Great ideas here. Here are some of my favs:
Lentil Roast (super easy, yummy - good with a mushroom gravy)
2 cups cooked lentils
1 cup chopped pecans (other nuts, e.g., walnuts, work too)
2 cups unsweetened soya milk (other milks would work too)
1 1/2 cups breadcrumbs
1 small onion, diced
1 tsp salt
1/2 tsp sage
1/2 tsp garlic powder
Mix all together and bake at 350 for 60 mins (longer if deeper loaf pan)
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Lentil Salad
2 Cans of Lentils
Sundried Tomatoes (julienne cut)
Green Onion
Garlic
Fresh cilantro
Fresh Lemon Juice
Parsley
Salt, Pepper
Drain the Lentils and wash them. Basically this recipe is not specific (I copied the ingredients from an organic salad bar). Cut up a large amount of fresh parsley and add to lentils. Next, chop up about 3 green onions, finely and add. Add garlic to taste. Chop up about a third of a jar of sundried tomatoes…Throw about 3 tablespoons of the sundried tomato oil into the mix, rather than just using plain olive oil - more flavorful. Add salt, pepper, fresh lemon juice and cilantro to taste.
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Hot and Sour Soup
[Double this recipe for good amount; I add thick noodles from the Asian food shop]
· 4 cups water or stock
· 1/2 pkg extra firm tofu, cubed (original recipe calls for chicken)
· 1 clove garlic, chopped
· 3 chilis [or chili paste as desired]
· 1/2 red pepper, chopped
· 2 Tbsp soy sauce
· 1 inch fresh ginger, grated
· 1 onion, chopped
· 4 mushrooms, sliced
· 2 Tbsp cornstarch
· 6 Tbsp vinegar
· 2 green onions, chopped
Bring the water or stock to the boil and add the
garlic, chilis, red pepper and tofu. Bring to
the boil again and add the soy sauce, ginger, onion
and mushrooms. Let everything simmer for 5 minutes.
Mix the cornstarch with the vinegar and pour into the
soup. Bring the soup to the boil again and serve
sprinkled with green onions.If you want to thicken add
more diluted cornstarch.
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Borracho Beans
(I do this recipe with dried pinto beans, soak overnight then cook recipe in slow cooker)
Ingredients:
1 - 16 oz. jar salsa, mild, medium or hot
1 - 16 oz. jar of water
4 - 15.5 oz. cans pinto beans
1 - small onion chopped (use red onion for added color)
1 - small bundle cilantro chopped (remove half of the stems)
1 - Tsp. garlic powder (to taste)
Directions:
Put everything into a pot (except cilantro) and bring to a boil for approx. 10 min. Add the cilantro last. These beans are outstanding and easy to make. Your guests will think you've been cooking all day!!!
Vegetable-Tofu Lo Mein
Makes two servings (I double or triple recipe; I also pan fry the tofu at the start then add it to mixture later)
1/2 c bean sprouts
1/2 c julienne-cut carrot
1/2 c scallions (green onions) - reserve 1 tablespoon for garnish
1 packet instant vegetable broth dissolved in 1/2 cup warm water
2 tbsps creamy peanut butter
1 tbsp soy sauce
1/2 tsp cornstarch
dash of pepper
1/4 lb. firm tofu, cubed
1 1/2 c cooked spagetti (hot)
1. Spray nonstick skillet with cooking spray [olive oil] and heat; add bean spouts and carrot and cook over medium-high heat, stirring frequently, until sprouts soften, about 2 minutes. Add scallion (except garnish) and stir to combine; cook until carrot is tender-crisp, about 1 minute.
2. Using a wire whisk, in small mixing bowl, beat together dissolved broth mix, peanut butter, soy sauce, cornstarch and pepper; stir into vegetable mixture. Add tofu and stir to combine.
3. Reduce heat to medium and cook until mixture thickens, about 5 minutes. Add spaghetti and toss to coat.
4. To serve, transfer vegetable-spagetti mixture to serving bow and sprinkle with reserved scallion.