Pernil with Wet Adobo Rub (Vegan)

Pernil

with 

Wet Adobo Rub

ingredients for vegan pernil:

• 1 cup dry lentils, washed and picked over
• 3 cups vegetable broth
• 4 tbsp flax seed, ground
• 1/2 cup water
• 1 tbsp olive oil
• 4 cloves garlic., minced fine
• 1 large onion, diced small
• 1 stalk celery, diced small
• 1 medium carrot, diced small
• 3/4 cup walnuts, toasted, chopped
• 1/2 tsp dried oregano
• 1 tsp himalayan pink salt
• 1 tsp freshly ground black pepper
• 1/2 cup rolled oats, processed into flour
• 1 cup bread crumbs

preparation steps for pernil:

1. preheat oven to 350 degrees

2. bring lentils and broth to a boil, then simmer lentils in broth until lentils absorb all broth-stir frequently-then remove from heat and let cool

 

3. mix 3 tbsp of the ground flax with warm water

4. toast walnuts and set aside

5. sauté vegetables in skillet with olive oil until tender

6.  process 3/4 cooked lentils until well chopped but not completely smooth

7. mix all together in a large mixing bowl

8. taste for seasoning and adjust to your liking

9. press firmly into a loaf pan with parchment paper hanging over sides for easy removal

10. cover top with 1/2 the wet adobe rub and bake for 30-40 minutes or until crispy on the top

11. remove from oven and let cool

12. preheat oven to 400 degrees

13. remove from loaf pan and slice into eight thick slices

14. place slices on parchment lined baking sheet, place more wet rub on top of each slice, and bake again at 400 degrees until crispy

ingredients for wet adobo rub: 

• 12 clove garlic, minced
• 1 and 1/2 tsp sea salt (fine)
• 1 tbsp black peppercorns
• 2 tbsp dried oregano
• 2 tbsp olive oil
• 2 tbsp white wine vinegar  

preparation steps for wet adobo rub:

1. place all ingredients in a lidded jar and shake

yield: 1/2 cup

hint: serve vegan pernil with yellow rice (rice cooked with turmeric) and romaine, avocado, and white onion salad-olive oil and white vinegar dressing

drizzle all with balsamic vinegar for garnish