I originally used this recipe to make great veggie burgers, but then I tried it in a loaf pan and it was sensational! This is perfect as a holiday entrée for a vegetarian crowd or for anyone who wants a great meatless side dish.
1. Preheat the oven to 350°F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line the bottom with parchment paper.
2. Lightly coat a small, nonstick skillet with cooking spray and set over medium heat. Add the corn and sauté for 5 minutes or until lightly browned.
3. Place the grilled corn in the bowl of a food processor. Add the chickpeas, carrot, cilantro or basil, egg, tahini, lemon juice, breadcrumbs, green onions, garlic, salt and pepper. Process lightly or just until the mixture comes together. Do not purée.
4. Put the mixture into the prepared loaf pan and pat down. Cover with parchment paper to prevent the loaf from drying out. Place the loaf pan in a larger pan and add water until it comes halfway up the loaf pan. Bake for 25 to 30 minutes or until heated through and feels firm to the touch. Remove from the pan of water, allow to cool slightly and remove the parchment, then either slice in the pan or carefully invert onto a serving platter before slicing.
5. Meanwhile, make the sauce by combining the ricotta, tahini, mayonnaise, olive oil, soy sauce, lemon juice, cilantro and garlic in the bowl of a food processor. Process until smooth.
6. Serve by pouring the sauce overtop the slices.
1/2 cup canned corn, drained
1 can (19 oz) chickpeas, drained and rinsed
1 cup coarsely grated carrots
1/3 cup chopped fresh cilantro or basil
3 Tbsp tahini (sesame seed paste)
2 Tbsp lemon juice
3 Tbsp seasoned dry breadcrumbs
1/4 cup chopped green onions
1 1/2 tsp finely chopped garlic
pinch of salt and pepper
1/4 cup light ricotta (5%)
2 Tbsp tahini
2 Tbsp light mayonnaise
1 Tbsp olive oil
1 Tbsp low-sodium soy sauce
1 Tbsp lemon juice
3 Tbsp chopped cilantro
1 tsp finely chopped garlic
Nutritional Analysis per Serving
Protein 6 g
Fat 6 g
Saturated Fat 1 g
Carbohydrates 15 g
Cholesterol 35 mg
Sodium 250 mg
Fiber 3 g
Prep Time: 20 minutes
Cook Time: 30 minutes
Make Ahead: Can be prepared up to a day in advance. Reheat in a 350°F oven for 10 minutes.
Nutrition Watch:Choose fresh corn when it’s in season, frozen and canned corn when it’s not. The carotenoids found in corn increase with freezing.