Meatless Monday: Apple-Dijon-Lentil Burger (GF)

apledijonApple-Dijon-Lentil Burgers (GF)

the ingredients:

  • 1/2 cup uncooked green lentils
  • 2 teaspoons coconut oil
  • 2 heaping cups finely chopped cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cup finely chopped spinach leaves
  • 1/3 cup green apple, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 2 tablespoon dijon mustard
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup flaxseed meal
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fried eggs, grilled onions, lettuce and sliced onion to garnish

 

the method:

  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
  2. In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
  3. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
  4. Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
  5. Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.

Sweet Potato Fries (GF)(V)

the ingredients:

  • 3 sweet potatoes, cut in half and then lengthwise to make sticks
  • 2 tablespoons coconut oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 heaping teaspoon of sea salt
  • 1 teaspoon dried thyme

the method:

  1. Preheat oven to 425F.
  2. Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
  3. Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
  4. Once out of the oven, season with salt and a sprinkle of herbs – if you used them.

Mustard Crusted Tofu

I do enjoy a lazy Sunday- make that lazy weekend. It’s true, this morning’s alarm clock brutally awoke me from a weekend of sheer nothing-ness only to catapult me back to the typical 9 to 5 (I actually work 8 to 5, but let’s not be that specific) lifestyle. Now on to the fun stuff: the food.

Nick was in Tucson all weekend visiting some friends and playing golf – so I had the weekend all to myself. I spent the weekend lunching with the family (I’ll be posting about my favorite veggie burger later this week), going to the gym like an all-star and finally – cooking! Well to be honest, the only time I went all out in the kitchen was after Nick got back. What can I say?  I rule at being a girlfriend.

I had been waiting to try this Mustard Crusted Tofu recipe for quite some time – something about the crunch and that lovely Dijon flavor just sounded fabulous. I had also stumbled upon the same exact recipe for salmon, so I figured it was worth a shot for the two of us. Nick loves salmon… which makes sense since he is a hungry bear boyfriend.

Any who, whether you make the tofu or the salmon, it’s a very simple and versatile dish – I don’t think there is side dish out there that would pair with this nicely. I just made my usual sautéed greens and some Lemon-Herb Rice (check back later in the week for this recipe). Bon appetit!

Mustard Crusted Tofu:

The Ingredients:

  • 1 14-ounce package extra firm tofu
  • 5 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  •  panko bread crumbs
  • 4 tablespoons bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

The Method:

  1. Wrap the block of tofu in a clean towel, place the tofu in a colander and place the colander in the sink. Place a plate, heavy can or other weight over the towel-covered tofu and leave the weight to press the tofu for 30 minutes. Refer to my Tofu tutorial if needed.
  2. Remove the tofu from the towel. Cut the tofu crosswise into 4 slices and then cut each slice diagonally so you have 8 triangles. Set aside.
  3. Put the broiler on. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
  4. Place the Dijon mustard, balsamic vinegar and honey into a food processor. Process until smooth. Pour the Dijon mixture into a shallow plate or baking dish.
  5. Place the bread crumbs, panko, salt and pepper together on a separate plate.
  6. Dip each pressed tofu slice (or salmon) into the mustard mixture, coating well on both sides. Then place the tofu in the bread crumbs, taking care to make sure the tofu is well coated. Place on the baking sheet.
  7. Bake for 10 minutes per side, or until the tofu is crispy and golden on both sides.*

*It just so happened that the salmon and the tofu needed to cook for the same amount of time. Gotta love that!

Mustard Roasted Potatoes

This is my take on Joy the Baker’s Mustard Roasted Potatoes. I almost followed the recipe exactly, except my grocer didn’t have any whole-grain dijon AND I’m an idiot and forgot to pick up parsley at the store. Palm to forehead. Anywho, this is a great side-dish for ANY entree and it gives you your carb fix for the day. And since I’m dating a meat-and-potatoes kind of a guy, I knew that this side-dish would be a hit. I think it’s also worth pointing out that this would be a great potato dish for family get-togethers, holidays, etc. Recipe below.

As always, enjoy.

Ingredients:

3 pounds new potatoes
1/2 cup dijon mustard
3 tablespoons olive oil
2 tablespoons Earth Balance, melted (any butter here will do, vegan or not)
2 cloves garlic, minced
3 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
ground black pepper to taste
1/2 medium yellow onion, sliced
Thyme to taste

Instructions:

  1. Place a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set baking sheets aside.
  2. Clean and dice new potatoes. Try to slice them so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
  3. In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
  4. Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley, and serve warm. They’re yummy.