Recipes will be sorted alphabetically and posted on p.1 by yours truly with thread page numbers. If I haven't seen your recipe, let me know so I can put it in the contents post.

RULES

1. Recipe posting and talk about said recipes only please. Off-topic posts will be moved. Banning procedures apply if you're a douche.

2. All vegetarian/vegan/gluten-free/specialist recipes please say so in bold caps, very first thing. It will make everything easier for everybody.

3. ONE RECIPE PER POST AND ONE POST ONLY PER RECIPE GADSDANGIT. I am encouraging you to multiple post. Take advantage of this.

This thread dedicated to Tattiana H-H.

CONTENTS POST

V = vegetarian

VG = vegan

GF = gluten-free

R = raw

Bread Pudding - p1 - V

Lentil Salad, Sprouted - p1 - V, GF

VEGETARIAN - GLUTEN FREE

Sprouted Puy Lentil Salad

Sprouted lentils contain all of the essential amino acids and are 30% protein--the highest of any plant save soybeans. There's also evidence that eating a mostly whole foods, plant-based diet can increase health dramatically and keep us at healthy weights. I grew up with a version of this dish and I love it. The only things I've changed are: making the vinaigrette myself, and sprouting the lentils for added amino acid benefits.

Ingredients - makes 6-8 side dish servings, 3 or 4 lunches

- roughly 2 cups dried puy or Spanish lentils (for sprouted lentils, either buy pre-sprouted or use the lentils a few months after they expire. also, please don't use red or yellow lentils because you'll just end up with mush)

- 2 ripe tomatoes

- 5 green onions

- 100g feta cheese

- balsamic vinegar (if you can afford it, please use the real stuff. check the ingredients; if it has anything other than "balsamic vinegar" on it, it's fake)

- extra virgin olive oil

- 1 clove garlic

- salt & pepper to taste

Prep

1. Rinse the lentils. Simmer them in a lot of water until they're al dente, about 20-25 minutes. Put them in a mixing bowl and set aside to cool.

2. Cut off the ends of the green onions and chop. Cut tomatoes into bite-sized pieces. Crumble feta. Mince garlic clove.

3. Combine vinegar and olive oil to taste, to make 1/4 cup. I prefer using about a 4/5 vinegar, 1/5 oil ratio.

4. Mix all ingredients in the bowl.

5. NOMNOMNOM

VEGETARIAN

Bread Pudding with Vanilla Sauce

It's a pretty simple one. My mom and brother got a craving for some bread pudding, so I looked it up on Allrecipes and made it. It turned out to be pretty good. I didn't bother with the sauce, but I don't think the taste suffered for it. I'm not traditionally a big fan of most puddings, but this one is something I might try again soon.

Ingredients: Main pudding - Serves 12

- 3 cups bread cubes

- 4 cups scalded milk

- 3/4 cup white sugar

- 1 tablespoon butter

- 1/2 teaspoon salt

- 4 eggs, lightly beaten

- 1 teaspoon vanilla extract

Vanilla Sauce:

- 1 cup white sugar

- 1/2 cup butter

- 1/2 cup heavy cream

- 1 teaspoon vanilla extract

Prep

1. Preheat oven to 350ºF (175ºC)

2. Butter an 8"x8" glass baking dish. Soak bread in hot milk for five minutes. Stir in the sugar, tablespoon of butter, salt, eggs, and teaspoon of vanilla. Pour into the baking dish.

3. Line a roasting pan with a damp towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.

4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm pudding.

It's recommended that the pudding be served warm, and I'd agree. I tried some cold, and it was still good, but warm is definitely better.

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