Happy almost Friday everyone!
First of all, thank you so much for such a great response to the previous post. I never expected such positive feedback! Such great motivation! I will keep everyone updated on our ever-changing bodies. I will also talk extensively about our diet plan in the next post. But for now here is a little vegan inspiration.
Mike Chung, my college friend and general partner in all things nerdy, is a fantastic cook who, as he puts it, is cooking his way through family history. I got inspired by his aunt’s lentil burgers and decided to whip up my own VEGAN version.
2 cups of dry red lentils (cooked with bay leaves and dashi seaweed to reduce gas)
1 cup of raw almonds, pulsed into a rough meal
1/2 c of raw sunflower seeds
1 carrot, shredded
2 small potatoes, shredded
1 tbsp olive oil
1 tbsp chia seeds
1/4 c of water
1 tsp paprika
1 tsp cumin
1 tsp coriander
Lots of black pepper
2 tbsp soy sauce
1-2 tbsp agave nectar
Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.
- Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel. This will replace the eggs in the recipe.
- Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
- Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
- Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
- Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
- Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.
Before the oven:
After the oven:
3-4 cups of washed, chopped kale
4 tbsp of agave nectar
1 tbsp dry basil (that’s all I had, but to make it extra delicious use 1/4 cup of fresh basil)
1 tsp of dry oregano
1 tbsp olive oil
1/4 tsp salt
1/4 cup of water
- Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
- If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.
These turned out incredible! (As did the pictures, thank you Chris :)) I had the burgers without any bun (so, I guess, technically, they were just patties) with some barley. Lentils are really high in protein and so are chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbs. The sunflower seeds take care of some amino acids as well as your healthy fats.This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.
This is just one of many examples of the scrumptious vegan food that allows Chris and I to recover after workouts and keeps our energy up during the day.
I want to know about your favorite red lentil recipes. Let me know!
P.S. I will be holding a contest very soon. The prize is to be determined but I am pretty sure it will be something vegan, organic, and Korean!
Here are some flowers from my school’s yard to make your day brighter.
Love and light,