Healthy Living Ministries

Gluten Free

Also check out this new Gluten Free Recipes Web Site, at this site they have amazing Recipes:

http/www.freecoconutrecipes.com/index.htm

Mexican Lentil Soup      

  • 1 lb bag dried lentils, soaked overnight, drained- reserve 1 cup of lentils on side
  • 3- 10 oz cans of Rotel Diced tomatoes with lime and cilantro
  • 1 diced fine green pepper
  • 1 diced fine large onion
  • 1/4 cup chopped garlic less if you want
  • 3-5 tsps of 'Superior Touch' Better Than Bouillion, Vegetable Base
  • 2 carrots washed and diced fine
  • 4-6 cups water(add enough to fill the large crock pot)

Add all  ingrediants into very large crock pot, (except 1 cup of reserved lentils) Cook for 4 hours on low or until lentils are done. Add reserved lentils to blender with 1 cup of the cooked soup blend them to mush then add back into soup pot. Serve with sour cream and shredded cheddar cheese.

Peppers w/Curry on Brown Rice

  • 12 multi-colored peppers cut into strips
  • 1 lg onion- diced
  • 4 stalks of celery cut into peices
  • 1 T. minced garlic
  • 1- 20oz can pineapple chunks
  • Þ cans Curry Char' Pow Yu'
  • 2 cubes vegetarian bouillon 

Sauté' onion in garlic and olive oil, add celery, bouillon and peppers. Let cook for 30 minutes if to dry add juice from pineapple. After 30 minutes add pineapple and Curry Pow yu' mix well and cook for another 10 minutes. Serve over brown rice. 

Lentil Soup (also pinto bean & garbanzo bean soup) Iris's

  • 1 1/2 cup brown lentils
  • 7 cups steaming hot water
  • 1 whole meduim onion diced
  • 4 cloves of garlic cut up
  • 1/2 green pepper chopped up
  • 1 large carrot chopped up
  • 1/2 yellow pepper chopped up
  • 1 plantain (green) 1/2 grated
  • 1 stalk organic celery cut up
  • 1 bay leaf
  • basil, oregano,tumeric, parsley, paprica to taste

Bring the first four ingrediants boil in the hot water: then add other ingrediants and let simmer for 1 hour to 1 hour 20minutes. the same ingrediants can be used with Pinto beans or Garbanzo beans, let cook 2 hours for these.

Scalloped potatoes

  • 3/4 cup cashews
  • 4 cups water(divided)
  • 4tsp chicken-style seasoning
  • 1 tsp sea salt
  • 1 Tbsp + 1 tsp cornstarch
  • 5-8 medium potatoes (peeled and sliced thinly)
  • 1 onion (finely chopped)
  • Blend the cashews in only 1 cup of water, along with the chicken seasoning, salt, and corn starch. Blend until very, very smooth(this is the secret to a nice sauce). Add 3 cups of water and then mix well. Set aside the sauce and ready the onions and potatoes. in a small sprayed cassarole dish assemble ingrediants in layers, start with a sauce layer, add potatoes, then onion, repeat until all is layered ending with sauce layer on top. Make sure sauce covers the top. bake at 350 for 1 1/2 hours or until potatoes are tender

Lentil Patties

  • 2 C. Soaked Lentils
  • 1 c. Water
  • 1/4 c. oats
  • 1 T. cornstarch
  • 2 T. Nutritional yeast
  • 1 1/2t Salt
  • 1/2 t. Basil
  • 1/2t sage
  • 2 tsp "Better than Bullion" seasoning vegetable flavor
Blend together well and pour into a bowl, add remaining ingrediants.
  • 1/2c. chopped onion
  • 1/4c. chopped green pepper
  • 1/2c. chopped walnuts
Cook on a lightly oiled skillet or griddle till brown and done. Serve with Fresh Mushroom Gravy.
Great for Veggie Burgers on a toasted bun.

Vegetable Enchiladas

  • 1 onion chopped
  • 1 bell pepper
  • 2 small zuchini chopped
  • 5 tbsp fresh chopped cilantro
  • 1/2 tsp salt
  • 2 cloves of garlic, chopped
  • 1 carrot chopped
  • 1 tsp cumin
  • 1 tsp basil
  • 1 tsp chili seasoning- opt.
  • 1 block NON-GMO tofu- opt- crumbled

Saute' all together 15 minutes.

1- can enchilada sauce

In a 9x13 cassorole dish add some sauce to the bottom of the dish

In a nonstick skillet heat on medium 1 -2 cups of water

Dip the tortillias into the water one at a time for 30 seconds on each side, drain, add mixture to the tortillia full to your likeness but not over filled. roll each one up , place in the dish, pour sauce over top of all , sprinkle with fresh cilantro.

Bake @ 350 for 30 minutes or until done.

Hot Mushroom Turnovers

  • 8 oz. package cream cheese, softened (or Tofutti cream cheese)
  • 1 ½ c. unbleached flour
  • ½ c. margarine 

In large bowl with mixer at medium speed, beat until smooth.  Shape into a ball; wrap and refrigerate for 1 hour. 

  • 3 T. margarine
  • ½ pound mushrooms, minced
  • 1 large onion, minced
  • ¼ c. sour cream (or Tofutti sour cream, plain)
  • 1 tsp. salt
  • ¼ tsp. thyme leaves
  • 2 T. flour 

In 10” skillet over medium heat, cook mushrooms and onion in margarine until tender, stirring occasionally.  Stir in sour cream, salt, thyme and flour.  Set aside. 

On floured surface with floured rolling pin, roll half of dough 1/8” thick. With floured 2 ¼” round cookie cutter, cut out as many circles as possible.  Repeat. 

Preheat oven to 450 degrees.  Onto ½ of each dough circle, place a teaspoon of mushroom mixture.  Brush edges of circles with beaten egg, optional; fold dough over filling.  With fork, firmly press edges together to seal; prick tops.  Place turnovers on ungreased cookie sheet; brush with remaining egg.  Bake 12-14 min. until golden.  Makes about 3 ½ dozen.

Veggie Wraps

  • A1 package Garden Spinach Herb or Sun Dried Tomato Basil Tortillas
  • 1 container Tofutti Cream Cheese or
  • 1 avocado smashed with salt to taste
  • 1 bunch of chopped green onions
  • 1 package fresh baby spinach
  • 1 package shredded carrots
  • Sunflower seeds, optional 

Spread tortilla shells with cream cheese or avocado mixture

Add layers of spinach, chopped onions, shredded carrots.

Sprinkle with sunflower seeds, if desired.

Roll up.  Cut in size you desire.  Put on plate and enjoy.

Oat Waffles

  • 3 cups Oats
  • 1/4 cup Sunflower seeds
  • 1/4 Sesame Seeds
  • 1/2 cup coconut
  • 1 tsp. salt
  • 1/4 cup honey or agave syrup
  • 3 cups water
  • 1 tsp vanilla 
Blend in a blender on high until smooth, add a little more water if needed. May add walnuts, cashews, pecans in place of sesame seeds. bake in waffle iron 7-10 minutes.

CASHEW FRENCH TOAST Delicious served with Berry Fruit Sauce!

  • ¼ c. pitted dates
  • ½ c. raw cashews
  • 1 c. water
  • ¼ t. salt (or less)
  • 8 slices whole wheat bread

    1. Blend dates, cashews, salt and water until very smooth.

    2. Pour into shallow dish and dip bread into batter.

    3. Brown in pre-heated non-stick skillet over medium heat.

    4. French Toast may also be baked on baking sheet in 350o oven.

    Nutritional analysis per slice: 173 calories, 6 g fat, 27 g carbohydrate, 5.8 g protein, 0 mg cholesterol, 3.8 g fiber, 38 mg calcium, 1.8 mg iron, 307 mg sodium.

    QUICK FRENCH TOAST

    Whole wheat bread

    Rich soymilk or nut milk (Vitasoy Original is a good choice)

    1. Dip bread briefly in soymilk and brown over medium heat in non-stick skillet. Be sure

    skillet is pre-heated.

    2. Serve with fruit sauce as above.

    Nutritional analysis per slice: 118 calories, 2.4 g fat, 21 g carbohydrate, 5.1 g protein,0 mg cholesterol, 3.4 g fiber, 33 mg calcium, 1.6 mg iron, 236 mg sodium.

HI-FIBER OMEGA-3 GRANOLA

2 ripe bananas* 6 c. old-fashioned rolled oats

1 c. pitted dates 1 c. wheat bran

¾ c. water ½ c. ground flaxseed

1¼ t. salt 1 c. chopped walnuts

1 c. coconut flakes

1. Heat dates and water together, then blend in blender until smooth, together with bananas and salt.

2. Combine remaining ingredients in large bowl. Pour banana and date mixture over dry ingredients.

3. Mix well; should form large clumps.

4. Bake on two non-stick cookie sheets in oven overnight at 100o. In the morning raise

oven temperature to 200o for 30 minutes to brown slightly.

*Frozen and thawed OK.Serve with fruit and applesauce, with soy or nut milk, or as a topping over pudding or

frozen banana smoothies.Nutritional analysis per 1/4 cup: 143 calories, 6.0 g fat, 20.2 g carbohydrate,

4.3 g protein, 0 mg cholesterol, 4.3 g fiber, 22 mg calcium, 1.9 mg iron, 101 mg sodium,

linolenic acid (omega 3) .64 g, linoleic acid (omega 6) 1.79 g. 

Tofu Walnut Balls

  • 2 c. soft breadcrumbs
  • ¾ c. finely chopped walnuts
  • ½ c. quick oats
  • ½ c. finely diced onions or ¼ c. dried onion flakes
  • ½ tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. Vege-Sal
  • ½ tsp. sea salt
  • 1 tsp. Italian seasoning
  • 2 tsp. McKay’s vegan chicken like seasoning
  • 16-oz. brick NON-GMO tofu
  • ½ c. water
  • 2 T. Bragg’s Liquid Aminos

Whiz bread crumbs, walnuts, oats and dried onions briefly in food processor.  Add other seasonings.  Blend tofu with Liquid Aminos and water.  Add to breadcrumb mixture.  Mix well.  Use an ice cream scoop (any size) to make balls.  Place on oiled cookie sheet.  Bake at 350 until brown.  If desired flatten and make into patties.  These balls freeze well.

Serve with Sweet-Sour Tomato Sauce or Tartar Sauce.

Noodle Mushroom Casserole 

  • Add your 1 c. onions, chopped
  • 1 c. celery, chopped 
  • ½ c. bell pepper, chopped
  • 1/3 c. margarine
  • 1 small can mushrooms (or may use fresh)
  • 1 can mushroom soup 
  • 1 can water
  • 2 envelops golden George Washington broth
  • Salt to taste
  • 1-½ c. raw cashews, broken
  • 5 oz. can water chestnuts, sliced
  • 12-½ oz. Fri Chik, cut in small cubes 
  • 2 c. chow mien noodles

Sauté the onions, bell peppers and celery in margarine, and then add mushrooms.  Whip together the mushroom soup, water, salt, and George Washington broth.  Heat to completely blend.  Add mushroom mixture to sautéed vegetables.  Add cashews and water chestnuts.  Mix well and place in buttered 2-½ quart casserole dish.  Just before baking stir in the noodles.  Sprinkle extra noodles on top.  Bake for 30 minutes at 375 degrees. 

Broccoli Pepper Stir-fry

  • 1 Tbls. Canola Oil
  • 1 clove Garlic, crushed
  • 1/2 cup teriyaki sauce(recipe is below)
  • 1/4 cup Broccoli florets
  • 1/4 cup juliene cut carrots
  • 1/4 cup juliene cut onions
  • 1/4 cup juliene cut sweet red peppers
  • 1/4 cup MorningStar Farms Starters Steak Strips
  • 1/4 cup Sliced mushrooms(portabellas stay firmer then others)
  • 1/2 tsp All Purpose Veggie Salt
  • 1/4 tsp sea salt
  • 1 cup cooked brown rice
  • cashews for top

Start the rice in the oven (see baked brown rice recipe) left over rice may be frozen or reduce the recipe quanities by 1/3 ratio. exp: 1 cup rice + 2 cup water, 1/3 tsp salt.

Prepare all veggies prior to stir frying!

In a medium sized skillet over high heat, heat the oil. Add broccoli, carrots, onion and garlic, stirring constantly for appx. 3 minutes. add to that 1/2 cup Teriyaki sauce, pepper, steak strips, mushrooms and salts. continue stirring over high heat until Vegetables are slightly crunchy but not limp or mushy. Serve over brown rice. Top with cashews.

VEGETABLE “STIR FRY

  • 1 red bell pepper, cut into strips
  • 2 med. carrots, sliced
  • 1 medium onion, cut into strips
  • 2 stalks celery, sliced
  • 2 c. broccoli florets
  • 1 can sliced water chestnuts

1. Steam carrots and celery for 5 minutes in large skillet with lid in ½ c. water.

2. Add onions and continue steaming for 3 minutes.

3. Add broccoli and red bell pepper and steam an additional 3 minutes.

4. Add drained water chestnuts.

5. Pour off any remaining water. Add Oriental Glaze and serve over brown rice.

Nutritional analysis per ½ cup: 42 calories, .1 g fat, 9.8 g carbohydrate, 1 g protein,0 mg cholesterol, 1 g fiber, 19 mg calcium, .41 mg iron, sodium 255 mg.

ORIENTAL GLAZE

  1. 2 c. water or pineapple juice
  2. ¼ c. cornstarch
  3. ¼ c. Bragg’s Liquid Aminos*
  4. 1 t. garlic powder OR 2 cloves
  5. sliced fresh garlic
  6. 1 t. lemon juice (opt.)

    1. Put 1½ c. water or juice in medium saucepan and bring to boil.

    2. Mix remaining ½ c. water or juice with the other ingredients in a cup or small bowl.

    3. Add cornstarch mixture to boiling liquid. Stir constantly with whisk until thickened.

    4. Pour over steamed vegetables and mix for Oriental “Stir Fry.”

    *LaChoy Lite Soy Sauce may be used.

    Nutritional analysis per ¼ cup: 45 calories, 0 g fat, 10.6 g carbohydrate, .55 g protein, 0 mg cholesterol, .2 g fiber, 10 mg calcium, .28 mg iron, sodium 365 mg. 

CHICKPEA NOODLE SOUP

  • 1 t. minced garlic
  • 1½ c. cooked, drained chickpeas* (1 can)
  • ½ c. chopped onion
  •  1½ T. chicken-style seasoning
  • 3 c. water
  •  1 t. dried parsley or 2 T. finely chopped
    fresh parsley
  • 2 c. dry whole grain pasta

1. In a large pot, lightly steam onion and garlic.

2. Place next three ingredients into pot and bring to a boil.

3. Cook on medium heat until pasta is tender. Add garbanzos and parsley.

*Also called garbanzo beans.

Nutritional analysis per 1/6 recipe: 126 calories, 1.3 g fat, 23.9 g carbohydrate,5.8 g protein, 0 mg cholesterol, 4.5 g fiber, 33 mg calcium, 1.7 mg iron, 404 mg sodium.

HUMMUS

  • 1 can garbanzos, drained
  • 1 T. lemon juice
  • 2 T. tahini or olive oil
  • ½ t. garlic powder or 1 clove fresh garlic
  • ½ t. salt (scant)
  • 1/3 c. water

    1. Blend all ingredients smooth, adjusting salt according to the salt in garbanzos.

  • also try flavoring with 2Tbsp. dill weed or green onions chopped.

    2. Serve with pita bread or pita chips, or use as sandwich filling.

Nutritional analysis per 1/4 cup: 113 calories, 5.1 g fat, 13 g carbohydrate, 5 g protein,0 mg cholesterol, 4 g fiber, 53 mg calcium, 1.87 mg iron, 233 mg sodium

 

SESAME SPRINKLE

  • 1 c. hulled sesame seeds ½ t. garlic powder
  • ¼ c. nutritional yeast flakes ½ t. salt
  • 1 t. onion powder

    1. Place all ingredients into dry blender or ½ a recipe at a time into an electric coffee mill.

    2. Mill until seeds are ground and ingredients are well combined. Freezes well.

    3. Serve with lemon juice over salad, use for garlic bread, or for a parmesan cheese substitute.

    Nutritional analysis per 2 T. serving: 106 calories, 8.2 g fat, 3.9 g carbohydrate, 7.2 g protein,0 mg cholesterol, 3 g fiber, 21 mg calcium, 1.54 mg iron, 137 mg sodium.

PITA PIZZA

  • Whole wheat pita bread Quick & Easy Cheese*
  • Spaghetti sauce or pizza sauce Crumbles or Oat Burgers, zucchini, yellow squash.
  • Topping ideas: Diced tomatoes, chopped onions, garlic, peppers, sliced black olives, Burger

    1. Spread pita bread with sauce.

    2. Top with toppings of your choice.

    3. Spoon cheese on top. *May use a commercial soy mozzarella.

    4. Sprinkle with Italian seasonings and finish with sliced black olives.

    5. Bake at 400o directly on oven rack for 10 minutes. Serve immediately.

    Nutritional analysis per pizza: 254 calories, 5.2 g fat, 36.5 g carbohydrate, 20 g protein,

    0 mg cholesterol, 6 g fiber, 97 mg calcium, 5.8 mg iron, 716 mg sodium.

Celery Root Soup

  • Pinch of sea salt
  • 3 Tbsp. extra virgin olive oil
  • 2 meduim celery roots peeled and cut into 1" cubes
  • 2 ribs of celery, chopped
  • 1 large onion Chopped
  • 2 qts. Vegetable broth
  • 1 bay leaf
    • 1 cup thick cashew cream (recipe below)

Soup:

In large pot add broth and celery root, celery, onion, bay leaf and salt. Cook until tender. Remove bay leaf. Add Cashew cream and stir. Working in batches blend in a blender on Puree'. Serve. Sprinkle with dried dill weed for added zest to the soup's flavor.

Cashew Cream

Put 2 cups rinsed whole raw cashews in a bowl, soak over night, drain and place in a blender adding enough water to cover them. Blend on high for serveral minutes until smooth. If not using a ultra high speed blender like a vita mix, strain the mixture through a fine sieve or cheesecloth.

 Makes 2 1/4 cups of Heavy Cream, but it contains only healthy fats.

 

Tofu Lasagna

Basic Itaian Sauce

  • 2 Tbsp olive Oil                                                       1 tsp salt
  • 1 Med Onion, chopped                                          㺎.5 oz. tomato sauce w/ herbs. 3 cans total
  • 1/2 sm. Bell Papper, chopped                                 6 oz tomato paste
  • 2 Lg. Cloves Garlic, minced                                     6 oz. water
  • 2 Tbsp. Honey or sucanat                                      Ý cup burger-style crumbles
  • 1/1/2 Tbsp Nutritional Yeast flakes                        
  • 1 Tbsp dried minced onion                                     
  • 2 1/2 tsp italian seasoning
  • 2 tsp beef-style seasoning
  • 2 - 4 cups asst. veggies, ie: sliced mushrooms,fresh spinach, grated carrots, olives,,zuccini

Saute' onions, bell pepper and garlic minced garlic in the olive oil or water. Add seasonings, sauces, liquids and crumbles and simmer 10 minutes. Perpare veggies of chocie and add to sauce or set aside to assemble in the layers,.

It is not necessary to cook the noodles in this recipes. Just allow 1/2 inch spaces between the noodles when arranging them in the baking dish to provide room for them to expand. Allow extra baking time if using whole wheat or spinach noodles.

Ricotta-Style Filling

  • 2 tubs Water packed NON-GMO tofu, extra firm
  • 3 Tbsp. fresh lemon juice
  • 2 1/2 tbsp olive oil
  • 1 tbsp Egg replacer
  • 2tsp basil dried
  • 2 tsp honey
  • 1 1/2 tsp garlic powder
  • 1 1/4 tsp salt

Press water out of tofu. Crumble tofu in large bowl until it looks like ricotta cheese. Stir in remaining ingredients. Set aside. reserve 1/2 cup for top.

Assembly method

prepare a 9x13 baking dish with Pam spray. Pour a thin layer of sauce in bottom of dish. arrange the layers in this order:

  1.  Noodles
  2. Filling
  3. Sauce
  4. Veggies

Make 3 layers but end with the third layer with sauce and sprinkle the reserved "cheese" filling on top. Bake at 350F about 60 minutes. Garnish top with *Parmesan and/or mozzarella cheese. Cook 10 more minutes until cheese bubbles. Cool 10 minutes to set up layers. Serve.

Note: use *Soyco Lite & Less Parmesan Cheese alternative. 

Lentil STUFFED CABBAGE ROLLS

  • 12 lg. cabbage leaves
  • 1 tsp. salt
  • 1/2 tsp. Oregan
  • 1 pk. lentils cooked and drained
  •  1 c. cooked brown rice
  •  1 sm. onion, chopped
  •  1 egg or binder subsistute
  •  1/4 cup. chopped garlic sauteed in  2 tbsp.  olive oil
  •  1 cup Parmesan Grated Cheese( optional) may use Soy cheese.
  •  2 large jars Ragu sauce
  •  1 tbsp. brown sugar(opt)
  • 1/2 c. water
    Cover cabbage leaves with boiling water, let stand until limp, 5 minutes. Drain and cool. Combine next 8 ingredients. Place equal parts mixture in center of leaf, fold over, fasten with toothpick. Place seam side down if not using picks. Place in large sprayed cassrole dish and cover with sauce. Bake until hot. about 25 minutes. Covered.

Cinnamon Bagels

  • 1 cup warm water +1 pk. dry yeast
  • 2 Tbls. Sugar_ no subsitute_ makes the yeast raise.
  • 2+3/4 cups bread flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup rasins( optional)

Dissolve yeast in water, add sugar, salt and 1+1/4 cups of the flour. Beat until smooth. Stir in remaining flour. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. place dough in a Pam sprayed greased bowl and then spray the top of the dough. cover with a warm wet wrung out towel. let rise in warm place about 15 minutes.

Dough is ready if poked  and finger indent does not spring back. Punch down the dough once. divide dough in to 16 equal balls or 8 if you want monster bagels. Pinch a hole in the center and seperate to see through it, not to big of a hole. let rise 20 minutes or until double on a lightly floured counter top. Heat oven to 350.

Heat 2 quarts of water to boil in large mouth pot.  Reduce heat to a simmer. but keep it simmering. Add 4 bagels at a time, and simmer 2 minutes on each side of the bagel for a total of 4 minutes. ( if you want tougher chewy bagels simmer for 3 1/2 minutes a side) I use a large spoon to flip the bagels over by just pressing lightly on one edge of the bagel and it rolls over. Drain on a kitchen towel then move to a greased or sprayed cookie sheet. place bagels close together touching sides.(it gives the bagels a softer texture) Repeat until all bagels are done.  If you want you can roll the bagels into a Sugar and cinnamon mixture while still wet from the water, to top them off before you bake them.

Bake 30-35 minutes    Bake just until golden brown. ****Do not let them get dark.

Do not use self rising flour in this recipe!

You can freeze them, but mine never last that long. Refrigerate in zip lock bags. Enjoy!

Breakfast muffins

  • 3 eggs or replacment
  • 1/2 cup vegetable oil or 1/2 cup butter, melted
  • 1 cups splenda or 1/2 cup agave syrup
  • 3 tsp. vanilla extract
  • 1 can unsweetened applesauce
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey
  • 1/2 cup milk or soy milk

    Step 1

    Heat the oven to 400 degrees F.

  • Step 2

    In one of the mixing bowls add: eggs, oil or melted butter,splenda or agave syrup, vanilla extract and applesauce. Mix all of these together well. Set aside.

  • Step 3

    In the other mixing bowl, add the remaining ingredients of: flour, cinnamon, nutmeg, baking soda, baking powder, salt . Mix these dry ingredients together with a fork.

  • Step 4

    Slowly add the dry ingredients to the wet ingredients and mix well. You can easily do this by adding a little bit of the dry ingredients then mixing and then add a little more dry and mix. Until all of the dry mixture has been added and everything is mixed together very well.

  • Step 5

    If using cup cake papers, place them in the tin and fill the papers about 2/3rds of the way full with batter.
    If NOT using cup cake papers, spray the insides of the muffins tin with non-stick cooking spray or grease with shortening. Fill 2/3rds way full with batter.

  • Step 6

    Bake for 20-25 minutes. You can check to see if your muffins are done by inserting a toothpick in the center of one of the muffins. If it comes out clean, your muffins are done. 

  • Lentil Nut Roast

    • 2 c. cooked lentils
    • 1c.finley chopped walnuts
    • 2 T. egg replacer
    • 1 1/2  c. bread crumbs
    • 1 small onion finely chopped
    • 8 oz. unsweetend almond milk
    • 1/2 c. oil
    • 1 t. "Better than Bouillion"Vegetable broth seasoning
    • 2 tsp. Braggs Amino Acids

    Mix all ingredients. place in greased 8 x8 loaf pan and cover with foil. Bake 45-60 minutes at 350 until set. Uncover and baste with Ketcup cook 15 more minutes.