Thoughtful Foods

Serves 8 

Ingredients 

• 1 cup green or red lentils
• 1 cup brown rice
• 2 medium eggplants
• salt
• 6 tbsp oil
• 3 tbsp butter/margarine
• 2 large onions, chopped
• 1 cup tomato puree
• ½ cup chopped parsley
• ½ tsp cinnamon
• ½ tsp nutmeg
• salt and pepper
• 1 cup red wine
• ½ cup veg chicken stock
• ¼ cup grated parmesan cheese
• 250g ricotta cheese
• 4 eggs
• ½ cup milk
• garlic (optional)

Method


Cook lentils + rice in plenty of boiling, salted water until just tender – 30-40 min. Drain well.

While lentils + rice are cooking, slice eggplants + sprinkle with salt on both sides, rubbing it in well. Leave for 20-30 min to allow bitter juices to seep out. Rinse under cold water + pat dry with paper towel.

Helen

Ingredients

1/2 cup brown rice, barley or other grains
1 quart cold spring water

Method

1. Dry-roast the grain; then put it in a pot and add the cold water.

2. Bring to a boil and cook for 2 to 3 minutes.

3. Use the stock for soup and save the grain for later use in bread, tempura or baked dishes.

This is a favourite in some Zen monasteries.

Ana’s bastardised version of Angie’s masterwork

Ingredients

Part 1:
1 cup of adzuki beans (TF)
1.5 or 2 cups of brown rice (TF)
a little bit of seaweed (TF)

Part 2:
Pumpkin (or sweet potato)
a green vegetable (anything from broccoli to bok choy)
any other vegetable you wish

Part 3:
a block of tofu (TF)
2 tablespoon of tahini (TF)
juice of 1 lemon
1/4 cup miso or olives (TF)

Note: (TF) means its available at the Thoughtful Foods Co-op