Lentil Roll-Ups
Ingredients
| 1 cup cooked Laird Lentils | 2 Tbsp. grated Parmesan cheese | 1 Tbsp finely chopped onion | ¼ tsp dry crumbled oregano | ¼ tsp dry crumbled thyme |
| 1/8 tsp ground black pepper | 1 garlic clove, minced | 1 lb phyllo pastry | 2 Tbsp canola oil |
Instructions
- In a food processor or blender, puree lentils.
- Add cheese, onion, seasonings and garlic. Mix well. 1 Tbsp low sodium. soy sauce may be added to filling.
- Preheat oven to 325°F.
- Cut individual phyllo sheets into 6 x 8" sheets. Lightly brush with oil.
- Spread 1 tsp filling along 1 end of sheet and roll over once. Turn in edges and roll up to make a cigar shape. Repeat until all filling used.
- Place pastry rolls on nonstick baking sheet. Bake 15-20 min or until golden brown.
- Yield: 33 servings.
Curried Tempeh Salad
Ingredients
| ½ pkg tempeh, diced, steamed 20 min | 2 Tbsp each minced onion & parsley | ½ cup green peas, steamed or raw if fresh | ½ cucumber, diced | 1 cup cooked rice |
Dressing Recipe
| 1/3 cup mayonnaise | ½ lemon, juiced | 1 ½ tsp curry powder | 2 Tbsp Bragg Aminos or tamari or sea salt |
Instructions
- Combine all ingredients.
- Serve with carrot sticks or on a bed of lettuce or in a sandwich.