Ultimate Veggie Burger
One 15-ounce can brown lentils, rinsed + drained
8 ounces baby bella mushrooms, sliced
1½ cups cooked brown rice
½ cup walnuts halves + pieces
¼ cup all-purpose flour
2 tablespoons BBQ sauce
1 large egg
1¼ teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon finely chopped fresh rosemary leaves
¼ teaspoon smoked paprika
1 tablespoon olive oil
1. Preheat the oven to 400°F. Spread the lentils and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the lentils are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.
2. Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the lentils are very dry—15 minutes.
3. While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the lentils, mushrooms, and rice have finished roasting, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, BBQ sauce, egg, salt, garlic powder, rosemary, and paprika and pulse just until all ingredients are combined.
4. Next, form the mixture into four even patties by hand, each about 3 to 4 inches in diameter and ¾-inches thick (each patty should use about ½ cup of the mixture). Then heat the oil in a large skillet over medium-high heat. Add the patties and cook them until they are well-browned and crisp—about 3 to 4 minutes per side.
Makes 6 patties.
Turnip No-Potato Salad
5 small to medium turnips (about 1½ pounds), cut into ¾-inch cubes (about 5 cups)
1½ tablespoons balsamic vinegar
1 tablespoon olive oil
1½ teaspoon kosher salt
½ teaspoon ground black pepper
2 slices thick-cut bacon
¼ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon pickle juice
1 teaspoon whole-grain mustard
½ teaspoon paprika, more for a garnish
2 stalks celery, thinly sliced into half-moons (about ¾ cup)
3 scallions, thinly sliced (about ¼ cup), more for a garnish
1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the turnips with the balsamic vinegar, oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Bake the turnips until they are tender and lightly colored—20-25 minutes.
2. While the turnips bake, heat a large skillet over medium heat. Add the bacon and cook it until it is crispy—6-7 minutes. Transfer the bacon to a paper towel to drain, then coarsely chop it and set it aside.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, mustard, and paprika. Add the turnips, celery, scallions, and three-quarters of the bacon. Toss this mixture to combine, and season it with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Garnish the salad with the remaining bacon, along with more scallions and paprika.
Makes 3 cups of salad, serves 4
Banana Pina Colada Ice Cream
2 cups sliced frozen bananas (about 3 small bananas)
1 cup frozen pineapple chunks
½ cup coconut milk
Diced pineapple, for a garnish
2 maraschino cherries, for a garnish
1. Place the bananas, frozen pineapple, and coconut milk in a blender and blend the mixture on low speed until it is pureed and smooth—about 2 minutes. If it isn’t blending easily, use a spoon to stir and push the mixture to the bottom of the blender, or try adding a touch more coconut milk.
2. Serve the ice cream immediately with diced pineapple and a cherry. Or if you prefer, you can re-freeze it for later; if you do this, you will need to allow it to thaw a little before eating.
Makes 2 cups; serves 2