VFP recipes wanted... and my January VFP recipes

[Guest guest]

Hi all,

 

We have eaten very well with 2 VFPs back-to-back! If you have attended one

of our VFP's, and would like to share your recipe with the rest of the

group, please email them to me noting which VFP you brought the dish to and

I'll put them up on our site. Have you ever tried a dish at a VFP and it

was so good that you wanted to make it again? Well, by sharing your recipe,

this helps folks do that! And it also gives other folks ideas of good

dishes to bring :-) Please give credit to the cookbook and note any

adaptations in your recipe, too.

 

And, for those who asked me, below are the recipes for the veggie pate that

I brought to Lyman's VFP and the (curry) Lentil Rice for Nicole & Regina's

VFP. Both are very simple to make, and delicious! On each occasion, I

followed my own advice and tried new recipes for the first time and " tested "

them on the VFP attendees.

 

Cheers,

Tammy

 

both recipes from Vegetarian Tastes of Toronto by Toronto Vegetarian

Association (with minor adaptations)

 

VEGGIE PATE

Ingredients

1.5 cups sunflower seeds

..5 cup whole wheat flour

..5 cup nutritional yeast flakes

2 tbsp lemon juice

1 raw potato

small red onion (recipe calls for 4 green onions, sliced)

1 stalk celery

1 carrot

2 tbsp oil

1.5 cups warm water

seasoned with: thyme, basil, sage, salt & pepper

 

Use a blender/mortar & pestle to grind sunflower seeds

Slice/grate everything else

Add herbs -- we did 2 tsp sage, 1 tsp ea. thyme & basil, and salt/pepper to

taste

 

Bake at 350F for 1 hour until golden brown. Let cool.

 

 

 

LENTIL RICE CASSEROLE

4 small red onions sautéed in olive oil

add

1.5 cups red lentils

1.5 cups brown rice

& 6 cups water with 3 vegetable bouillon cubes

 

season with

cardamom powder (1/2 tsp)

turmeric (1/2 tsp)

ground cumin (1 tsp)

sea salt (3 tsp)

 

Bring to boil, reduce heat and simmer/cook for 60 minutes.

What I brought to the VFP was a double-recipe, as reflected above.