Lentils Ballz and Pasta

I was helping my friend RC pull wallpaper in her new house and she had made some veggie soup with "lentil balls" in it for lunch. I was impressed enough trying them in the soup that I decided to make some for dinner. She used the Chickpea Cutlet recipe from Vcon, subbing in french lentils for the beans. I only had red lentils, so I used those in the recipe, along with some good sourdough we picked up at Honest Weight. Paired them with pasta and this made a pretty quick and nice meal. I think these would be good in a sandwich also.

Carrot-Beet Salad with Raw Sundried Tomato Cheeze

It as been a while since I've posted. Finals, winter break, sickness, holidays, family visiting, and other random madness (snow storms!) left me with just a bit of time to keep from going crazy! I did spend some time thinking about life and figuring out how to deal with some of the issues I've been having on a personal level. This lead to some heavy reading in macrobiotics and raw foods. I'm not sure where things will really end up in terms of my diet and cooking, but for now I'm working on cleaning things up!!

I've been inspired by the raw chat thread on vegweb so I decided to make some raw stuff today. I have some crackers (sweet apricot flavor) in my dehydrator and I made some quite excellent sundried tomato cheese from Ani Phyo's book Ani's Raw Food Kitchen. It was a bit thick, so I used a scoop to make "cheese balls" for the top of this salad. The base is spinach and the pink "stuff" is carrot and beet that were grated in my food processor. Ha, that made a mess! Topped it with sunflour seeds and some flax oil. The cheese is really strong, but tasty. It would be easy to thin it down to make a spread or dressing.