Weekend Brunch Ideas - The Vegetarian Resource Group

LENTILS WITH MAPLESYRUP(Serves 8)Simple to prepare, this recipe can beserved with cooked rice or mashedpotatoes.1 1 /2 cups lentils4 cups water2 medium potatoes, diced into 1 /2-inchcubes2 medium carrots, finely chopped1 medium onion, finely chopped4 cloves garlic, crushed4 Tablespoons tomato paste, blendedwith 1 /2 cup water6 Tablespoons maple syrup2 Tablespoons soy sauce2 Tablespoons olive oil1 teaspoon ground ginger1 teaspoon cumin1 teaspoon dried marjoram1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayennePreheat oven to 350 degrees.Place all ingredients in a casseroledish and stir. Cover and bakefor 1 1 /2 hours or until lentils arewell-cooked, checking a few timesand adding more water if necessary.Serve hot from the casserole dish.Total calories per serving: 256Carbohydrates: 45 gramsSodium: 422 milligramsMAPLE CARROTS(Serves 4)Fat: 4 gramsProtein: 12 gramsFiber: 13 gramsThis dish is popular in Morocco,but it is usually made with sugaror honey instead of maple syrup.4 Tablespoons maple syrup2 Tablespoons orange juice1/4 teaspoon salt1 pound carrots, sliced into 1 /8-inch thickroundsWater to cover carrots1/4 teaspoon ground ginger1/4 teaspoon cuminIn a small non-reactive bowl,combine maple syrup, orangejuice, and salt. Set aside.Place carrots in a mediumsizedsaucepan, cover with water,and cook over medium heat for20 minutes or until carrots aretender. Drain and stir in maplesyrup mixture. Allow to simmer,uncovered, over low heat for 5minutes, stirring occasionally.Place carrots in a serving dish.Sprinkle with ginger and cuminbefore serving.Total calories per serving: 105Carbohydrates: 26 gramsSodium: 187 milligramsSQUASH BAKEDIN MAPLE SYRUP(Serves 6)Fat: