Makes 15 small burgers.
These burgers are perfect as bite-sized sliders for a party appetizer, or as full-sized burgers for lunch or dinner. They’re chock full of pulses, healthy fats, and antioxidants.
Canned chickpeas contain too much moisture to create a thick burger consistency. However, you can use them if you dry them out beforehand in a 400 F (200 C) oven for 15 to 20 minutes to reduce the excess moisture.
The day before, place dried chickpeas in bowl, cover with 4 cups (1 L) cold tap water and let soak for 24 hours. The chickpeas will triple in size and be ready to purée.
Heat camelina oil in sauté pan on high heat. Add mushrooms and onion; cook until golden brown and caramelized. Add garlic and cook an additional 2 minutes until garlic is brown. Remove from heat and set aside to cool.
Bring 4 cups (1 L) water to a boil, add lentils and cook until tender, approximately 15 minutes. Strain lentils.
Put lentils, chickpeas, lemon juice, mustard, cumin, and chili powder into blender or food processor. Purée ingredients to a thick and smooth consistency.
Transfer chickpea and lentil purée into bowl. Chop cooled mushroom, onion, and garlic mixture into fine pieces. Fold mushroom mixture into purée along with green onion and egg. Season with salt and pepper to taste. Use your hands to ensure all ingredients are thoroughly combined.
Preheat oven to 350 F (180 C).
Wet your hands to avoid burgers from sticking, and roll mixture into small bite-size sliders or regular sized burgers. Place on cookie sheet lined with parchment paper. Bake in oven for approximately 18 to 20 minutes, flipping halfway through.
If you’re making larger patties, increase cooking time as needed. The texture of this patty, when cooked, is similar to a falafel.
Rinse and dry collard greens. Remove stems and use leaves as a wrap in place of a bun for burgers. Assemble a few patties onto leaves and top with dill mayo (see below) and toppings of your choice. Roll up tightly and enjoy.
Place egg, mustard, and Worcestershire sauce in blender. Blend until well combined. While blending, slowly pour in camelina oil. Ensure a slow, thin pour stream to allow emulsification. You will notice the mixture thicken as more oil is added. Once all oil has been added, continue to blend, and add pickle juice.
Place mayonnaise mixture into bowl and fold in chopped dill. Season with salt and pepper.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.