It is decision time. I have been sitting on the fence for way to long and have a numb bum trying to decide if I should write another recipe column or not! Do I have the time and interest? Food and recipes are still a passion of mine but I need to take a different path.
Things have changed for us. We are aging (heavens, getting old), I’m cooking for two with more vegetarian meals (hard not to cook for 20) and food items have become more expensive. I still believe in cooking with real food that nourishes our soul and keeps us healthy. It is more expensive, but look at what we spend money on.
I still firmly believe that if I can change the way a person cooks, one meal at a time, using healthy ingredients so they and their family are healthier—that is my contribution.
Writing a food recipe column weekly (which I have done for almost 20 years) takes a lot of time and energy. My plan is to continue writing my food recipe column but more on an inspirational basis so that when I send a column in it will be because I have seen, tasted or heard about a recipe that inspires me and then it will inspire you to try something different and healthy.
So, please follow along with this recipe. You will not be seeing me every week but when you see one of my recipes my hope is that it will inspire you as much as it has me!
Try the following recipe. I have noticed that we are consuming less meat and trying more vegetarian meals. They are healthy, tasty and a lot less expensive.
Red Lentil Burgers
This recipe originally started out as falafels but I changed it the second time by forming them into burgers because it was much quicker. The choice is all yours. I added extras that weren’t asked for and upped the spices. I find when you cook vegetarian you really need to use the spices that are called for. Double the recipe so you will have extra to freeze for lunches or a quick out the door breakfast.
1 cup uncooked red lentils covered in water, soaked overnight, drained and then rinsed
1 medium onion chopped
4 garlic cloves chopped
*I will sauté the onions and garlic firstbefore adding them to the lentils because it gives the mixture a much richer flavour
1/4 – 1/2 cup hemp seeds
1/2 cup sunflower or pumpkin seeds
(optional)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper *optional
Zest from 1 whole lemon
1 tsp sea salt
1/4 tsp baking powder
1 cup fresh chopped cilantro
1 cup chopped fresh parsley *optional
1/4 cup finely ground oats or 1/4 cup panko bread crumbs or 3 Tbsp chickpea flour
Olive oil
Preheat the oven to 350°F.
In a food processor place the soaked lentils, onion, garlic, hemp seeds, cumin, coriander, cayenne, lemon zest, salt, baking powder, cilantro and parsley. Pulse until well combined but watch you don’t want it pureed. Transfer to a bowl and stir in the oats.
Use a 2 Tbsp to form the falafel into 18 balls. Place the balls on a parchment lined cookie sheet and gently press and reform into thick patties. Drizzle or brush lightly with olive oil and bake for 10 minutes. Flip, drizzle a bit more olive oil on top and bake for another 10 minutes.
**The second time I formed them into a 6oz burger and cooked them in the frying pan using quite a bit of olive oil. Make sure the bottom of the burger is golden brown before flipping them carefully. They will have a lovely crispy crust and will hold their shape.
Leftovers freeze well and can be refrigerated up to 4 days.
Coffee Cake
Sugar in our household is a novelty which I am constantly being reminded of by John. I remember my Dad (many years ago) way ahead of his time calling it “white death.” I wish I could tell him now “right on Dad!” This cake, I will warn you is not sweet. The recipe called for fresh cranberries and I switched to apples because they are definitely sweeter. I am glad I did!
1 cup plain Greek yogurt
1/4 cup honey
1/4 cup butter, melted
2 large eggs slightly beaten
2 tsp vanilla extract
2 Tbsp lemon juice
Zest of 1 lemon
1 1/2 cups all-purpose flour (I used gluten free oat flour)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups fresh cranberries (I substituted with peeled and diced apples)
1/2 sliced almonds or pumpkin seeds or
your choicePreheat oven to 350°F
Prepare a 9 or 10-inch springform pan with parchment paper
Mix the first six wet ingredients in a bowl. Set aside.
Mix the next five dry ingredients in large bowl.
Add the wet ingredients to the dry and just mix.
Add the apples or cranberries and incorporate or just sprinkle the apples or cranberries on the batter in the pan.
Pour the batter into the prepared pan. Sprinkle with almonds or seeds if using.
Bake for 26-28 minutes until set and golden brown. Stick a knife or cake tester in the centre. It should come out dry if it is completely cooked.
Remove from the oven and let cool.
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