Delicious Lentil Burgers!

These burgers deserve an exclamation mark!!! Wowzers! I was seriously skeptical before I tried them and have been putting off trying the recipe for weeks but boy, I did not know what I was missing! These were fabulous! They definitely beat out my previous bean burger recipe and are maybe tied with my tofu burger recipe.

I love making stuff that I can freeze and veggie burgers always freeze well. It makes me feel like I am really getting the most of my time – cooking once but getting multiple meals! I LOVE optimizing! High-five to me!

Makes 5-6 burgers

Ingredients

1/2 cups dried green mung lentils
3 inch piece kombu*
3 cups water
1 cup onion, chopped
1 cup carrot, grated
1 cup breadcrumbs (gluten-free)
2 tbsp of ground chia combined with 6 tbsp water
1 teaspoon garlic salt
1/2 teaspoon oregano
1/2 teaspoon salt
1 teaspoon chili powder, more depending on your tastes
1 tbsp olive oil

Directions

1. Wash and soak lentils overnight
2. Preheat oven to 350
3. Combine the chia and water in cup and let sit for about 15 minutes
4. Wash and drain lentils, add water and kombu, and bring to a boil in a large pot or pressure cooker
5. When it starts to whistle (if using pressure cooker) or boil, lower heat, cover, and cook 10 minutes (if using pressure cooker) or more until lentils are ALMOST cooked
6. Add onions and carrots and cook for another 10 minutes or until the lentils are very tender
7. Remove from heat and cool slightly
8. Stir in bread crumbs, flax-water mixture, garlic salt, oregano, chilli powder and salt.
9. Grease a baking tray with the olive oil
10. Make burgers with hand using 1/2 measuring cup per burger and place on baking tray
11. Bake for 30 minutes (or until they start to brown), turning burgers over once
12. Top each burger with your fave toppings (guacamole is always my favourite), some happygut buns and a side of greens!

Enjoy!

*I just discovered kombu! It’s awesome – I add it to my dried lentils and beans when I cook them to make it easier to digest. It works fo real, I get minimal to no bloating and farts! 🙂


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Red Bean & Spinach Curry

I have made spinach curry, or saag, a number of times but decided to try a new recipe. Red beans and spinach is an awesome combo! I LOVE spicy savoury dishes and this one definitely fit that criteria! It was also pretty easy, no prep except for cutting the onions and cooking the kidney beans.

Try it for yourself and see 🙂

Serves 2-3 people

Ingredients

1 cup dried kidney beans
1 lb baby spinach, chopped
2 tablespoons grapeseed oil
1 teaspoon cumin
1 teaspoon chopped garlic
1 teaspoon grated ginger
2 green chilis or to taste chopped small
1 medium onion, chopped
2 heaping teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder or to taste
lemon juice of one lemon
salt to taste

Directions

1. Wash and soak kidney beans overnight
2. Place kidney beans in pot with 4 cups of water, bring to boil and then simmer for about 40 minutes (or 20 minutes if you are using a pressure cooker) or until cooked
3. Set kidney beans aside
4. Use a skillet or pot and heat oil on medium-high heat
5. Add onions and cook until transparent, add ginger and garlic and fry for a minute or so
6. Add spinach and saute
7. When the spinach starts to wilt, add all the spices, green chilis, salt and lemon juice(add a little water if needed)
8. Next, mix in the kidney beans and simmer for about 10 minutes, adding water if needed
9. Adjust spices to taste

Adapted from ABCD of Cooking

Enjoy!

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Terrific Tandoori Tofu!

This was super tasty! I haven’t had tandoori chicken in years and I was craving the flavour in my mouth. This definitely hit the spot. Irfan couldn’t put it down and was eating the sauce with rice cakes!

Serves: 2-4

Prep time: 15 mins
Bake time: 20 mins

Ingredients

6 teaspoons paprika
1 teaspoon salt, divided
1.5 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon ground turmeric
6-9 tablespoons extra-virgin olive oil (depends on how saucy you want it!)
1 tablespoon minced garlic
1 tablespoon lemon juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup yogurt (you choose: soy, milk, goat – I used goat, it was good!)
3 green onions chopped
chopped cilantro for garnish

Directions

1. Drain tofu (I usually place the tofu on a plate with another plate overtop, and then put something heavy on the top plate, like books. I leave it there for an hour or so, then I  drain the water from the tofu)
2. Preheat oven to broil.
3. Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl.
4. Heat oil in a small skillet over medium heat. Add garlic, lemon juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
5. Slice each tofu block crosswise into 6 slices.
6. Use about 3 tablespoons (or more if you need to) of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
7. Oil a baking tray, and place tofu onto tray (you can also grill the tofu instead of using the oven)
8. Broil for 20 minutes or so or until the tofu edges just start to brown (if using a grill, just grill for 2-3 minutes per side). I broiled it for about 30 minutes and it was a really chewy “meaty” texture. If you don’t like it so chewy, reduce the time.
9. Combine “yogurt” and green onions with the reserved spiced oil in a small bowl. Adjust spices to taste. Serve the broiled/grilled tofu with the yogurt sauce, garnished with cilantro if desired. Serve with your fave grain and green.

I forgot to take a picture of the sauce, but it is sooo delicious!

Enjoy!

 

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BBQ Tofu

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Item one for Irfan’s epic birthday meal! The prep for this is pretty intense, I’m not going to lie (freezing tofu overnight, baking it, frying it and then baking it again) and can be traumatic. BUT, if texture is important to you don’t skimp out on the steps. Irfan is all about texture and these were the “meatiest” tasting tofu we have had yet!

I really wanted to make my own bbq sauce but I had ran out of time in the end. Please do let me know if you have an awesome vegan bbq sauce recipe to share! Next time I plan to make the WHOLE thing from scratch 😉

Ingredients

1 (16 ounce) package extra firm tofu
olive oil
1 tablespoon barbeque sauce
1 cup gluten-free flour or gluten-free breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1 cup barbeque sauce

Directions

1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
2. Heat oven to 375 degrees. Spray baking sheet with oil and bake tofu for 15 minutes.
3. Heat 1 tbsp of olive oil in a large skillet over medium heat. In a small bowl, mix another 1/4 cup of olive oil together with 1 tablespoon of barbeque sauce. Combine the flour or breadcrumbs, salt, and pepper (plus any other seasoning you fancy!) in a separate bowl.
4. Remove tofu from oven when done and dip the tofu slices into the olive, then into the flour or breadcrumb mixture, shaking off excess flour/breadcrumbs. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
5. Preheat the oven’s broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
6. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Enjoy!

Adapted from All Recipes

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Adzuki Buckwheat Burgers

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I love food that I can freeze! I usually make tons of veggie burgers, throw them in the freezer and then eat them for a long time. These freeze really well!

Servings: 6 (large)-8 (small) burgers

Ingredients

2.5 cups adzuki beans (cooked)
2 cups cooked buckwheat (this is 1/2 cup uncooked)
3 tablespoons ground chia
9 tablespoons water
2 cloves garlic
1 medium onion
1/4 cup psyllium husk
1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons oregano
1 teaspoon coriander
1 teaspoon curry powder
1 tablespoon braggs
1 tablespoon lemon juice
salt, to taste
grapeseed oil, for frying

Directions

1. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
2. Chop onion and garlic into tiny bits or use a food processor.
3. In a big bowl, mix together buckwheat, beans, chia mixture, psyllium, onion, garlic and spices
4. Take about half of that mixture and add to the food processor and process just until pretty soft
5. Combine the processed half with the rest of the mixture in the bowl and then form patties
6.  On a lightly oiled skillet, cook patties over medium heat for 4-5 minutes each side

Serve with your choice of bread, grain, greens or whatever else you fancy!

Adapted from The Simple Lens

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Crispy Chickpea Patties

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These were pretty delicious my friends. I try not to eat too many chickpeas as they don’t always agree with me but I can’t help myself sometimes! These patties burst with flavour and have such a nice crunch!

Ingredients 

1 cup dried chickpeas, washed and soaked overnight
1.5 cups brown rice, washed and soaked overnight
3-4 green onions, sliced finely
Âź cup fresh cilantro, finely chopped
2 cloves garlic, minced
3 tbsp grated fresh ginger
3 tbsp lemon juice
2 tsp curry powder
2 tsp cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp red chili flakes
1 tsp sea salt
2 tbsp ground chia
6 tbsp water
1 tbsp chickpea flour
Grapeseed oil for frying

Directions

1. Cook chickpeas and set aside
2. Cook brown rice and set aside
3. Combine 2 tbsp chia with the 6 tbsp water, set aside and let sit for about 10 mins
4. In a food processor combine 1 cup of the brown rice and ž of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
5. Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients (including the chia and water mix). Mix well to combine.
6. Heat a skillet over medium high heat. Add oil.
7. Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.

Adapted from The Gluten Free Vegan

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Dairy-Free Egg Salad

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We went camping a few weeks ago in Algonquin Park, ON which was fabulous. Omigodness, I don’t know why we didn’t go sooner. Living in Alberta for 3 weeks I thought anyplace in Ontario would have nothing on the Rockies. Although it is hard to compare anything to Wester Canada, northern Ontario definitely did not disappoint 🙂 If you have never been to the Muskoka/Algonquin region, you need to go there my friends.

What the H does this have to do with dairy-free egg salad Kiran?! Okay, sorry! Getting back on track now – so we went camping and needed quick happy gut meals. We brought some eggs (which I rarely eat but still do once in a while) and guacamole stuff (I can’t leave home without my avos!). I combined the two and whaa-baaam! super tasty dairy-free egg salad. Don’t believe me? Ask the dishes (this one is for you Jemila 😉 – me and Jem went to go see Beauty and the Beast, if you have ever seen the movie you will understand 🙂 okay getting off track AGAIN)!

I’m going to stop now :S

Here is the recipe!

Serves 2

Ingredients:

4 organic/free-range eggs
2-3 ripe avocados
2 cloves garlic
1 tsp paprika
1/2 tsp chilli flakes
1/4 cup green or red onion, chopped
2-3 tbsp fresh lemon juice
salt & pepper to taste
optional: 1/2 stalk of celery chopped for a crunch

Directions:

1. Hard boil the eggs
2. Combine of the ingredients (this is basically my guacamole recipe, a few people have asked for it, so here it is!)
3. Mash eggs into avocado mixture (or guacamole) and mix well.
4. Adjust spices to taste

Enjoy!

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Carrot Soup

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I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 🙁

I need a better routine, shucks!

In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!

Serves 4-6

Ingredients

1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste

Directions

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.

3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.

4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.

Courtesy of Chatelaine 

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Egg Fried Rice

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I’m currently on a six week cleanse and part of it is to alternate grains on 3 day rotations. Seeing as I like to eat mostly vegan and Irfan is a vegetarian, we eat a lot of rice with beans which can get kind of boring. We don’t eat too many eggs but we do once in a while to spice up our lives 🙂

I whipped up this egg fried rice in a jiffy and it was delicious!

Serves 4-6 people

Ingredients

4 cups brown rice
6 organic/free range eggs
1 tbsp sesame oil
2 tsp turmeric
2 tsp coriander powder
2 tsp cumin
2 tsp salt
1/2 tsp chilli powder
1 chilli pepper, cut length wise, seeds removed
1-2 tbsp Braggs Amino Liquids
1 bunch green onions
your choice of veggies (I used green beans, carrots, celery)

Directions

Wash and soak rice for 8-10 hours (I do this the night before)
Cook rice and set aside
Heat oil over medium heat, add all spices, Braggs, chilli pepper, and veggies
Let cook for 7-10 minutes or until veggies are tender
Meanwhile scramble eggs
Add rice and eggs to veggie mixture
Adjust spices to taste

Enjoy!

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Saag (Rapini & Spinach)

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Man, I love saag. I’m a sucker for spicy savoury Punjabi curries – this has to be one of my top 5. I made this last week and it was good! Although I did put too much salt when I attempted to “adjust spice to taste.” I will definitely be more conservative next time 😛

Saag Ingredients

2 bunches of rapini, chopped (frozen will do)
1 bunch of spinach, chopped (frozen will do)
1.5 tsp turmeric
1.5 tsp salt
1/2 tsp chilli flakes
1-2 green chilli (cut in half if you like spice)
1 tsp minced ginger
1 tsp minced garlic
2 cups water

Tarka Ingredients

1 tsp minced ginger
1 tsp minced garlic
2 tbsp olive oil or ghee

Directions

Place ALL saag ingredients into a saucepan, stir and bring to boil. Lower to low-medium and allow to cook for about 40 minutes (or about 25 minutes if you have a pressure cooker). Check and stir it every 5-10 minutes to make sure it doesn’t burn or dry out (add more water if this is the case, but don’t add too much – you don’t want it to be watery). You can to cook it until it is really soft, solid (not watery or soup-like) and uniformed consistency.

While the saad is cooking, make the tarka. Place your olive oil or ghee in a frying pan over medium heat and add the ginger and garlic just until they start to brown. Add the tarka to the saag when it is cooked and mix well. Adjust spices to taste (don’t make my salt mistake!) I threw in some steamed tofu for protein.

Enjoy with brown rice, buckwheat roti or rice roti.

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