Garden Lentil Burgers

Who needs meat when the lentil burgers taste this good?!

I’m sitting out of the GNOWFGLINS e-course this week, as they’re covering chicken and I’m now 3 weeks into eating vegetarian, but I still did some cooking in the traditional vein. I made a recipe from the GNOWFGLINS web site – garden lentil patties – which I made into garden lentil burgers! They turned out incredibly flavorful and filling. This recipe is definitely a keeper!

First, I soaked dried lentils overnight with some raw apple cider vinegar. (This helps to neutralize the phytic acid in them and improves the absorption of the lentils’ nutrients). I’m new to lentils – to my knowledge, I’ve never had them before, so I had no idea what to expect.

lentils soakingThen I drained and rinsed the lentils and put them on the stove with some fresh water to simmer. While they simmered, I prepped the veggies: carrots, celery, red pepper, and… dang it, I forgot the onion. Oh well. It made for a very colorful bowl of yum, though!

prepped veggiesOnce the lentils were done, I added the rest of the ingredients – some oats, some Italian seasoning, salt and pepper, tomato paste, extra virgin olive oil – and mixed it all up. My hands were way too messy to get any pictures!

I tried my best to mash the mix into patties, but I wasn’t having very good luck. Most of my patties fell apart on the baking sheet. I guess I’m not a very strong patty-maker. Maybe a little more oats would have helped hold them together? I’m not sure. Here’s what they looked like after their first half of time in the oven:

Lentil burgers cookingI then flipped them over, and only a few survived the flip. I had mostly lentil crumbles instead of lentil patties! A couple did stick together pretty well. Not sure what my magic trick was on those ones!

The recipe made 13 patties – I probably should have cut it in half, since I’m only feeding moi. I put one of the better-looking patties on an organic whole wheat bun (Rudi’s ftw!) and added a little veganaise and onion seasoning on top (since I forgot the onions). Served it with some organic spring greens with a little organic caesar dressing, and voila: dinner!

lentil burgersThey may not look pretty, but this burger was delicious! It will definitely make it into regular rotation in my kitchen.

Each patty has about 200 calories (assuming you get 13 out of your recipe, like I did), 6g fat, 29g carbs (8g fiber), 9g protein, and a boatload of vitamins – 45% of your daily Vitamin A, 32% Vitamin C, and 15% of your Iron, amongst others. Yum!

Sugar & Spice Muffins

I’ve discovered the most perfect muffins ever, thanks to GNOWFGLINS! I mentioned last night that I was soaking some whole wheat flour in preparation of baking these bad boys. This morning, while munching on the first half of breakfast (a bowl of Ezekiel raisin cereal), I baked up these muffins. I could not wait until they cooled – they smelled so good!

Sugar and Spice Soaked MuffinsThey tasted as good as they smelled! (You can see one muffin missing in the photo above…. it’s in my tummy!) The perfect muffin. Whole wheat goodness, soaked for optimal mineral and nutrient absorption, and ridiculously tasty – the perfect combination of sugar and spice (and everything nice).

You can find the recipe here: GNOWFGLINS Basic Soaked Muffins

I used the spices suggested by Wardeh in the recipe (cinnamon, ginger, and nutmeg) and added raisins. I soaked whole wheat flour with organic raw apple cider vinegar overnight (about 12 hours). The only modification I made to the recipe was to use half of the recommended amount of coconut oil (as I’m watching my calories!). I think next time I will cut back a little on the sugar – these muffins are definitely sweet! Still, I’m going to call these the perfect muffins, because my goodness, they’re good!

I’ll be freezing half of the batch in ziplock bags, as it’ll take me a while to get through 12 muffins.

With the oil reduced to half, here’s the approximate nutrition info (per muffin):

182 calories, 6g fat (1g saturated), 26g carbs (3g fiber, 10g sugars), 5g protein, 3% Vitamin A, 9% Calcium, 6% Iron.

Getting Ready for Muffin Goodness

We’re in Lesson 3 of the GNOWFGLINS e-course on preparing healthy, traditional foods. I got home from class a little early tonight, and decided to soak some whole wheat flour in preparation of making muffins tomorrow. w00t!

The recipe in Lesson 3 makes a dozen basic muffins, to which I plan to add raisins. I haven’t had muffins in quite a while. It’ll be nice to have a healthy option (though a dozen will last me an eternity! I’ll have to freeze some). I’m also a fan of meals I can eat on the road.

Can’t wait!!