Thursday, August 14, 2008

Undulating Waves

Lentil Casserole

This was a melding of Lachesis' Alfredo Stroganoff sauce (scroll down and down for recipe) and Honey Baked Lentils (of course, veganized with maple syrup in place of honey- yum!). I once had some leftover Baked Lentils and some leftover Alfredo sauce and I mixed them together and lo! it was good. So I thought I'd do it on purpose. Things were a bit hectic so it got left in the oven a little too long, so it was dry, and I'm not convinced that just making each component on it's own wouldn't be better, but you can't beat it for easy. And it was tasty. Much better than some bland rice and lentil dishes I've made.

1 C moong dal (or other lentil), rinsed (12)
1 C rice, rinsed (12)
1/4 C Earth Balance margarine, softened (12)
1 onion, diced
1 clove garlic, minced
3 C water
1/2 pkg soft silken tofu (2)
1/4 C soysauce
1/4 C maple syrup (4)
1 T cornstarch
1 T onion powder
2 t garlic powder
2 t white cooking wine
1 t salt
1/4 t pepper
1/2 t ginger paste or powder
pinch nutmeg

Blend everything except the rice, lentils, onion and garlic.
Saute the onion and garlic, rinse the lentils and add them to the pot, then add the blender mixture and mix well, then pour into your 5qt casserole/ 9x9" casserole (enough to hold 6 C).
Bake at 350 degrees for 30 - 45m (or until rice is tender), stirring once.
7 points per cup.

No reading.

I did knit, though! I hacked away at my lace blanket pattern. Okay, reversing the pattern stopped the biasing and started the pattern undulating- yay! But now the sides are too wavy, so I'm going to try and add a half repeat of the pattern to the beginning of the row and subtract one from the end and vice versa on the next four rows (I'm reversing every four rows) and see if that takes care of it. If not, I'll just slap a garter stitch border on there and call it good. Can't wait to see if it works!

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