Tuesday, March 8, 2011


A recommendation for a good film followed by a good recipe. The Savannah Historical Society recently hosted the 2000 UK film GREENFINGERS starring Clive Owen and Helen Mirren. Loosely based on a true story of a prison inmate in an "open prison" setting who discovers he has a talent for growing flowers. I recently heard of a prison program of yoga and meditation that has been quite successful with violent inmates. Inmates training shelter dogs in several prisons has been another plus for the our over populated world of dogs and prisoners. Food for thought about prison reform and what could be done productively with all that time on the hands of those incarcerated.

After a week of weather in the high 70's and brilliant sunshine Savannah has turned colder again and the March winds are blowing. In like a lion and out like a lamb I am hoping. The chill brought on a craving for one of my favorite classic dishes which is meatloaf. This recipe for LENTIL,ROASTED PEPPER & SPINACH VEGETABLE LOAF actually did the trick. What I liked about this was that it was easy to make, I could see lots of ways to switch it up and it was even better the next day much like the classic. I wish the fridge had contained some parsnips as those pureed would have been a perfect match but just as side of green beans would have to do.

Lentil, Roasted Peppers & Spinach Vegetable Loaf

1 Tbs. Ener-G Egg replacement mixed with 4 Tbs. water
2Tbs. olive oil
1 15-oz can lentils, rinsed. (I used Amy's lentil soup, drained)
1 small red onion chopped
2 cups baby spinach chopped
2 oz. roasted red pepper, chopped
1 6-oz package falafel mix

Heat oven to 375 degrees. Line a rimmed baking sheet with foil.

In a large bowl, whisk egg replacement, oil and 2 Tbs. water. Add lentils, red onion, spinach and roasted red pepper. Mix to combine.

Add falafel mix and stir to combine. Transfer mixture to prepared baking sheet and shape into loaf. Bake until internal temperature registers 150. About 30 minutes. Let rest 5 minutes before slicing.

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