Monday, July 14, 2008

Local summer salad in a bowl...yum

by Penny Rich

Serves 8-10

Perfect for those hot summer nights. This gazpacho should be chunky, not pureed. The flavors develop as this soup chills, so visit your local farmer’s market in the morning and prepare this wonderful soup early in the day.

2 large English cucumbers
1 red pepper
1 yellow pepper
8 plum tomatoes
1/2 red onion
2 garlic cloves
6 cups low sodium tomato or vegetable juice
1/4 cup wine vinegar
1/4 cup olive oil
2 tablespoon truffle oil
1 tablespoon salt
Fresh ground pepper to taste

Roughly chop the vegetables. In a food process, fitted with the metal blade, pulse each vegetable separately just until coarsely chopped. Place each in a large serving bowl to combine. Add juice, vinegar, 2 oils, salt and pepper. Chill for 4-6 hours before serving.

Friday, July 4, 2008

Lentil Loaf

My son Brody, who is now 11, has been a vegetarian since he started eating solid food, and now is learning how to cook. This is a recipe that we created together. We had a great time cooking and eating this tasty lentil loaf.

Lentil Loaf
by Penny Rich
serves 6-8

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced or pressed
1 large carrot, grated
2 cups cooked lentils
1 cup uncooked oatmeal
1/4 cup TVP
1/4 to 1/2 cup vegetable broth, or water
1 tablespoons flaxseed, ground
1 teaspoons Italian seasoning
2 tablespoons nutritional yeast
2 tablespoons ketchup, plus 1/4 cup for top*
Dash Worcestershire sauce*
2 tablespoons soy sauce
Pepper to taste

Preheat oven to 375 degrees. Spray a loaf pan with oil. Sauté the onion, garlic and carrots until soft. Add to large mixing bowl along with remaining ingredients. Begin mashing ingredients and then switch to a spoon and mix well. Mixture should be moist. Press into the pan and brush the top with 1/4 of ketchup.
Bake for 45-50 minutes. Cool loaf for 10 minutes before serving.