Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


October 2017 Recipes

Recipe Archive

Serves 8


1 cup dry lentils (use green/brown)
2-1/2 cups water or vegetable broth
1/4 cup flaxseed meal (ground flaxseeds)
1/3 cup + 1 tablespoon water
3 tablespoons olive oil
3 garlic cloves, minced
1 onion, finely diced
1 cup diced mushroom (about 6-8 mushrooms, we used shiitake)
1 carrot, finely diced or grated
1 celery stalk, finely diced
1 cup grated squash
2 tablespoons parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon Ras El Hanout seasoning
1 cup regular oats (I used GF oats)
3/4 cup oat flour or finely ground oats (any flour of choice will work here too)
cracked pepper & sea salt to taste
1/4 cup rhubarb ketchup

Rinse lentils.
1. In large pot add 2 1/2 cups water/broth with lentils.
2. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. It’s ok if they get mushy, you are going to roughly puree 3/4 of the mixture when cooled.
3. Once done, remove lid and set aside to cool (do not drain), they will thicken a bit upon standing, about 15 minutes is good.
4. Preheat oven to 350 degrees.
5. In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
6. Prepare vegetables.
7. In saute pan heat oil over medium heat. Saute garlic, onion, carrots, squash, and celery for about 5 minutes. Add parsley and spices mixing well to incorporate. Set aside to cool.
8. Using an immersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt your pot slightly to the side for easier blending. Alternately, you can mash the lentils with a potato masher or fork.
9. Combine sauteed vegetables with the lentils, oats, oat flour and flax meal, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.
10. Spread rhubarb ketchup over top of loaf and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.