Quinoa Patties

2 cups Quinoa prepared in 4 cups water (boiled)
1 1/2 cup carrot grated
1 1/2 cup summer squash/zucchini grated
1 cup prepared lentils (optional)
1/2 cup almond butter
1/2 cup rice milk/soy milk/etc
2 TBS lemon juice
1 tsp dill weed
2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup flour (any that you prefer)

Combine ingredients up to the almond butter.  Mix other ingredients in a 2 cup measuring cup and add to the solid mixture.  If it seems too dry you can add a little liquid 1 TBS at a time. 

I used an ice cream scoop to make the same size patties and shaped into rounds on the griddle.  You could use some oil to kind of fry them, but I just had them on low heat on the griddle (Like 220?) and waited for them to be cooked on one side and then of course flipped them over. 

Use these like you would any sandwich middle.  These freeze great, be sure to put wax paper between them.  This is a large batch, because we like to freeze the leftovers.

Lovely Lentil Taco Filling!

I love this recipe for taco filling, a layer in 7 layer dip and all kinds of other taco-ish foods :) 

3/4 cups dry lentils
3/4 cups brown rice (I have used white as well--but use less water)
4 cups water
4 tsp-TBS (to taste) veggie bouillon (I use either my own or Better Than Bouillon)
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

Bring the water to a boil.  Add the lentils and let cook 10 minutes, then add the rest of the ingredients.  Wait until it is all at a boil and reduce heat to low.  Place lid on and simmer for 45-50 minutes more. 

You can also do this in a crockpot on low for 6-8 hours.  I can't wait to try this in my Saratoga Jack's thermal cooker!

Tomato and lentil stew

Hi there everyone!

We have really enjoyed this meal. It is inspired by another recipe, but the way I made it was so different that I thought I would post how I did it.

3 cups of vegetable broth (or chicken broth/beef broth)
1 cup dry lentils

Boil the vegetable broth and add lentils. Simmer for around 20-30 minutes. While these are simmering add in this order:

3 TBS oil
1 onion chopped(or large if you like onions)
1 medium green bell pepper diced(I have used all color of bell peppers)
2 cloves of garlic minced or diced

Saute the onions, peppers and garlic until the onions are tender. Then add:

2 cans of diced tomatoes juice and all
spices to taste. I used:
1/2 tsp salt
1/4-1/2 white ground pepper

Continue to simmer for awhile until your lentils have simmered and are almost out of liquid. Add the veggies to the lentils and simmer until lentils are completely tender. It took mine probably another 20 minutes.

Serve as is, over rice (I think I want to try the sauce on quinoa sometime) and you can top with cheese if desired. Some children did, some didn't, I liked it both ways!