Tag Archives | shitakes

Mushroom Lentil Burgers

Mushroom Lentil Burger

I think it is time for a new burger recipe. I have to be honest, these days I make burgers when I don’t feel like eating salad or raw veggies, to force myself to eat some greens. I wrap them in not one but two collard greens, fill them with more veggies, sauerkraut and some Eggplant Mayo, and the greens practically eat themselves.

Mushroom Lentil Burger

Not that this needs to be your reason to make these burgers, you can also just feel like a good burger, because these really are. I’ve been making a version of these for years, and it all started when I was cooking for a client who didn’t like veggies, really loved meat (a lot) but wanted to eat vegan.

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Mushroom & Lentil Soup with Lemony Massaged Kale

Mushroom & Lentil Soup with Lemony Massaged Kale

You know it’s winter in Vancouver when you can’t find your raincoat or umbrella because they’re hanging in the shower, still not quite dry from the last time you used them. It’s the time of year that warm, hearty food is really appealing, the kind that lights a tiny furnace inside you. The kind that used to make you salivate as the smell drifted upstairs while you were (pretending to) do your homework. Enter this awesome soup.

Mushroom & Lentil Soup with Lemony Massaged Kale

My sister ordered a bowl of soup like this in a restaurant while I was visiting her in Amsterdam (PS –the Dutch do soup really well, I think it might be the antidote to their chilly, all-weather bike riding). It was simply called ‘lentil soup’ on the menu (at least the English version) but she gave me a taste and it was so rich and flavourful, but most interestingly, there was a nutty pop happening that totally worked. It came from toasted pine nuts –not as an expensive, toasty garnish, but stirred right into the soup.

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Traditional Hummus with Toppings

Hummus topped with Roast Peppers, Shallots, Basil & Olives

I rarely make plain, classic, delicious hummus. I am easily excited and wind up putting extra veggies, herbs and spices into it, making it more interesting and more powerful in the health department (case in point).

Hummus Topped with Roast Peppers, Shallots, Basil and Olives

So much so that now, when I am at a party or somewhere where there is classic hummus served, I get mildly obsessive about the delicious simplicity of it. I then promise myself that I will only make it that way from now on.

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Stuffed Grapevine Leaves

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This tail-end of the summer business really appeals to me. It’s this in-between summer and fall time when we seem to get the best of both worlds. Sweaters with shorts, jeans with t-shirts, less squinting while on the computer, fewer terrible runs, going to bed at 10pm without feeling nerdy (because it’s actually dark outside), I love it all. Equally great, the subtle shifts in food; soup is back, the tomatoes are still here, apples are crisp and juicy, warm breakfasts, and it’s no longer a sweat-based decision whether or not to turn your oven on.

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Cozying right into ‘pre-fall’, my oven is back in action and I’m making one of my favourite things. Just like this special time of year, this dish reminds me of my Mom, and embraces both really good tomatoes and the (slightly) cooler weather.

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