Lentil loaf “cake” Puree: 1/3 cup black beans 1/3 cup chickpeas
Blend in a large bowl: ¼ cup slightly undercooked red lentils 1/3 cup French lentils (cooked) 1/3 cup black beans (cooked) 2 eggs beaten ½ cup cheddar cheese 1 heaping teaspoon cumin 1 heaping teaspoon chili powder 1 splash soy sauce 1 t red miso pureed black beans/chickpeas
Add bread crumbs until the mixture comes together.
Bake in a greased spring-form pan (35-40 minutes) at 375
Ice with tahini/ horseradish mashed potatoes, sweet potatoes, peas and radishes.