This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:

Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions…

This was posted by Faith on the McDougall list, and several people made it and liked it.

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

1 cup cooked black beans
1/2 cup cooked white rice…