This meal is an incredible investment piece. Both the eggplant burgers and tomato jam freeze well, so you can heat and eat at a moment’s notice.
If packing this meal for lunch the next day, skip the bun and place two patties per person on a bed of arugula and top with Roasted Tomato Jam and a little mayo on the side.
Preheat oven to 425 F (220 C).
On large rimmed baking sheet or glass or ceramic baking dish, add eggplant and pierce several times over with fork. Roast for 35 to 50 minutes, until eggplant has darkened and collapsed. When cool enough to handle, scrape out flesh into fine-mesh sieve (a touch of skin is fine), place over bowl and drain for 10 minutes. Discard eggplant juices or save for another use.
To large bowl, add drained eggplant and rice. Using your hands, squish together eggplant and rice until mixture is evenly blended. Switch to spatula or wooden spoon and mix in tahini or almond butter, almond meal, and garlic, followed by almonds, currants, mint, and lemon juice. Cover and refrigerate mixture to firm up a touch, at least 4 hours or up to 2 days.
Arrange oven racks to accommodate 2 trays. Preheat oven to 450 F (230 C). Line 2 large baking sheets with parchment paper and scoop out burger mixture (it will be slightly tacky and wet) to make 8 patties, evenly spacing on baking sheets. Bake for 10 minutes, remove baking sheets from oven and gently flip, being careful not to break burgers. Bake for 5 to 10 minutes longer, until both sides are golden brown and patties are firm. Cool if packing or storing in refrigerator for up to 4 days, or in the freezer for up to 3 months.
Preheat oven to 400 F (200 C).
Drain as much liquid from canned tomatoes as possible and add whole tomatoes to large 13 x 9 x 2 in (33 x 23 x 5 cm) baking pan or glass or ceramic casserole dish along with remaining jam ingredients. Put on an apron, then very slowly, using your hands, squish tomatoes until broken into small pieces (the slower, the better, as the juices will go everywhere otherwise). Roast for 1 hour to 1 1/2 hours, until mixture is thickened and bubbling. Cool and refrigerate, airtight, for up to 1 week, or freeze for up to 2 months.
To assemble burgers, reheat burgers in a low oven until warmed through. Toast buns and spread bottoms and tops with mayonnaise. Add a burger patty to the bottom of each bun, followed by tomato jam, arugula, and the top burger bun.
This recipe is part of the Plant-Based Prep School collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.