Simple Marinated Lentils

This was just the best salad ever
making use of these Marinated Lentils. 
The salad pictured above consisted of
baby greens, cucumber, scallions, Marinated Lentils,
steamed beets, vegan feta
and drizzled with Curried Tahini Dressing*.

Husband-Tested in Alice’s Kitchen

Makes about 6 servings

Marinating lentils is such a simple thing to do on prep day and yet marinated lentils adds a healthy dose of yumminess to any salad or nourish bowl.  

2 (15 oz.) cans lentils or about 4 cups cooked lentils, rinsed and drained
2 Tablespoons lemon juice
½ Tablespoon maple syrup
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
½ teaspoon ground black pepper

Toss all of the ingredients in a bowl until they are well combined.  Place them in an air tight container in the fridge and allow the flavors to meld for at least a few hours before adding to salads or nourish bowls. 

Nutritional Information: (1 of 6 servings) 159 calories; 12 g protein; 28 g carbohydrates; 1 g fat (0 g sat. fat); 197 mg sodium; 0 mg cholesterol; 28 mg calcium; 4 mg iron/25% DV)  

*Curry Tahini Dressing 
3 tbsp. tahini
2 tbsp. lemon juice
2 tbsp. water 
1 tbsp. maple syrup 
1 tbsp. nutritional yeast 
2 tsp. curry powder 
1/2 tsp. sea salt 
Ground black pepper, to taste 

Whisk all of the salad dressing ingredients in a bowl until well blended.  Add to any favorite salad.  

2 Tablespoons dressing = approximately 62 calories

Miso Lentils with Caramelized Cauliflower (vegan)

Recipe from BOSH
Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

My husband and I loved this dish.  Though the ingredient list is long, most of the ingredients are spices.  The method is pretty basic. Be sure to have everything measured and prepped before beginning, as it comes together quickly. The dish tasted quite good as leftovers, so you can make this on your food prep day. Be sure to serve with some sort of grain and/or flat bread for soaking up the delicious sauce.  

Ingredients for the Cauliflower
1 medium cauliflower, cut into small florets
1 Tablespoon olive oil
2 Tablespoon brown rice miso paste
1 Tablespoon soy sauce
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar

Ingredients for the Lentils
1 teaspoon coriander seeds
2 medium onions, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger (I used 1 Tablespoon minced ginger from a jar.)
1 red chili (I used ½ jalapeno, minced)
2 teaspoons smoked paprika
2 Tablespoons olive oil
2 Tablespoons plant-based butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
1 bay leaf
1 teaspoon turmeric
1 teaspoon smoked paprika
15 oz. can of chopped tomatoes
2 (15 oz.) cans lentils (I used 2 cups cooked homemade French lentils. Be sure to rinse and drain the lentils whether you’re using canned or homemade.)
2 Tablespoon miso paste
1 small lime, juiced (I would begin with 1 Tablespoon juice, taste and then go from there.)
1 Tablespoon minced fresh cilantro

Ingredients for Serving

½ cup plant-based yogurt
1 Tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

the Roasted Cauliflower florets
Toasted seeds (I used Smokey Granola.)
Plant-based Naan bread or Roti or brown rice or other grain

Preheat the oven to 425F. Cut the cauliflower into bite-sized florets.  Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a large bowl. Whisk together well.  Add the cauliflower and toss until thoroughly coated. Transfer to a baking tray and roast for 30 minutes, mixing half way until tender and caramelized.

Heat the oil and butter in the pan over medium heat.  Add the mustard seeds and coriander seeds and fry for 30 seconds or until they start to pop. Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant.  Add the onions and the chili to the pan and fry for 6-7 minutes until soft and golden. Add the turmeric and paprika and fry for 30 seconds. Add the rinsed and drained lentils and stir for 2 minutes. Add the tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes. Pour in the coconut milk, stir to combine and simmer for 3-4 minutes.  Add the lime juice and cilantro.  Stir, taste and adjust seasoning. 

 
Add the coconut yogurt, lime juice, salt and pepper, to taste, to a small bowl and stir to combine. Add a little water to loosen if needs be. Drizzle over the yoghurt, sprinkle over the toasted nuts/seeds, garnish with cilantro leaves, top with the cauliflower florets and serve immediately with the bread of your choice or grain.

Quick Lentil and Butterbean Curry with Peas with Couscous (vegan)

Recipe from The Happy Pear

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

This tasty, comforting dish was very quick to make, perfect for a week night meal.  It even tasted better the next day, so also perfect for meal prep day.

1 cup couscous*
1 cup boiling water

2 cups sliced mushrooms (oyster, shiitake, button, cremini)
Water
1 Tablespoon fresh minced ginger
4 cloves garlic, minced
Chili pepper (I used ½ jalapeno seeded and minced.)
2 Tablespoons tamari
2 Tablespoons curry powder
2 cups cooked brown lentils, rinsed and drained (canned lentils can be used) 
1 (15 oz.) can butterbeans, rinsed and rained
1 (15 oz.) can chopped tomatoes
2-3 scallions, thinly sliced (white and green parts)
1 (15 oz.) can lite coconut milk or full fat coconut milk
1 cup peas (frozen or fresh)
¼ cup fresh cilantro, chopped (optional)
4 dried curry leaves (optional)
1 Tablespoon fresh lime juice
Kosher salt, to taste 
Fresh ground pepper, to taste

Put 1 cup couscous in a heat proof bowl.  Add 1 cup boiling water. Stir and place a plate over the bowl.  Let this sit while you make the curry. (This curry will also taste great with brown rice, but making couscous is very quick.)
Heat a non-stick skillet to medium high heat.  Add the mushrooms.  Sprinkle with a bit of salt.  Allow the mushrooms to brown a bit.  Add a splash of water if they begin to stick.  Add the ginger, garlic, and pepper.  Stir for about 1 minute.  Add the tamari and the curry powder.  Stir for about 1 minute.  Add the lentils, the butterbeans, the tomatoes and the coconut milk. Mix well.  Stir in the scallions.  Bring to a simmer.  Allow to simmer about 5 minutes.  Add a splash of water if needed.  Add cilantro and curry leaves (if using), the peas and lime juice.  Season with salt and pepper.  
Remove the plate from the couscous bowl.  Use a fork to fluff up the couscous.  Put some couscous in a rimmed plate or bowl.  Add some of the curry and serve.

Instant Pot Lentil Cabbage Soup (Vegan and Gluten-Free)

Recipe by Lori Rasmussen of My Quiet Kitchen

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This was a winner of a dinner as far as we were concerned. The recipe/ingredients seemed too simple for it to turn out so flavorful and comforting. But, oh, yum!  It’s loaded with nutritious lentils, tomatoes, onion, carrot, with a hint of smokiness.  Serve this up with some crackers and hummus or a nice loaf of crusty bread.  I thought this was good enough for company!

1 Tablespoon cooking oil, like grapeseed or avocado (I used just a bit of cooking spray and then added water as needed.)

1 large onion, chopped

3 medium carrots, peeled and chopped

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (I used ½ teaspoon.)

⅛ teaspoon ground cayenne pepper

1 cube vegan bouillon (I used one Not-Chick’n Bouillon Cube.)

1 (28 oz) can fire-roasted diced tomatoes

4 cups water (I used 2 cups veggie broth and 2 cups water.)

¾ cup dry green lentils, rinsed

1 small head green cabbage, cored and chopped into large bite-size pieces, about 2x2 inches

1 teaspoon fine sea salt

½ to 1 teaspoon freshly cracked black pepper

To add after cooking:

 1 Tablespoon soy sauce or tamari

 1 Tablespoon white wine vinegar or apple cider vinegar

 1 teaspoon liquid smoke

 2 Tablespoons vegan butter

Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed). Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. Add the bouillon cube,  tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the valve to "quick release" the pressure, which will take 10 to 15 minutes. Carefully remove the Instant Pot lid after the pressure button has dropped. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Notes

Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. 

Extra Spicy - the spice level of this soup is mild to moderate but easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with fresh jalapeno.

Meaty - try vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. Sauté separately while the soup is cooking. Stir into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.

Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu, or tempeh to your bowl.

Store in the refrigerator for up to 5 days. 

To freeze the soup, cool completely, and place in a freezer-safe container, leaving at least an inch of space at the top to accommodate expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Nutritional Information

Calories: 220kcal; Protein: 10g; Fat: 5g; Cholesterol: 0mg; Fiber: 10g; Vitamin A: 5425IU; Calcium: 136mg; Iron: 3.26mg

Cauliflower Steak with Pesto Lentils, Lemon Garlic Sauce and Greens

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 2 generous servings (Can be easily doubled.)

This looks fancy and complicated.  No worries though.  It's quite simple to make, especially since you can make the lentils, lemon garlic sauce, and the walnut dukkah a couple of days in advance.  Then it's just a matter of roasting the cauliflower and sautéing the greens.  It is fancy looking and tastes so delicious, therefore, it's perfect for serving company.  

Lentils**: (These measurements will make a bit more than what you need for this recipe.)

1 cup dry French Lentils

Water

1 Stock Cube, crumbled

1 Bay Leaf

Basil Pesto (Here's a recipe for a vegan version of pesto.)

The lentils can be prepared using the bay leaf and stock cube a few days in advance and then be reheated when you're ready to serve this dish. You will only need about 1 cup cooked lentils.  Scoop out about 1 cup of the cooked lentils.  Add 1 Tablespoon of pesto and mix it into the lentils.  Set aside until you're ready to serve.  The remaining lentils can be frozen or used to make a salad or a wrap.

Lemon Garlic Sauce:

5 Tablespoons Sour Cream or Vegan Sour Cream or Plain Greek Yogurt

1 clove garlic, minced

Zest from 1/2 lemon

1 Tablespoon fresh lemon juice

Stir all the ingredients together in a small bowl.  Set aside.  You can chill this until it's time to serve.

Cauliflower:

1 large head of Cauliflower

2 Tablespoons Olive Oil

Kosher Salt, to taste

Freshly ground Pepper, to taste

Basil Pesto (Here's a recipe for a vegan version of pesto.)

Preheat the oven to 400F. Remove the outer leaves from the cauliflower head.  Cut two thick slices/slabs out of the cauliflower.  Save the remaining cauliflower for another recipe.  Place the slabs onto a parchment lined baking sheet.  Drizzle both sides with olive oil and sprinkle with salt and pepper.  Roast for 15 minutes and then carefully flip the slabs over. Roast another 15 minutes.  The cauliflower steaks are done when a sharp knife can easily go through and they are golden brown around the edges.  Remove them from the oven and spread 1 Tablespoon of pesto on both sides of each cauliflower steak. 

Greens:

4 cups or so of your favorite greens (kale, spinach, etc.)

1 clove garlic, sliced or minced

1 Tablespoon olive oil

While the cauliflower is roasting, heat the oil over medium heat in a large skillet.  Add the garlic and greens. Saute until the greens are wilted but still bright green.

Toppings: (optional)

3 Tablespoons toasted pumpkin seeds OR Homemade Walnut Dukkah (recipe follows)

To Assemble:

Spoon half of the lemon cream on each of two plates.  Smear it around so that it makes a round layer of cream on the plates.  Scoop out about 1/2 cup of the cooked pesto lentils on top of the lemon cream circles.  Carefully place a cauliflower "steak" on top of the lentils.  Spoon the sauteed greens on top of the cauliflower steaks.  Sprinkle with the Homemade Walnut Dukkah or toasted pumpkin seeds.  Serve.

How to Prepare French Lentils**: 
Place 1 cup of French Lentils in a sieve. Place the sieve over a bowl. Pour water over the lentils filling up the bowl with the water.
Swish the lentils around in the water by shaking the sieve. Drain the lentils by lifting the sieve out of the bowl of water.
Place the lentils in a saucepan. Add fresh water to the saucepan to cover the lentils by a good inch. (At this point, if desired, you can add some herbs such as a bay leaf or fresh thyme, spices, a stock cube, or aromatics such as onion and/or garlic to the pot.) 

Turn on the heat and bring the contents to a boil.
Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well using that sieve again.
When the lentils are cooled to room temperature, place them in an air tight container and refrigerate. 

1 cup of uncooked French Lentils will yield almost 4 cups when cooked! French lentils taste great added to your favorite salad. They also taste great in a wrap.
1 cup of cooked French Lentils have a whopping 15 grams of fiber. They are a good source of protein too. Here's a Husband-Tested Recipe for a Simple Lentil Salad that would make a great Meatless Monday meal.

Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need for the above recipe)

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.

Mushroom Lentil Loaf (vegan)

Makes approx. 8 slices

Recipe from pumpkinandpeanutbutter.com

Husband-Tested in Alice’s Kitchen

 

When you are hankering for some comfort food, make this delicious Mushroom Lentil Loaf.  It’s meatless, but quite hearty.  Serve it up with some mashed sweet potatoes and peas for a filling dinner.  I didn’t have any ketchup to make a glaze and so I used some salsa to top off the loaf.  Yum!

 

Loaf Ingredients

2 cups green or brown lentils, cooked (from ¾ to 1 cup dry lentils), divided

2 Tablespoons olive oil

½ medium yellow onion, diced

½ cup carrots, diced

½ cup celery, diced

Kosher salt, to taste

Freshly ground pepper, to taste

8 oz. button mushrooms, sliced

2 heaping Tablespoons tomato paste

2 Tablespoons soy sauce (or tamari, if gluten free)

1 Tablespoon Worcestershire sauce (use Annie’s Natural brand if vegan)

1 ¼ teaspoon dried thyme

1 cup old fashioned oats, divided

½ cup almond meal (almond flour)

¼ cup or so favorite salsa, for optional topping OR make a glaze*

 

Glaze Ingredients (I used salsa instead of glaze, but below is the recipe that was in the original recipe)

½ cup organic ketchup

1 Tablespoon or less coconut sugar

1 teaspoon whole grain Dijon mustard

1 teaspoon apple cider vinegar

 

Preheat the oven to 375F. Cover a baking sheet with parchment paper.  In a small bowl , mix together the glaze ingredients and set aside.

In a large pan, drizzle olive oil and sauté the onion over medium-high heat for 5 minutes or until tender.  Add in the carrots and celery and cook for an additional 5 minutes.  Sprinkle with salt and pepper, to taste.  Add the sliced mushrooms and sauté until all the vegetables are tender, about 5 minutes more, then remove from the heat.

Pour the cooked vegetables into a food processor with 1¼ cup of the cooked, ½ cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, and salt and pepper, to taste.  Process for just a few seconds until the ingredients are combined, but not completely pureed.  You want them to still have a chunky texture.  Pour the contents into a large mixing bowl. 
Add the rest of the lentils, oats and almond meal.  Stir the ingredients together until they are completely combined and are sticking together well.  If the dough is crumbly, add a Tablespoon or two of water.

Use your hands to form the contents into a large ball, then place the ball on the parchment lined baking sheet.  Form the ball into a loaf shape, about 8 inches long and 4-5 inches wide.  Cover the loaf with half the glaze or salsa.  Bake for 30 minutes.  Pull out the loaf and cover with the remaining glaze or salsa.  Bake for an additional 10 minutes.  Let the loaf cool for 5-10 minutes before slicing, otherwise it will not cut clean. 

 

Mushroom Walnut Lentil Meatloaf (Vegan)

Recipe from A Virtual Vegan.com

Husband-Tested in Alice’s Kitchen

Makes about 6-8 slice servings

I’d decided to test some vegan and vegetarian meatloaf recipes and began with this one.  If you have cooked lentils around, then this comes together very quickly. Prepare a loaf or two on the weekend and you’ll have some mighty fine dinners/lunches ready to go.  I was pleased with how “meaty” this one turned out to be.  We really enjoyed this loaf with the gravy, but I have to say that I was delighted with how delicious it was sliced and eaten as a sandwich the next day.  Whether you are vegetarian, vegan or not, this recipe is a keeper.

1 small onion, peeled, chopped (about the size of a golf ball)

2 large cloves, peeled chopped

3 cups mushrooms, measured after chopping

½ cup walnuts pieces or sunflower seeds (to make this nut free)

1 cup cooked red lentils*

1 cup cooked green lentils* (I used French green lentils.)

¼ cup ground flax seeds (flax meal)

1 cup bread crumbs (from stale bread or you can use panko crumbs or gluten-free breadcrumbs)

1 cup oat flour or rice, spelt or whole-wheat flour

1 Tablespoon tamari or coconut aminos or soy sauce

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 teaspoons dried thyme

Water (up to ½ cup) You may not need any water at all.

Prepare an 8½” X 4½” X 2¾” loaf pan (or use a loaf pan about that size) by lining it with a piece of parchment paper leaving an overhang for a “handle” to make removing the loaf from the pan easier.  I sprayed the parchment paper with a bit of oil, but that is optional. Set aside. Preheat the oven to 370F. Place the onions, garlic and mushrooms in a food processor and pulse until they are finely chopped.  Put them in a large bowl and then add all the other ingredients, except the water.  Mix with your impeccably clean hands.  It needs to stick together when you squeeze it with your hands.  If it does, then don’t add any water.  If it’s still a little crumby, add water a tablespoon at a time just until it starts coming together.  You don’t want the mixture soggy.  Spoon the mixture into the prepared loaf pan.  Pack down really tightly.  Bake for 50-60 minutes.  Keep an eye on it towards the end of the cooking time.  You want it to go a bit crusty and brown on top but not too dark. Remove from the oven and leave it to cool in the pan for at least 15 minutes.  Then remove and slice.  While it is cooling, make the gravy.

Gravy

2 medium onions, chopped

1 or 2 fresh mushrooms (optional)

1 Tablespoon nutritional yeast

2 Tablespoons tamari or soy sauce

1 Tablespoon cornstarch or arrowroot or all-purpose flour

2 cups mushroom broth**

Sauté the onions (and mushrooms, if using) slowly over a low heat until a deep golden brown.  Transfer to a blender with the rest of the gravy ingredients and blend until very smooth.  Pour into a saucepan (with a lip, if you have one) and stir over medium heat until thickened and piping hot.  If you prefer your gravy a little thinner, just add some boiling water from a kettle and stir well until you have the consistency you like. 

**Be sure to cook the lentils until they are just tender and not mushy or your meatloaf will end up on the mushy side.

**I made mushroom broth by adding boiling water to a few dried mushrooms and 1 teaspoon Better-Than-Bouillon Mushroom Base.  I set it aside for about 5 minutes before using it to make the gravy.

Serving Notes:  Next time I make this, I will made two loaves and freeze for another time. The meatloaf can be made in advance and stored in the fridge a few days before baking.  Leftovers can be reheated as well.  We really liked the meatloaf with the gravy, but my favorite way to have this was to heat the slices and serve it topped with mustard and slaw on a whole-wheat tortilla….oh, mama!! 

Ultimate Veggie Burgers

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Recipe from Cook’s Illustrated Magazine

Husband-Tested in Alice’s Kitchen and Marimar’s Kitchen

Yield: 12-14 (½ cup mix per burger)

We first tasted these burgers when we were on vacation with family at a beach house in Mexico.  Our daughter-in-law made these for us because she knows that we are trying to eat more plant based meals. We liked them so well, that I wanted to make them myself once we got home. Well, this is a project, one that should be done on a leisurely weekend day, but the burgers turn out really yummy and the recipe makes enough to last several meals.  (The original recipe says it makes 12 burgers, but I was able to make 14 generous size burgers using a ½ cup measure.) These burgers can be kept (uncooked) in the fridge for up to 3 days.  Or, you can freeze them (uncooked) with parchment paper in between each burger.  Thaw in the fridge overnight and cook.

Water

¾ cup dried brown lentils, rinsed and picked over

2½ teaspoons kosher salt, divided

¾ cup bulgur

2 Tablespoons vegetable oil, divided

2 medium onions, chopped fine (2 cups)

1 large rib celery, chopped fine (½ cup)

1 small leek, white and light green parts only, chopped fine (½ cup)

2 medium cloves garlic, minced or pressed through a garlic press (2 teaspoons)

1 pound cremini mushrooms, cleaned and sliced about ¼ inch thick (about 6 ½ cups)

1 cup raw unsalted cashews

1/3 cup mayonnaise (vegan mayo can be used)

2 cups panko (Japanese bread crumbs) (I think regular breadcrumbs would work.)

Freshly ground black pepper, to taste

Bring 3 cups water, lentils, and 1 teaspoon salt to a boil in a medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until the lentils are just beginning to fall apart, about 25 minutes.  Drain in a fine-mesh strainer.  Line a baking sheet with a clean towel.  Spread the drained lentils over, patting the lentils gently dry with another clean towel.  Cool lentils to room temperature.

While the lentils simmer, bring 2 cups water and ½ teaspoon salt to a boil in a small saucepan.  Stir in the bulgur and cover the pan immediately.  Take the pan off the heat and let stand for 15-20 minutes until the water is absorbed.  Drain in a fine-mesh strainer using a spatula to press out the excess moisture. Transfer the bulgur to a large bowl.

Heat 1 Tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.  Add the onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes. Spread the vegetable mixture on a second baking sheet to cool; set aside.  Add the remaining 1 Tablespoon oil in the now-empty skillet; heat over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.  Spread the mushrooms on the baking sheet with the vegetable mixture; cool to room temperature, about 20 minutes.

Process cashews in a food processor using pulses until finely chopped (don’t clean the processor bowl just yet); stir into the bowl with the bulgur.  Add the lentils to the bowl as well.  Add the vegetable-mushroom mixture and the mayonnaise.  Stir until mixed. 

Transfer half of the mixture to the now-empty food processor bowl.  Pulse until coarsely chopped, but cohesive.  Transfer the processed mixture to another large bowl; repeat with the remaining unprocessed mixture and then combine with the first batch.  Stir in the breadcrumbs and 1 teaspoon salt and freshly ground pepper, to taste. 

Line a baking sheet with paper towels.  (Paper towels will absorb any excess moisture.). Divide the mixture into 12 (or 14) portions using a ½ cup measure. Shape each into tightly packed patty, 4 inches in diameter and ½ inch thick.  Set the patties on the baking sheet. 

There were no directions for cooking these.  I just heated a little oil (or oil spray) in a non-stick skillet.  I put the patties in and cooked them at medium heat until browned on one side, then flipped the patties over and cooked until the other side was browned.

Serve with your favorite burger toppings.  I enjoyed them on top of a bed of shredded jicama, slathered with some spicy homemade HarissaMayonnaise and topped off with a fresh tomato and served it alongside some steamed peas.

Nutritional Information (1 of 12 burgers) 287 calories; 13.2 grams fats; 1.7 mg cholesterol; 175 mg sodium; 34.4 grams carbohydrates; 6.1 grams fiber; 9.3 grams protein