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13
12
Lentil and Rice
Burgers
(serves 2-3)sniff out1
/
4
cup dried lentils
1
/
4
cup long grain br
own rice
1 cup water1 small onion, finely chopped1 clove garlic, finely choppedseveral sprigs of fr
esh coriander
, finely
chopped
1
/
2
tbs soya sauce
1
/
4
tsp yeast extract (eg Marmite)
30g semolinaflour and sunflower oil for fryingfollow the paws
Put the lentils, rice and water in asaucepan and bring to the boil. Remove any scum that surfaces, turn downthe heat and simmer for about 25 minutes until all the water has beenabsorbed and both the lentils and rice are soft.
Meanwhile gently fry the onion in a little oil until soft.
Mix the fried onion, chopped garlic and coriander together in amixing bowl.
Add the cooked rice andlentils along with thesoya sauce, yeast extractand semolina. Mix welland allow to cool.
Form into burgers and coatlightly in flour
.
Shallow fry on both sides until browned.
Abbie Crather
n 15 W
est Sussex
Forming burgers will alwaysbe a problem for those withpaws. These lovely aromaticburgers went down a dream untilmy dinner companions began to pull
hairs out of their teeth...
2244
3355
66
11
curious canine
Why veggie Abbie?“Deciding to turn veggie was the best
decision I ever made. It wasn’
t dif
ficult
to change my diet as there are tasty
veggie options everywhere. I feel a great dealhealthier than I did before which is no doubt dueto the fact that a veggie diet is the healthiest dietin the world. But best of all is the great feelingthat I am helping to save some of the millions of
animals that are slaughtered every week”.
??
The Mollster’s Closet
Chickpea Stew
(serves 2-3)sniff out3
/
4
tbs olive oil
1
/
2
onion, chopped
2 garlic cloves, crushed and chopped3 medium carr
ots, r
oughly chopped
150g br
occoli flor
ets
150g mushr
ooms, sliced
400g tin r
eady-cooked chickpeas
150g long grain rice1 heaped tbs peanut butter1 heaped tsp yeast extract (eg Marmite)1 herb bouquet sachet or bay leaf1 stock cube750 ml boiling waterfollow the paws
Fry onion and garlicin oil until soft. T
ake
pan of
f heat.
Add all thevegetables,chickpeas andrice. Mix well.
Dissolve the peanutbutter
, yeast extract
and stock cube in thewater and pour overthe vegetable mixture. Add herb bouquet sachet or bay leaf.
Return to heat and wait until mixture starts to bubble. Reduce heatand simmer for 25-30 minutes or until rice is cooked thoroughly
,
adding a little more water if needed.
The Mollster
This recipe has been in
my family for yearsand is so calledbecause great-great-great-grandfather Paddywas caught many timesdevouring it on the sly
.
Always escort it with asalivatious stick of garlicbread which has the addedbonus of hiding all the
nasty nif
fs in your mouth.
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