Eggplant and Lentil Fritters

7/10/2013

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Last night, I made too many lentils for me to consume in one week and decided to make these lentil fritters for me and my mom. These are pretty good. Next time I would add a bit more salt and hot sauce to spice it up a bit.  I was craving something meaty and these guys did the trick.  
Picture
Note: I was too lazy to take a picture and ate all of them. This picture is from Honest Cooking website.
RECIPE
makes about 8-12 smaller or 6-8 larger pieces
Prep time: 20 minutes Cook time: 1 hour

1 medium eggplant
1 cup green lentils, boiled 
½ cup red pepper, finely chopped (I used carrots instead and I'm sure you could substitute mushrooms, etc.)
½ onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon cumin powder
1 tablespoon coriander powder
½ teaspoon curry powder
4 tablespoons rolled oats
2 tablespoons olive oil
Salt & chili to taste

DIRECTIONS:
  1. Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool. I added my own "marinade" of miso, water, sesame oil, and sea salt.
  2. Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
  3. Once cooled, mix in the rolled oats and form 6-8 circles with your hands – approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
  4. Use as patties for healthy veg sliders, or as an appetizer on their own!
  5. THIS IS WHAT I DID. Just leave the oven on after you take the eggplant out and stick em' in the oven. For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly





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Green Lentil, Quinoa, Tuna Salad

7/9/2013

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The picture is not wholly appetizing, but trust me, this is good. Perfect for lunch.  I liked to eat it as a sandwich by dumping several spoonfuls onto a toasted bread with avocado or hummus.

RECIPE

as adapted by the Nourishing Gourmet 
6-8 servings

Salad
    1 cup green lentils, rinsed
    1/2 cup quinoa, rinsed.
    1-2 large tomatoes, cut and cubed into small pieces
    4 Persian cucumbers (or 1 1/2 large cucumber)
    Handful of Basil (If you're like me, you probably dont' have basil on hand, but it tastes great w/o it.)
    Herbs as you like

    Dressing
    1/4 cup of raw apple cider vinegar (or vinegar of your choice)
    1/4 cup of extra virgin olive oil
    1/2 teaspoon dry mustard (I used 1 tsp of Trader Joe's grain mustard.)
    2 garlic cloves, peeled and put through a garlic press
    lots of salt and freshly ground pepper

    Extra salt, pepper, vinegar and olive oil, if needed. Add feta or cottage cheese if you want!
1. Cook the lentils and quinoa (I tend to cook it all in one pot for about 20 minutes)
2. Meanwhile, cut the tomatoes and cucumbers and make the dressing.
3. Rinse the cooked lentils and quinoa with cold water.
4. Mixw the vegetables and dressing
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