I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

Sorbets. Which? SORBET AU CABERNET 1 1/2 c Sugar 1 c Chilled fresh lemon juice 1 1/4 c Cabernet Sauvignon 4 Garnish peeled & sliced thin -kiwi 1 c Water 2 lb Red seedless grapes (Makes about 1 quart.) Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring until sugar is dissolved. Chill. Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice. Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. *Can substitute green seedless. Blackberry Cabernet Sorbet Recipe Ingredients: 1 pound blackberries (fresh is best, frozen is OK) 1 cup cabernet sauvignon 1/2 cup sugar 1 teaspoon lemon juice Turn this recipe into a puzzle! [click] Directions: Puree the blackberries, then put the mixture through a sieve to remove the seeds. Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved. Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch. This recipe from CDKitchen for Blackberry Cabernet Sorbet serves/makes 4

Sounds delicious. I have the ingredients and cold smoked salmon but have my head set on salmon BLTA's. Salmon on a BLT with avocado. I'm thawing out one of the last two packages of garden tomatoes from last season. Do you puree yours? I think i would need to.

It's been a cold, rainy day and I've been going through recipes.... BROCCOLI, BACON AND CHEDDAR TOSS (9 g. carb. per 1/2-cup serving) 3 c. broccoli florets 2 oz. (1/2 c.) shredded Cheddar cheese 1/3 c. raisins 1/4 c. chopped red onion DRESSING: 1/2 c. mayonnaise 2 T. sugar [could substitute non-calorie sweetener] 2 t. lemon juice Add-in: 8 slices bacon, crispy cooked, crumbled In a large bowl, combine all salad ingredients. In small bowl, combine all dressing ingredients; mix well. Pour dressing ingredients; mix well. Pour dressing over salad; toss to combine. Just before serving, stir in bacon. Yield: Nine (1/2-cup) servings. ~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI CAPONATA (I usually make 1/2 a recipe, which is still a LOT!!! I use it for a vegetarian lunch. Sometimes I'll add a sliced mozzarella cheese stick.) 3 g. carbs per 1/4-cup 1/3 c. olive or vegetable oil (I use 1 T.) 1 c. chopped onions 1/2 c. sliced celery 1/4 c. chopped yellow bell pepper 1/4 c. chopped red bell pepper 3 c. cubed zucchini 2 c. seeded, chopped tomatoes 2 T. chopped fresh basil OR 2 t. dried basil leaves 1 t. salt 1/4 t. pepper 2 T. lemon juice 1/2 c. small pitted ripe olives 2 T. capers, drained (I've never used them) Heat oil in heavy 2-quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8-12 hours or overnight. Serve with pita bread wedges. Yield: 4-cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~ LEMON-PEPPER VEGETABLES (If you want a whole meal add any kind of stir-fried meat.) Makes 6-servings - 5 g. carbohydrate per serving 1 c. 1/4-inch slices yellow squash (about 1-medium) (I also use frozen zucchini/squash in this recipe) 1 small red bell pepper; cut into 1/4-inch strips 1/3 c. diagonal slices celery (about one stalk) 1/3 c. 1-inch pieces green onions with tops (about 3) 1 t. vegetable oil 1 T. lemon juice 1/4 t. lemon pepper seasoning 4 oz. Chinese pea pods Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over med-high heat about 2-minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about 1 minute stirring frequently, until pea pods are hot. 6-servings ~~~~~~~~~~~~~~~~~~~~~~~~~ GLUTEN-FREE (ALSO LOW-CARB) ZUCCHINI FRITTERS Yield: 4-servings, 4-grams carbs per serving 2 med. zucchini 2 green onions 1/4 c. almond flour 1/4 c. parmesan cheese, freshly grated 2 eggs salt and pepper 2 T. coconut oil (for frying) Grate zucchini and parmesan into a bowl. Add eggs, green onions, almond flour and season with salt. Heat oil in skillet over medium heat waiting for pan to get hot. Spoon mixture into pan and fry until golden brown, approximately 2-3 minutes per side. Serve with applesauce and/or sour cream. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STEAMED VEGETABLES WITH HERB SAUCE Yield: 6 servings; 11-grams carbohydrates 3 c. cauliflowerets (about 1#) 2 med. zucchini, cut crosswise into 1-inch slices 1 med red, green or yellow bell pepper; cut into 1/4-inch strips 1 lemon half Prepare Herb Sauce. Place steamer basket in 1/2 inch water (water should NOT touch bottom of basket). Place cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat to boiling; reduce heat. Steam about 6 minutes or until vegetables are crisp-tender. Arrange vegetables on plate. Squeeze lemon over vegetables. Serve with Herb Sauce. HERB SAUCE 3/4 c. plain nonfat yogurt 1 t. honey (or non-calorie sweetener of choice) 3/4 t. chopped fresh or 1/4 t. dried basil leaves 3/4 t. chopped fresh or 1/4 t. dried tarragon leaves 1/4 t. salt 1 clove garlic, crushed Dash of dried dill weed Mix all ingredients. Cover and refrigerate at least 2-hours but no longer than 24-hours. ~~~~~~~~~~~~~~~~ ZUCCHINI NACHOS 1 med. zucchini (7-8-inches long), sliced 1/8 t. onion powder 1/8 t. dried basil leaves, crushed 2 oz. (1/2-cup) shredded mozzarella cheese 1/4 c. coarsely chopped pepperoni 1-2 t. grated Parmesan Cheese Microwave Directions: On medium microwave-safe plate, arrange zucchini slices. Sprinkle with onion powder and basil. Top with mozzarella cheese, pepperoni and Parmesan cheese. Microwave on HIGH for 1-2 minutes or until cheese is melted. Yield: 1 serving; 7-grams carbohydrate