Tag Archives | portobellas

Mushroom Lentil Burgers

Published on in Freeze-able, Grains, Legumes, Main course, Nightshade-free, Seeds By |
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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.

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

Published on in Freeze-able, Greens, Legumes, Main course, Nightshade-free, Nuts, Soup By |
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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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