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I had this for tea last night and it was yummy...

Pasta with lentil bolognese
Makes 4 servings

350g(12oz) non wheat pasta(I used rice and millet pasta)
3 tbsp (45ml) veg stock
1 onion chopped
2 carrots chopped
1 large courgette( americans call them zuccini right??)
400g(14oz) can chopped tomatoes
400g(12oz) can brown or green lentils(I used a dry packet of them instead)
1 tsp mixed herbs

Cook the pasta in plenty of boiling water according to directions on the packet
Saute the vegetables in the stock for about 5 mins until softened
Add the tomatoes lentils and herbs cook for a further 5- 10 mins(mine took over 20 cos they were a dry packet) until the sauce thickens
Drain pasta and serve with the bolognese on top
This was quick and easy and so YUMMY!!

Tofu and Pineapple Stir fry with Rice Noodles
Makes 4 servings(you'll probably get more out of it I got 6)

2 tbsp water
2 garlic cloves crushed
1 inch piece fresh ginger
1 red pepper
4 spring onions
225g(8oz) mushrooms sliced
125g(4oz) beansprouts
200g(7oz) can pineapple pieces drained
4 tbsp water
1 tsp cornflour
350g(12oz) firm tofu
rice noodles

Prepare rice noodles separately(as much as you like)
Heat the water in a wok and stir fry the garlic and ginger for 1 minute Add the red pepper, onions, mushrooms, beansprouts(if you can tolerate them....I cant very well) and pineapple and stir fry for a few minutes
Blend the water with the cornflour and pour over the vegetables and stir fry quickly until the sauce thickens.Stir fry the tofu separately then mix with the veg. Serve this with the noodles.

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Natalie

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