04 January 2013


I have so very many new recipes for y'all! Connor got me the sickest book on making amazing foodstuffs from scratch, I got a stack of handwritten recipes from the cousin's gift exchange, and my grandma sent me two cookbooks. 

The January menu is heavy on the veggies and veg protein so you can be (or play) healthy. 


3 cups cooked lentils (canned is fine but drain the water and use less salt)
1 & 1/2 cups raw nuts, chopped (cashews are nice)
1/2 cup ground sunflower seeds
1/2 cup raw oatmeal or bread crumbs
1 Tbsp onion powder (or 1/2 a white onion, diced and sauteed in olive oil until translucent)
1/2 tsp celery seed
1 Tbsp soy sauce 
1 tsp hot mustard 
1 tsp powdered sage
1 tsp salt
1 tsp pepper 
2 cloves of garlic, minced or thinly sliced (dependent on how much you love a mouthful of garlic)
1 small potato, grated
1 small carrot, grated 
1/2 small zucchini, grated 
1 cup water (add slowly to reach maximum mix-ability without being runny)
4 Tbsp oil

Mix well and bake in lightly oiled pan for 1 hour at 350 F. 

Look forward to crackers, quick pickles, ginger beer, white bean dip with sage and garlic, and so much more babies. 

Photo by me (and Instagram). 

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