The Lentils
1. Cook lentils in 10 cups water and let cool while prepping spices.
2. Preheat oven and grease a few loaf pans. No temp given, so try 350.
3. In a large bowl, mix together cooked lentils, flax meal and crushed potato chips, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil and spices. If too dry, add more broth.
4. Spread into prepared pans and bake for 40 minutes.
5. Cover pans with grated cheddar and bake for 10 more minutes. Let sit 10 minutes before serving.
The Marinade
1. Use ingredients starting with 12 cloves garlic and ending with 4 cups orange juice.
2. Using a medium sauce pan, heat the oil, add garlic, ginger and jalapeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saute 5 minutes.
3. Add honey or agave syrup and cooking wine, cover and simmer 35 minutes. Uncover and simmer 5 more minutes.
4. Add orange juice, vinegar, lime, black pepper, allspice and salt. Add mixture to blender, puree until smooth.
Mango Ginger Tofu and Sauteed Broccoli
1. Cut blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or tupperware.
2. Marinate in frig for an hour and up to overnight.
3. Preheat oven to 375. Reserve about half the marinade.
4. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes.
5. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
6. Heat up remaining marinade in a sauce pan and put in a bowl on the table so folks can pour it over the tofu.
7. Serve over Jasmine rice with a steamed vegetable like broccoli.
8. Saute or steam broccoli (if frozen) with garlic and cover with extra marinade from tofu.