Lentil Vegetable Loaf

1 onion, diced
1 tsp olive oil
1 clove garlic, finely chopped
1 tsp, turmeric
1 tin cooked brown lentils
1 carrot, grated
1 zucchini, grated
2 sticks celery, chopped
½ cup mushrooms, chopped
1 cup almond meal
1 cup cooked quinoa or rice
½ cup parsley, finely chopped
3 eggs
1 tbsp tomato paste
Sea salt and black pepper to taste

In a large pan, sauté onions for 2 minutes in the oil then add garlic and continue cooking for another minute until onions are translucent. Add the rest of the ingredients and sauté until they have softened. Line a loaf tin with wax paper using a little oil to help it stick. Press mixture into tin and bake at 180°C for about 15 - 20 min.

Apricot and Almond Pudding

175 g softened unsalted butter
175 g caster sugar
175 g ground almonds
3 eggs, separated
1 teaspoon vanilla extract
8 apricot halves [canned or fresh]

Preheat oven to 150 degrees Celsius. Grease a shallow 20-centimetre baking dish. Cream the butter with the sugar, then add the ground almonds and mix well. Add the beaten egg yolks and vanilla. In a separate bowl, whisk the egg whites until stiff, and then fold into the almond mixture. Spoon into the prepared dish and place apricot halves [flat-side down] on top. Bake for 30 minutes, then turn oven temperature up to 180 degrees Celsius. Cook for a further 20-30 minutes or until the top is golden and a skewer inserted comes out clean. Serve warm with ice cream.

Apple and Almond Pudding for Pesach - [Gluten Free]

Recipe by by Evelyn Rose 
Mother and Daughter Jewish Cooking 

6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice

 For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon

Preheat the oven to 350°/180C. Put the sliced apples in a large saucepan with the sugar, apricot jam, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes.

Arrange the fruit mixture in a greased pan 10 to 11 inches long and 2 inches deep. Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.

Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with ice cream. Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.