Here are the recipes. The lentil sloppy joes and the split-pea patties are from some MDCers, with a few modifications probably!
Lentil Sloppy Joes:
1 tbsp oil
1 diced onion
2 - 4 stalks diced celery
2 -4 cloves minced garlic
1/2 tsp oregano
1/2 tsp salt
pepper to taste
1/2 - 3/4 cup ketchup
1/4 cup water
1 tbsp balsamic vinegar or rice vinegar
1 tbspn brown sugar
2 cups cooked brown or green lentils
1. Heat oil in skillet, add onion and celery and cook stirring for 5 minutes. Add garlic, oregano, salt and pepper and cook for one minute. Stir in ketchup, brown sugar, vinegar, and water. (Original recipe mentioned mustard here, but no amount was given. Sometimes I squeeze a tablespoon or so in, sometimes not. Tastes good both ways.) Add cooked lentils and heat through.
This can simmer for a long time or be eaten right away.
Split-pea patties:
I haven't tried these yet, but they sounded great. A lot of people on the veg thread were raving about them, and that's where I got the recipe.
2 cups dry split peas, green or yellow (I find green hold their shape and texture well)
2 tbsp olive oil
1/2 cup flour of your choice
1 medium to large carrot, grated
1 onion, chopped fine
1 rib of celery, chopped fine
2 cloves garlic, minced
1/3 cup nutritional yeast flakes
3 tbsp freshly ground black pepper (more or less to taste)
2 tbsp dried parsley flakes
1 tbsp "old bay" seasoning *or* poultry seasoning
sea salt to taste
Place split peas in a saucepan and add just enough water to cover them by about 1/2 an inch. Bring to a boil and simmer until peas are tender, 40 - 50 minutes. Stir occassionally, and add small amounts of water if needed to prevent burning/sticking. When they are finished they should be tender and of a porridge-type cosistancy (all water should be absorbed/boiled off; no need to drain.) Remove from heat and allow to cool enough to handle.
While peas are cooking, heat the 2 tbsp oil in skillet and add your veggies. Saute until just tender. Set aside.
When peas and veggies are cooled off enough to handle, mix them together with all the seasonings. Taste and adjust as you like. Add just enough flour to make a stiff "dough". Form into balls*, and flatten to about 1 inch thick. Heat a generous amount of oil in a large skillet and fry the patties a few at a time, turning frequently to allow them to brown evenly on all sides. Keep warm in a 275 F degree oven until all patties are cooked; then serve hot.
Broccoli-Brown Rice casserole:
about 2 cups of brown rice (more or less depending on how rice-y you want it)
3 bags of frozen broccoli (less if you don't want it so green!)
1.5 onions
2 cloves garlic
1/4 flour
2 C milk
optional veg. bouillon
1 -2 C sharp cheddar cheese (depending on how cheesy you like it)
salt to taste
lots of black pepper
Saute onions until lightly caramelized and very soft. Add minced garlic and stir for a minute. Clear a spot in the middle of the pan and add the flour there. Toast it, stirring constantly, until it just barely starts to change color. You don't want it to brown. Add milk and whisk to blend in flour. Let this cook slowly for a while, whisking every minute or two, until it thickens into a nice white sauce. While the sauce is thickening, steam the broccoli until crisp-tender. Add a veg bouillon cube (or 1/2) if desired for extra flavor. Add cheese and stir to blend. Check for seasoning and add salt/pepper as desired.
Mix rice and crisp-tender broccoli in a casserole. Pour cheese sauce over the top and mix well. Taste for seasoning again. Top with a little extra shredded cheese and cover. Bake at 375 or so for about 45 minutes, until nice and bubbly.
Or, you can skip the white sauce and use canned cream soup (cream of broccoli is what I used to use). Mix it with the partially cooked broccoli, cheese, and rice. Then bake as above. I'm trying to get off the canned soups, though!
