House Calls

SUM 2017

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

Issue link: http://housecallsmagazine.rsfh.com/i/847366

Contents of this Issue

Navigation

Page 47 of 54

A Plant-Based Palate R E C I P E S B Y H E A T H E R G A R V I N P H O T O G R A P H S B Y H É L È N E D U J A R D I N P R O P S T Y L I N G B Y A N G E L A H A L L h o u s e c a l l s { summer 2017 } 43 specials board Nutrition Facts (per patty): 210 calories, 9g total fat, 1g saturated fat, 46mg cholesterol, 200mg sodium, 26g carbohydrates, 10g fiber, 3g sugar, 13g protein Mushroom-Lentil Burgers (Makes 4) 2 Tbsp. safflower or vegetable oil, divided 2 cups finely chopped cremini mushrooms 3/4 cup finely chopped yellow onion 1/4 tsp. dried dill 1/4 tsp. garlic powder 1/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper 1 (15-oz.) can low-sodium black lentils, drained 1 egg 1/4 cup flour Vegan bread of choice (such as Ezekiel), scallions, kale sprouts, vegan mayonnaise mixed with crushed garlic and pepper (all optional, for serving) Heat one and a half tablespoons of oil in a large pan over medium-high heat. Add mushrooms and next five ingredients (through pepper). Cook until soft, stirring occasionally, for about five minutes. Transfer mushrooms to a medium-sized bowl; wipe the pan clean and set aside. Add lentils and egg to mushrooms, stirring until well combined. Fold in flour. Form mixture into four evenly divided patties. Heat remaining oil in the skillet over medium-high heat. Drop each burger into pan and cook, for about three minutes per side, until browned and cooked through. 4 Serve immediately on vegan bread and with desired toppings. Think of vegetable-forward fare as bland or boring? These flavor-filled vegetarian and vegan dishes are anything but (plus they're perfect for summer!) CHEF'S NOTE: Want to make the burger vegan? In lieu of the egg, mix 1 Tbsp. ground flaxseed with 3 Tbsp. water and chill for 15 minutes—the result will be a jellylike binder.

Articles in this issue

Archives of this issue

view archives of House Calls - SUM 2017