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.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.