Lansing Small Group

What the wonderful evening we had! We all enjoyed great recipes and great company.  Welcome Sally,  we are very glad you were able to join us.

 Unfortunately we have to meet only once a month and that means we have to be mindful about how we spend the few hours available. I think we need to be focused on discussing plant-based nutrition topics and the benefits for our health, and focus more on ways to support each other to succeed.

We also need to focus on a strategy to allow everybody to express their opinion and have equal amount of time to speak.

Recipes that were shared:

Chickpea Loaf:

1 lb dry chickpeas

1-2 carrots 

1 parsnip 

2 leeks

Garlic to taste

1 red pepper 

1 cup of Millet (pulse in blender to make flour)

2 cans of fire roasted tomatoes crushed or mixed in the blender

Add Dill, Parsley, or Thyme to taste

Pepper & Paprika to taste


Boil chickpeas ( 22 min. high pressure in instant pot with water to cover them 1 inch ), drain, then place them in a food processor with canned tomatoes. Mix until a paste is obtained.  Dice or chop all other vegetables and then mix together with the tomato/chickpea paste. Add millet flour until consistency is appropriate and not runny. Place mix in a silicon pan or a metal pan with parchament paper. Place in oven at 375 degrees for atleast 1 hour. Let the loaf cool down in the pan, and place on plate. Slice and enjoy! 


Roasted beets and horseradish salad:

Whole red beets - washed. Wrap in foil and bake in oven at 350 degrees for 1 hour. Let the beets cool and then peel. Shred the beets fine with shredder. Add to a mixing boil and add fresh shredded horseradish or canned horseradish to taste. Add balsamic vinegar to taste as well. Mix in caraway seeds if wanted, and enjoy!