Serves 6 to 8.
This is one of my readers’ favourite recipes. It’s vegetarian and both dairy and gluten free. The fibre-rich lentils make this recipe heart healthy and detox friendly. Perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well too. Serve slices of this comforting loaf on a bed of peppery arugula or spinach.
If you find the finished loaf a little crumbly, it’s likely because you overcooked the lentils. Solution: enjoy the loaf with a generous dollop of extra-virgin olive or hemp oil and a drizzle of balsamic vinegar on top.
Preheat oven to 350 F (180 C). Grease 13 x 9 in (3 L) baking dish with coconut oil.
In medium saucepan, bring lentils and 2 1/2 cups (600 mL) water to a boil. Reduce heat and simmer, partly covered, just until tender, 15 to 25 minutes. Be careful not to overcook lentils.
Meanwhile, in separate small pot, bring quinoa and remaining 1 cup (250 mL) water to a boil. Reduce heat and simmer, partly covered, until fluffy, about 15 minutes.
Meanwhile, melt coconut oil in large saucepan over medium heat. Cook onion, mushrooms, and red pepper, stirring frequently, for 5 minutes or until tender.
In large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley or cilantro, oats, pecans or almonds, curry powder, salt, and pepper to taste. Mix well with your hands. Transfer mixture to baking pan. Bake for 30 to 35 minutes or until golden brown. Serve on bed of arugula or spinach.
This recipe is part of the Joyous Recipes collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.