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LOCATION: Recipes >> Vegetarian >> LENTIL NUGGETS

Print this Recipe    LENTIL NUGGETS

1/2 c. brown lentils, rinsed
1 bay leaf
1/4 cup finely diced white onion
1 clove garlic, crushed
1/2 cup couscous or bulgur, cooked
1 small russet potato, baked peeled and mashed
2 tsp ground cumin
1 tsp dried thyme
1 tsp chili powder
pinch of cayenne
salt to taste

Place the lentils, bay leaf and onion in a sauce pan with enough
water to cover. Bring to a gentle boil, cover and simmer until
the lentils are tender and the water is absorbed, about 30 minutes.

Discard the bay leaf and transfer the lentils to a mixing bowl.
Add the garlic, couscous or bulgur potato, cumin, thyme, chili
powder, cayenne and salt. Mix well.

Shape the mixture into oval nuggets about the size of your palm
and place on the grill. Grill for 15-20 minutes over medium heat,
turning once, until the nuggets have browned on both sides. Serve
alone or with a dipping sauce (example follows).

Makes 6 servings.


1 pound cherry tomatoes, red or yellow
1 shallot, finely minced
1 clove garlic
2 Tbsp fresh minced cilantro
2 serrano chili peppers, seeded, roasted, skinned and minced
1 Tbsp fresh lime juice

Toss all the ingredients in the blender and process until chopped
fine. Do not liquify.

This will keep up o 3 days in the fridge.

Makes 1 cup


2 Tbsp brown rice vinegar
3 Tbsp soy sauce
1 Tbsp honey
2 Tbsp sherry
1 tsp ground mustard
Red pepper flakes to taste
1 Tbsp cornstarch or arrowroot
2 Tbsp grated fresh ginger
2 cloves garlic, crushed and minced
1/4 cup freshly minced scallions, white part only
3/4 cup water
1 pound broccoli, tough outer stems trimmed and pared, blanched
1 14oz extra firm tofu cake, pressed and sliced 1/2 inch thick
1 cup raw white rice, cooked.

In a saucepan, combine the vinegar, soy sauce, honey, sherry,
mustard, red pepper flakes, cornstarch or arrow root, ginger,
garlic, scallions and water. Bring the mixture to a simmer and
cook, stirring constantly until it thickens, about 7 minutes.

Brush the mixture on the broccoli and tofu and grill on high heat
until the tofu is warmed through and the broccoli is tender, about
6-8 minutes.

Drizzle the broccoli and tofu with the remaining sauce and serve
over the rice.

Makes 4-6 servings.


4 cups tiny new potatoes
6 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp fresh minced basil
1 Tbsp fresh oregano
1 Tbsp fresh rosemary
Salt and freshly ground pepper to taste

Boil the potatoes until you can just pierce them with a skewer,
about 4-6 minutes (don't let them get too soft).

Meanwhile combine the remaining ingredients.

Brush the grill with a little vegetable oil to prevent sticking.
Thread the potatoes on a skewer, brush with the oil and herb mixture
and grill over medium high heat rotating the skewer often until
the potatoes' skins are light brown and crisp and the insides are
soft, about 8-12 minutes.


Hold your hand five inches above the grill. If you can keep it
there 2-3 seconds, grill is high; 4-6 seconds, grill is medium;
7-10 seconds, grill is low.


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