salt, and pepper. Taste and adjust
seasoning. Cook about 10 minutes
more or until mixture looks dry.
Remove from heat; let cool.
- Line a baking sheet with parchment
paper. Using ½ cup per burger, shape
mixture into patties. Place patties on
prepared baking sheet. Refrigerate
patties at least 1 hour or until firm. - Preheat oven to 425°F. Bake patties
20 to 30 minutes or until heated
through and lightly browned. To
serve, place each patty on top of
2 romaine leaves. Top patties with
Parsley-Lemon Hummus.
Chickpea Curry
Stew with Kale
pictured on page 56
25 minutes lMakes 4 cups
This Indian-inspired stew features
a mouthwatering combination of
textures and flavors. Taking time
up front to dice the potatoes will
help them cook more quickly.
1 cup finely chopped onion
1 Yukon gold potato, cut into
½ - inch cubes (1 cup)
1 Tbsp. curry powder
2 tsp. garlic powder
Dash cayenne pepper
2 cups chopped kale, with
stems
(^1) ½ cups cooked chickpeas
1 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
½ of a 15-oz. can diced tomatoes
(¾ cup), undrained
2 Tbsp. finely chopped cilantro
2 Tbsp. lemon juice
½ tsp. sea salt
(^1) ½ cups cooked brown rice,
warmed
- In a large saucepan combine the
first five ingredients (through
cayenne) and ¼ cup water. Cook
over medium 10 minutes, stirring
occasionally. Add kale, chickpeas,
milk, and tomatoes. Cook about
5 minutes more or until thickened,
stirring occasionally. - Stir in cilantro, lemon juice, and
salt. Serve half of the stew over ¾ cup
of the rice. Reserve remaining stew
and rice for next-day lunch.
Shepherd’s Pie
pictured on page 57
1 hour lMakes 8 cups
Fluff y golden mashed potatoes
blanket a bounty of vegetables in
this hearty classic.2 lb. Yukon gold potatoes,
peeled and cut into large
pieces
2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew or rice
Sea salt and freshly ground
black pepper, to taste
1 cup coarsely chopped onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 cup frozen corn
3 cloves garlic, minced(^1) ½ tsp. dried Italian seasoning,
crushed
¼ cup rolled oats
1 Tbsp. white wine vinegar
- Preheat oven to 425°F. Place potato
pieces in a steamer basket in a large
saucepan. Add water to saucepan to
just below basket. Bring to boiling.
Steam, covered, about 20 minutes or
until tender. Transfer potatoes to a
large bowl and mash. Add 1 cup of the
milk. Season with salt and pepper. Mix
well. Set aside. - In a large skillet combine the next
six ingredients (through Italian
seasoning) and ¼ cup water. Cook
over medium-low about 10 minutes or
until vegetables are tender, stirring
occasionally. - Meanwhile, place oats in a spice
grinder or coff ee grinder; grind until
the consistency of flour. In a small
bowl whisk oat flour into the
remaining 1 cup milk. Add to skillet
with vegetables. Add vinegar. Taste
and adjust seasonings. Cook until
mixture thickens, stirring occasionally. - Transfer vegetable mixture to a
2-qt. baking dish. Top with mashed
potatoes, spreading evenly. - Bake about 20 minutes or until
lightly browned on top. Let stand
10 minutes before serving.
TIP
By the end of the
week, you might
have a few leftover
staples, which
will give you a
jump-start on
future meals.