August 16th, 2005

pre-rinsing lentils

hi everyone. i'm going hiking this weekend and i want to take red lentils to cook on my little gas stove while i'm camping because they are nutritious, filling and light to carry. my dilema though is that i know that you really need to rinse red lentils ten times or something. i don't think that i'll have that much clean water or time, so could anyone tell me if i can rinse them before i go? i'm worried that they'll get all moldy or something, so is there some way to avoid that or is it just not a good idea to pre-rinse lentils???

(i already looked in the FAQ and did not find what i was looking for)

Lychee & Key Lime Smoothie

Hey everyone! I recently had my wisdom teeth removed and have been living off of liquids since Friday. Today I decided to attempt to make a new fun smoothie, and it actually turned out well. I recommend trying it if you can't eat for whatever reason, or if you feel like having it as a light lunch.

Very simple:
1 can of lychee fruit
1/2 package of tofu2go key lime
1/3 cup of lychee juice (from the can)
ice cubes.

Mix together and enjoy!

5-Bean Enchiladas (makes 5)

After a weekend of eating nothing but 'trash food' (example: potato gems, french fries, pizza, vegan chicken nuggets, soy ice cream...), I made this dish in an attempt to detoxify our insides and start the week out with a protein boost!

5-Bean Enchiladas (makes 5)

5 wholemeal flour tortillas
1/2 cup of raw brown rice (then cook 420 g (1 can) of 5 Bean Mix
420 g of basil-orgegano flavoured diced tomatoes (or your choice)
1/2 cup of diced tomotoes, natural flavour
1/2 cup of soy crumples or TVP ( I used TVP)
1 very small onion, diced
1/2 sweet red bell pepper, diced
1/2 cup soy cheeese, for topping
olive oil to sautee pepper, to taste
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tbs paprika
1/2 tsb ginger, powdered
1/4 tsp coriander, powdered
1 tsp cumin
1 tsp marjoram (add more if needed, as this should be the dominant flavour)

1. Begin to cook brown rice first, do not add salt or olive oil.
2. Heat 1 tbs of oil oil in pan (over low-medium heat) and sautee bell pepper and onion until slightly browned. Add 1/2 cup of natural flavoured diced tomatoes, soy crumbles (or TVP), 5 bean mix and stir. Allow liquid to reduce and add 1/4 cup of water, stir and reduce to low heat to simmer until no liquid remains. Mixture should be fairly dry.
3. Pre-heat oven to 220 C (perhaps around 400 F). Lightly oil a baking dish or pan or spray with non-stick oil.
4. When rice is cooked add to bean and vegetable mixture, stir until evenly mixed.
5. Heat tortillas in microwave for about 30 seconds, fill and roll tighly with mixture and place in oven dish or pan. Spoon sauce lengthways over each enchilada, but don't down them in sauce (see picture) or they will become overly soggy and refuse to be removed from oven dish in one piece.
6. Spinkle shredded cheese over enchiladas, cover with foil and bake for 20-30 mins.ed)

Banana cake recipe

The health food shop I usually go to had very ripe bananas on special offer, so I decided to make some banana bread. Since I haven't had much experience of baking without using animal products and didn't have that many other ingredients at home, this was always going to be a bit of an experiment, but this time it was an experiment which was quite sucessful, so I've decided to share. Although it was originally intended as a banana bread recipe, it turned out as more of a moist, squishy cake, but it's still very edible.

Banana cake recipes v.1 and v1.1Collapse )