Savory Lentil Soup

1 bag of lentils, washed
1 Roma tomato, cut in chunks
2 cloves garlic, peeled (use 1 if
you are not a garlic lover, but don't
leave it out, it gives it wonderful flavor)
4 large potatoes, washed, peeled and cubed
3 large carrots, peeled and sliced
2 large onions, peeled and cut in half
1/2 cup Butternut squash, cut in cubes
3 large bay leaves
1/4 cup olive oil
1 tablespoon basil
3 cups water
salt to taste
1 tablespoon paprika
1/2 tsp. oregano
1/4 tsp. Italian Seasoning

Prepare the vegetables. Wash the lentils.
Put all the ingredients in a pot. Add water
and seasonings.
Cook till lentils are soft. Remove bay leaves,
onion halves and garlic cloves, and serve
with rice.

Breaded Cauliflower

1 pack of cauliflower, thawed or fresh
Homemade breading mix.

Breading Mix

To 1 cup bread crumbs (you can make your own by toasting whole wheat bread and then pulverizing it in the blender either plain or together with 1 tablespoon sesame or sunflower seeds) add the floowing: 1 tablespoon onion powder
1/2 tsp. garlic powder (or if you love garlic, 1 tsp.)
1 tablespoon arrowroot powder (you can find it in your local health food store) or 2 tablespoons whole wheat flour
1/2 cup tofu (put in the blender with a little water and blend into a creamy consistency.) Mix all ingredients,
including tofu, adding water until you have the consistency of a pancake batter. Spray a pan or oil it with olive oil. Dip the flowerettes completely in the
batter, place one by one in the baking pan. Put in the oven and bake at 350 degrees till golden and crunchy.
(about 1/2 hour.)

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