Vegetarian Lentif Loaf

1 Can Lentils (rinsed and drained)

1 Can Chick Peas (rinsed and drained)

1/4-1/2 White Onion - diced

1 T Ketchup

1 T Tomato Paste

1 T Cumin

Pinch or two of Red Pepper (powdered)

1 Carrot (diced)

1 Egg

Salt

Pepper

Blend all ingredients (exept carrot) in food processor until lentils are still recognizable but mashed. Transfer to mixing bowl. Add carrot, salt and pepper to taste. Press, but do not mash mixture into 9 x 5 x 3 " pan and cook for 45 minutes at 350 degrees.

I blended a little more ketchup and about 1 T brown sugar and coated the top of the loaf about 30 minutes into the cooking time.

Swai (Basa) Fillet with Pineapple and Red Pepper Salsa

Small white onion, 1/4 of the onion - diced

Pineapple (1/2 C - diced)

Red pepper (1/4 C - diced)

Jalapeno pepper (2 slices - minced)

Saute ingredients listed above in olive oil until tender crisp. Add fish and a little more olive oil to pan and cook 2-3 minutes per side.  

Sweet Potato & Cauliflower Curry

1 Sweet Potato, 1 C Cauliflower, 1/4 Onion, 1 Can diced tomoatoes, 1 Can Chick Peas, Cilantro, 1/2 C Vegetable Broth, 2 T curry powder, salt & pepper to taste

Shrimp on a Gluten-free cracker Hors D'oeurve

Lunch today...My leftovers made an awesome hors D'oeurve. Marinara sauce with black olives, peas added at the last minute and shrimp. Served on a gluten-free sesame cracker.

Chick Pea Dip

Chick Peas, Lemon, Olive Oil, Crushed Red Pepper, Salt. Blend and eat. I used my Magic Bullet. Served with Gluten-Free Sesame Rice crackers.

Fruit Cake Cookies

I needed to use up some leftover candied fruit from the Christmas cake I made before the holidays, so...Fruit cake cookies it is! Similar ingredients but MUCH easier to make. No brandy, no soaking overnight, just use some softened butter, flour, sugar, salt, baking soda, cinnamon,  molasses, nutmeg (the last two were my additions to a recipe I found online).