Awesome Lentil Burgers

Also Directly out of Vegetarian Times: http://www.vegetariantimes.com/recipe/jack-burgers/

Makes 10 patties

30 minutes or fewer

·       1 15-oz. can Eden Foods lentils with onion & bay leaf, rinsed and drained (or just lentils cooked w. a bay leaf)

·       ½ large onion, finely chopped (1 cup)

·       2 medium carrots, shredded (1 cup)

·       ¾ cup prepared marinara sauce

·       ¾ cup walnuts, finely chopped (I used almond powder)

·       ¾ cup Bob’s Red Mill gluten-free pancake mix (I used flour instead)

·       1 Tbs. Bob’s Red Mill nutritional yeast

1. Combine all ingredients in large bowl.

2. Spray large skillet with cooking spray, and heat over medium heat. Scoop batter by 1/3 cupfuls onto hot skillet, and cook 3 to 4 minutes, or until bottoms of patties have browned. Flip, cover pan, and cook 5 to 7 minutes more, or until browned on both sides and vegetables have softened.

September 2012 p.69

Chickpea Tagine with Cinnamon, Cumin, and Carrots

This is straight out of Vegetarian Times, Oct. 2008

Serves 4

30 minutes or fewer

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.

• 2 Tbs. olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced (1 Tbs.)
• 2 14.5-oz. cans chickpeas, rinsed and drained
• 3 medium carrots, peeled and sliced into thin rounds
• ¼ cup dried currants
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• ¼ tsp. cayenne pepper
• 2 tsp. honey
• ½ cup plain Greek-style yogurt
• 3 Tbs. finely chopped parsley

1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

2. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.