Lentil Pizza

1 12" cooked pizza crust (If fresh, spread with olive oil, sprinkle with salt and bake until cooked, but still white)

2 c. cooked lentils

1 14 oz. can petite diced tomatos, drained

3 cloves minced garlic

2 t. dried oregano

1 t. dried basil

1/4 t. ground thyme

salt and pepper to taste

Fresh mozzarella cheese (as desired)

1. Combine lentils, tomatos, garlic, oregano, basil, and thyme in a sauce pan. Heat thoroughly, and season to taste with salt and pepper.
2. Spread lentil mixture over the pizza crust and put slices of fresh mozzarella all over the pizza.
3. Cook at 350 degrees until the cheese has melted.

Pad Thai (the easy way)

8 oz rice noodles

1/4 c. canola oil

5 T. tamarind paste

1/4 c. fish sauce

1/3 c. honey

2 T. rice vinegar

2 t. red pepper flakes

1/4 c. chopped green onions

3 cloves garlic, minced

1 small head Napa (or chinese) cabbage, thinly sliced

1 1/2 c. mung bean sprouts

1/2 c. roasted peanuts

1/4 c. fresh cilantro, chopped

1 lb extra firm tofu, cubed

2 limes, quartered

1. Boil enough water to completely cover the noodles. Once the water boils, add noodles and remove from heat. Allow the noodles to soak 5 min, until tender and rinse with cold water. Set aside to drain.
2. Mix canola oil, tamarind paste, fish sauce, honey, rice vinegar, and red pepper flakes. Simmer until ready to use.
3. Heat a small amount of oil in a LARGE skillet. Add tofu, onions, garlic, cabbage, and bean sprouts and cook until tender and heated through.
4. Toss noodles, sauce, and vegetables together.
5. Serve with peanuts, cilantro, and lime on top.

Orange Salad

This makes enough for a meal for 2 people. Adjust amounts accordingly.

Dressing:

1/4 c. olive oil

2 T. white wine vinegar (or white rice vinegar)

1 t. sugar

1 t. salt

1/2 t. pepper

Salad:

1 small head green or red lettuce

2 oranges, peeled and cut into sections

1/4 c. roasted almonds

4 T. chopped scallions (or red onions)

1/2 c. chopped flat parsely

1/3 c. dried cranberries

1. Mix all the ingredients together for the dressing.
2. Toss salad ingredients in a large bowl and add dressing. Mix well and serve immediately.

Wild rice and mushroom stuffed peppers

1 c. wild rice

1 1/2 c. water

3 scallions, diced

1 pint sliced brown mushrooms, sliced

3 cloves garlic, minced

2 T. olive oil

3-4 whole bell peppers (any color), seeded

1 c. grated pepper jack cheese

1. Preheat oven to 350 degrees F.
2. Cook wild rice in water until tender (add water if needed).
3. Heat skillet, add oil, and saute the mushrooms until browned.
4. Add garlic and scallions to the mushrooms. Cook until tender.
5. Stir rice into mushroom mixture and fill the hollow peppers.
6. Put grated cheese on top of stuffed peppers and bake for about 45 min, until peppers are tender-crisp.