Recipe Sheet

2 c Cooked black beans

2 c Cooked red lentils

1 ts Dry mustard

3 tb Minced garlic

1 tb Fresh parsley, minced

1/2 c Rice vinegar

Juice from 1 lemon 1 ts Salt

3 tb Olive oil

1 ts Crushed red peppers

1 sm Butterhead lettuce, torn

2 lg Red bell peppers, sliced

2 lg Red potatoes, cooked, sliced

1/2 c Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour. Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal. VT July 1993

1/2 c Lentils

1 sm Onion, chopped

4 c Seasoned stock

Oil for sauteeing 1/2 c Bulghur

1/4 c Soy grits

1 c Soya yogurt

2 tb Soya mayonaisse

1 ts Garlic powder

1 ts Dijon mustard

2 ts Lemon juice

6 c Chopped spinach

Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy — 10 minutes. Let cool.

Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———————————-DRESSING———————————-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.