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.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.