Herb loaf with mango salsa
Chef
Timothy Schoonmaker
Hospital
AdventHealth
Prep time
2 hours
Cook time
45 minutes
Yield
16 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
2 ounces onion, yellow, diced
½ ounce garlic, minced
¼ ounce Italian seasoning
¼ ounce basil, fresh, chiffonade
¼ ounce salt-free seasoning
¼ ounce celery, diced
¼ ounce carrots, diced
12 ounces lentils, cooked
8 ounces quinoa, cooked
6 ounces brown rice, cooked
1 ounce olive oil
6 fluid ounces vegetable stock
4 ounces oats
2 ounces panko breadcrumbs
1 ounce pan spray
6 mangoes, fresh, peeled and diced
2 limes, fresh
2 ounces cilantro, fresh, chopped
1 onion, red, diced
1 bell pepper, red, diced
1 bell pepper, green, diced
1 tomato, diced
½ ounce salt
½ ounce black pepper
½ ounce garlic, minced
¼ ounce Italian seasoning
¼ ounce basil, fresh, chiffonade
¼ ounce salt-free seasoning
¼ ounce celery, diced
¼ ounce carrots, diced
12 ounces lentils, cooked
8 ounces quinoa, cooked
6 ounces brown rice, cooked
1 ounce olive oil
6 fluid ounces vegetable stock
4 ounces oats
2 ounces panko breadcrumbs
1 ounce pan spray
6 mangoes, fresh, peeled and diced
2 limes, fresh
2 ounces cilantro, fresh, chopped
1 onion, red, diced
1 bell pepper, red, diced
1 bell pepper, green, diced
1 tomato, diced
½ ounce salt
½ ounce black pepper
preparation
Instructions
1. Cook lentils, quinoa, and brown rice according to package instructions and set aside.
2. Heat olive oil over medium-high heat and sauté garlic, onion, celery, and carrots until vegetables are soft.
3. Add Italian seasoning, salt-free seasoning, and basil and cook briefly until fragrant.
4. In a large bowl combine lentils, quinoa, rice, and sautéed vegetables and mix thoroughly.
5. Gradually add oats and panko breadcrumbs, adding vegetable stock as needed to bind the mixture and maintain moisture.
6. Place the mixture into a greased pan and bake at 325°F for 30–45 minutes, or until the internal temperature reaches 135°F.
7. Allow the loaf to rest for 5–10 minutes before slicing.
8. Combine mango, onion, bell peppers, tomato, and cilantro in a bowl.
9. Squeeze lime juice into the mixture, add salt and black pepper, and mix well.
10. Serve immediately or refrigerate at 41°F or below until ready to use.
2. Heat olive oil over medium-high heat and sauté garlic, onion, celery, and carrots until vegetables are soft.
3. Add Italian seasoning, salt-free seasoning, and basil and cook briefly until fragrant.
4. In a large bowl combine lentils, quinoa, rice, and sautéed vegetables and mix thoroughly.
5. Gradually add oats and panko breadcrumbs, adding vegetable stock as needed to bind the mixture and maintain moisture.
6. Place the mixture into a greased pan and bake at 325°F for 30–45 minutes, or until the internal temperature reaches 135°F.
7. Allow the loaf to rest for 5–10 minutes before slicing.
8. Combine mango, onion, bell peppers, tomato, and cilantro in a bowl.
9. Squeeze lime juice into the mixture, add salt and black pepper, and mix well.
10. Serve immediately or refrigerate at 41°F or below until ready to use.
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