Hilda Jorgensen - Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites

Copyright 2011 by Hilda Jorgensen

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written permission of the author.

Hildajorgensen@live.com http://triumphofthelentil.wordpress.com

Table of Contents

GF NSI LF NF OGF (under 45 minutes)

GF NSI LF (under 45 minutes)

GF option NF option OGF option

GF option NSI option NF option (under 45 minutes)

GF option NSI option NF option OGF option (under 45 minutes)

NF OGF (under 45 mins)

GF option OGF (under 45 minutes)

NF option

GF option LF

GF LF

GF option LF NF option (under 45 minutes)

GF option LF OGF

GF option LF NF OGF (under 45 minutes)

GF NSI LF option NF

GF NSI LF (under 45 minutes)

GF option LF NF option

GF option NSI NF option OGF (under 45 minutes)

LF option NF option OGF option (under 45 minutes)

OGF option (under 45 minutes)

GF option NSI NF OGF (under 45 minutes)

GF option NSI NF OGF option (under 45 minutes)

GF NSI LF (under 45 minutes)

GF option LF (under 45 minutes)

GF NSI LF NF OGF (under 45 minutes)

GF option LF NF OGF (under 45 minutes)

GF : Gluten-Free. These recipes contain no gluten or oats.

NSI: No Specialty Ingredients. All the ingredients needed for these recipes can be found in a typical supermarket.

LF: Low fat. These recipes contain less than 1 teaspoon of fat per serve.

NF: Nightshade-Free. These recipes do not contain any potatoes, tomatoes, capiscums, chillis or eggplants.

OGF: Onion- and Garlic-Free. These recipes contain no ingredients from the onion and garlic family of vegetables.

(under 45 minutes): Under 45 minutes. These recipes take less than 45 minutes in total, including preparation time.

When cooking for people with allergies be sure to check the ingredients list of any pre-made products used, such as vegan milk, tomato ketchup and baking powder, to ensure they are suitable.

The recipes in this book have been designed to satisfy hunger and nutritional needs, while still tasting great. , and these recipes have been photographed with the grain or side-dish, to show what the completed meal looks like.

Chapters 8-10 are sweet dishes made without any refined flours, margarine, or egg replacer. These dishes prove that there is no need to sacrifice taste or texture in a dessert in order to eat a vegan wholefoods diet.

I hope that these recipes will inspire you to appreciate and rely on your own healthy vegan home cooking.

If you have any questions or feedback, please feel free to contact me through my website:

http://triumphofthelentil.wordpress.com

TVP or TSP (textured vegetable protein) To replace this, use a mixture of barley (or brown rice for gluten-free) and brown lentils, the same amount dry as is called for of dry TVP. Instead of soaking the TVP, cook the lentils and barley for half an hour, or until tender but not mushy. The lentils add protein while the barley adds a chewy texture. You will see this being used in my recipes.

Soy flour Replace 1 for 1 with chickpea flour

Silken tofu is a tricky one, it depends on what it is being used for. Sometimes it is used as an egg replacer, in which it can be replaced by an appropriate mix from the . Sometimes it is used for creamy sauces, in this case a blended mixture of half cashews and half water will work.

Mashed tofu in loaves and burgers can be replaced by mashed vegetables or beans, with some chickpea flour added.

Soy sauce and tamari can be replaced with vegan worcestershire sauce, coconut aminos or soy-free tamari. If its not a dominant flavour in a dish, then adding extra salt will also work. Adding fresh mushrooms to the dish will also work in some cases, or using the liquid from soaking dried mushrooms. Some worchestershire sauces contain soy, so be sure to check the ingredients.