Brown Rice and Green Lentils, Baked Portobello Mushrooms, Cornmeal Coated Tofu and Bean Salad

This rice and lentils recipe came from a recipe book I had years ago. I no longer have the book as it, and several of my other cookbooks, met a soggy end when I had the great idea of storing them near the sink. I have pretty much the worst memory of anyone I know so when I thought about making this recipe I remembered there was rice and lentils and ummmm..... Well, I think there was onions, garlic and soy sauce and there might have been thyme. So that’s what I put in and it turned out really yummy. I also had a search on the internet and found a few recipes that had fried, caramelised onions included which sounds really yummy. I am certain that the onions in my cookbook were cooked along with the lentils and rice so I did that to keep the fat content down. I had it with a baked Portobello Mushroom and broccoli. I like some strange combinations sometimes... :)
Next to the Balsamic Strawberries this is my new favourite thing – Bean Salad. Not very exciting, just a mix of chickpeas, edamame, green beans, sweetcorn, red onion, parsley and Simple Cider Vinaigrette from Vive Le Vegan! It is so yummy! I made a ton of Rice and Lentils so I had plenty left over and next day for lunch I had some with the bean salad on top. I added some home grown mung bean sprouts (that is about as green fingered as I get). Delish!

I bought some cornmeal recently for a recipe I was going to make, but I forgot what it was (see what I mean about my memory?!) so I thought I would use some to make this Cornmeal Coated Tofu. Wee G liked that they looked like fish fingers (fish sticks) and wanted to know if I could make them taste kind of fishy. I think I could use some kind of seaweed, but I don’t really know anything about seaweed. We tried sprinkling them with some kelp granules but I think those taste salty rather than fishy. Any suggestions?