- 2 cups cooked lentils
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- oil for frying
- 1/2 c parsley (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- Slice onion and garlic and saute in oil. When onions are soft and starting to release their scent, add spices and mix well.Rinse lentils, then add to onion mixture. breadcrumbs, mix well. Mix by hand (or use a food processor) and form into small balls (about the size of fist) Makes 8 -10 lentil-burgers. Freezes well.
3 tablespoons of sesame oil ( or use Olive or canola)
3 cups of broccoli florets
1/2 red bell pepper, diced
1/4 cup vegetable stock or broth
1/2 cup of chopped walnuts
2-3 tablespoons of Braggs' Liquid Aminos or low sodium soya sauce
1 tablespoon of rice wine vinegar
1/2 of a 14 oz. package of Thai Kitchen Rice Noodles
Bring a large pot of water to a boil. Add the rice noodles and immediately remove from heat. Allow to sit for 8 to 10 minutes until the noodles are tender but still firm.
Meanwhile, heat sesame oil in a large skillet or saute pan over medium-high heat.
Add the walnuts and saute for about 3 minutes, stirring frequently. Add the chopped red pepper .Add the broccoli florets and saute for about 4 to 5 minutes, until fork tender. Add soy sauce and vinegar and continue to saute for 1 to 2 minutes more while mixing in the sauces well. Finally, drain and rinse the noodles. Add them to the saute pan along with 1/4 cup of vegetable stock and toss gently to mix.
Allow the dish to saute another 2 to 3 minutes to heat through. Plate and serve with fresh fruit or your choice of sides.
Makes 4 servings