Another yummy dinner from Imogen

Monday is my 7 year old daughter Imogen’s night to cook dinner. Tonight we had another recipe from

Lisa’s Lovely Lentil Stew
2 cups dried lentils
6 cups water (we used 2 cups of liquid from cooking chick peas + 4 cups water)
1/2 medium onion, finely chopped
1 teaspoon dried basil
1/8 teaspoon black pepper
3 large ripe tomatoes, chopped
1 celery stalk, finely chopped

Place the lentils, water, onion, pepper and basil in a pot and simmer for 30 minutes. Add the tomato and celery and simmer for an additional 15 minutes or until lentils are tender.

Lisa’s lovely lentil stew

We had this with steamed carrots, broccolini and red kale in cashew ‘cheeze’ sauce (recipe coming soon on my new cooking DVD :)).

Then for dessert,

Apple Berrynut Bites
2 cups dried apples
1 1/2 cups hemp or other plant milk
2 cups sliced fresh organic raspberries (or frozen, thawed), divided
1/2 cup raw pecans
1/2 cup raw Brazil nuts
1 cup organic baby spinach
1/4 cup unsweetened, shredded coconut
2 tsp cinnamon
1/4 tsp nutmeg
6 medjool dates, pitted

Preheat oven to 150°C.

Soak dried apples in plant milk for at least one hour.

In a high-powered blender blend soaked apples, soy milk and half the raspberries with remaining ingredients until smooth. Add a little more plant milk if needed.

Spoon into small muffin cups or small oven-proof custard cups and bake for 20 minutes.

Place 1-2 raspberries on top of each and sprinkle with coconut. Chill in refrigerator before serving.


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