Here are the wonderful recipes from last nights Prostate Cancer Survivor Support Group. It was a fun and educational evening while tasting some of Chef Nancy’s great recipes. I did a nutrition talk and Sous Chef Lea prepared the yummy food…enjoy!
Luscious Lentil Burgers
3 Cups Cooked *Lentils
2 Large Eggs
4 Egg Whites
2 Tsp Sea Salt
¼ Cup Minced Red Onion
¼ Cup Grated Carrots
2 TB Minced Fresh Cilantro
1 TB Tomato Paste
1 Cup Whole Wheat Panko Breadcrumbs
½ Tsp Each Salt and Pepper
1 TB Garam Masala or Curry Powder
2 TB Canola Oil
Step One Preheat the oven to 350F. Put the lentils, eggs and salt in a food processor and using the pulse feature – process until combined. (It’s all right to have some whole lentils)
Step Two Combine the onion, carrots, cilantro, tomato paste, breadcrumbs, cilantro and spices in a large bowl. Let stand for 30 minutes to allow the panko to absorb some of the liquid. Form into patties and place into the frig for about 30 minutes to firm them up.
Step Three Sauté the burgers in the oil until browned on both sides – about 5 minutes, turning only once. Place them in the preheated oven for an additional 5 minutes to heat through.
15-20 *Kale Leaves, (about one small bunch – de-stemmed)
1 Tsp Sea Salt
1 Large Tomato, Chopped Coarsely, (salt lightly and let drain in colander for a few minutes while shredding the carrots)
¼ Head of Napa Cabbage, Shredded
3 Carrots, Grated
Toasted Sesame Seeds for Garnish
2 TB Extra Virgin Olive Oil
1 TB Freshly Squeezed Lemon Juice
1/2 Tsp Low Salt Soy Sauce
1 Tsp *Agave Nectar or Honey
1 Clove Garlic, Grated
1 Tsp Dijon Mustard
Salt and Pepper to Taste
Step One To chiffonade the kale, stack the leaves and roll them into cylinders. Cut ¼ slices off the cylinders – resulting in thin ribbons of kale. Place the kale into a salad bowl and massage a Tsp of salt into the kale. Set aside while you make the dressing.
Step Two Add the dressing ingredients to a jar and shake well. TASTE for salt and pepper – or more lemon juice.
Step Three Add the tomato, cabbage and carrots to the bowl with the kale, toss with the dressing and garnish with the toasted sesame seeds.