Curried Potato-Red Lentil Burger – OF & GF


Curry Red Lentil Burger - 6
This is a Red-Lentil version of my Curried Potato Lentil Burgers. As with the others, this little burger-patty is crisp on the outside and delightfully moist on the inside. Full of nutrient-rich lentils and soothingly smooth potatoes, this is one little burger that needs no bun. Lightly spiced with curry, cumin and coriander for a hint of the east, and “burgery” enough to think of the west.  

The texture is unique for a burger since it has a significant volume of flour in it. This is a recipe founded on error. I was cooking for my clients T and John and used the red lentils instead of the brown. It was so moist that I had to keep adding flour to it. They liked them so much, that I had to go back and recreate my “error”, only to develop a new recipe.

Apricot Purée Nutty Granola

Apricot Granola - 4

Crispy AND chewy, as are many raw (dehydrated) foods, this is a wholesome breakfast cereal with Blueberry Pizazz. Cracked almonds and pepitas offer a substantial heft to the bite while the blueberry adds a zip of sweetness alongside the apricot puree.

Sloppy Leo Stuffed Avocado

Sloppy Leo Stuffed Avocado - 1Take the crazy easy recipe for my Sloppy Leo (a compassionate take on the original Sloppy Joe) stuff it into an avocado shell, top with sliced grape tomatoes and you have a fun-scooping, easy-eating delight. Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Paired with rich avocado and cooling grape tomatos makes a sure winner for you and your dinner comrades.

Sloppy Leo

Talk about comfort food. This crazy easy recipe is crazy delicous and is really not that sloppy after all. A compassionate take on the original Sloppy Joe, Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Locally produced, all plant-based and scrumscios…could you possibly ask for more?

Slightly Smokey Refried Beans

Refried Beans - 1A quick and easy alternative to those refrieds that come in a can! Highlighting the flavor of the bean with a hint of smoke and chili flavors, these beans can be piled on a bed of rice, stuffed in a burrito or simply eaten out of the can – I mean skillet.

Seared Smokey Black-Peppered Green Beans

Green Beans, Seared - 2Crisp yet tender. Toasted sesame oil and fresh lemon juice bring this dish to life. A must-try delicacy! Using a cast iron skillet is key to this recipe.

Poached Pears Drenched in Raspberry Sauce

Pear - in Raspberry SauceA melt-in-your-mouth delight that can warm or cool you! Depending on the season, you can eat this dish chilled or warmed. It’s just about guaranteed to satisfy that craving for a bit of healthy sweet. A nutritious desert that also proves to be a hearty snack – what more could you ask for?

Baked Stew in Kabocha Squash Shell

Stuffed Kabocha Squash  - 1A beautifully rugged dish made of a rich, chunky fall stew baked right in a rich and delicious Kabocha squash. Traditional Italian spices merge with a hint of molasses and coco to make for a warm and yummy delight on a cool fall night.

Chocolate Chip Cookie Ice Cream Sandwich

Choc Chip Cookie Ice Cream Sandwich - Mira's A chocolate chip cookie and vanilla ice cream sandwich lovers delight! Veganized Toll House cookies embrace a scoop of  vanilla  dairy-free ice cream for a new twist on a throw-back treat. The crunch of the cookie and the smoothness of the ice cream set you up for a little slice of heaven.

Lulu’s Lively Vegan Burgers

My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.