Grasshopper's Kamut Protein Loaf

    Some turn to a vegan diet to help ease the digestive system if it has  challenges. When unhealthy GI symptoms begin to arise, a plant-based diet may help. Grasshopper offers this recipe as an easy to digest, high protein, flavourful, easy to brown-bag, 'mock'-loaf.  Cooking the beans with fennel and bay leaves helps to reduce gas formation, and kamut's soft high fibre content soothes the digestive tract. Serve with cranberry sauce at Thanksgiving dinner. Prep work needs to be done 24 hr early. Soaking grains, seeds, nuts and legumes overnight releases digestive inhibitors into the water (discard it!!!) and allows for easier digestion, and it begins the seed sprouting process thereby increasing the nutritional value of the food.  Nature protects a dormant seed with these inhibitors until it is ready to sprout. If our digestive system can bypass this chemistry, digestion takes less energy on the body systems.
Grasshopper raves about this 
            A great feeling inside that all is well        
   Thank you
Grasshopper's Kamut Protein Loaf

     1 c drained, cooked pinto beans or 2/3 c dry
    1-2 tbs dry fennel seed
    1c cooked kamut grains, or 2/3 c dry (see blog 'Comfort in Kamut')
    1c dry , raw sunflower seeds
    juice of one lemon
     
    Prep work: Soak pinto beans with 1 tbs dry fennel seed in water overnight. Repeat in 2 other bowls
with the kamut, and sunflower seeds. 
  In the morning, drain water from bowls, being careful to not lose the fennel seeds. Cover seeds again with fresh water. Place beans in cooking pot with water to cover them, add 3 bay leaves, bring to a boil, then simmer till tender, about 40 minutes. Watch that beans are always covered with water. Cook kamut in a separate pot following instructions on Grasshopper's October 13 post.
   While kamut and beans are cooking, saute the following ingredients on low heat until onions and celery are clear, about 8 minutes. 
    2 tbs olive oil
    1/2c diced onion (to taste)
    1/2 c diced celery (optional)
    1/3c diced red pepper (optional)
    1/2 tsp tamari soy sauce (gluten-free possibilities)
    1/3c chopped parsley
    2 tbs minced ginger root
    1 tsp ground or whole cumin

   Drain beans and kamut. Rub sunflower seeds and skim off skins.
Grind all ingredients in a food processor  with lemon juice and until the texture is still quite lumpy.
Form into a loaf log on a flat baking dish (greased with coconut oil), or in a deepdish loaf pan also generously greased. use coconut oil or olive oil to coat the top as well. Bake at 350* for 45 minutes.
Serve alone, with cranberry sauce or your favourite vegan gravy.
Love Grasshopper