Lentil Millet Burgers Over Collard Greens With Miso Tahini Dressing
Here’s how this is played:
- Make the burgers and the Tahini Miso dressing on a Sunday or Saturday.
- On Monday evening, heat the burgers, saute the collard greens, cut the onions and avocado, layer it on a plate and drizzle with dressing.
- Dinner done. Feeling awesome.
Because a healthy dinner shouldn’t feel like a daunting, life-sucking task. The key is advance preparation and the rest is easy peasy (because nothing nourishing ever comes out of a drive-through. Ever.).
Here’s to feeding yourself from your kitchen. You deserve every bite of yummy goodness.
Lentil Millet Burgers over Collard Greens with Miso Tahini Dressing
- 1/2 cup millet (85g)
- 1/2 cup red lentils, rinsed (100g)
- 1/2 cup walnuts (50g)
- 1 tsp. coconut oil (6g)
- 1/2 cup red onion, diced (65g)
- 2 cloves garlic, minced
- 1 cup red cabbage, chopped (70g)
- 10 turns fresh black pepper
- 1 tsp. garlic powder (4g)
- 1 tsp. sea salt (6g)
Preheat oven to 350° F (177°C).
Cook the millet by placing the millet and 1 cup of water in a pan and simmer on low for 15 minutes, until all the water is absorbed. Set aside.
Cook the lentils by adding lentils and 1 cup of water to a pan and simmer on low for 15-20 minutes or until all the water is absorbed and the lentils are soft. Set aside.
Heat the coconut oil in pan and saute the onion for 2 minutes.
Add the garlic and cabbage and saute for an additional 3 minutes.
Place the cooked millet, cooked red lentils, walnuts, onion, garlic and cabbage mixture, garlic powder, black pepper and salt in the food processor and process until smooth (process until as smooth as you can get it, there might be some bits that don’t get totally smooth and that is A-okay).
Shape into 5-6 equal size patties and place on a parchment lined baking sheet (if you don’t have parchment paper just use a little oil to coat the baking sheet).
Bake for 15 minutes in one side, flip over and bake for an additional 15 minutes.
Miso Tahini Dressing
- 1/4 cup tahini (60g)
- 2 tsp. organic dark miso (12g)
- 1 Tbsp fresh lemon juice (15ml)
- 1/2 cup water (118ml)
- White pepper to taste
Place all ingredients into a bowl and whisk until everything is combined.
Store in the fridge.
Water Sauteed Collards
- 1 bunch of organic collard greens
- 2 Tbsp water (30ml)
- 1/2 tsp. garlic powder (2g)
Take the stems off the collards and save for juicing or making fried rice (or something equally yummy).
Slice the collard leaves into long ribbons.
Place the water in a pan and heat until there is steam rising from the water and small bubbles start to appear.
Add the collards and the garlic powder and saute for 1 minute, just until the collards get bright green and look like they have softened slightly.
Place a portion of greens on a plate and top with a burger patty, sliced avocado and sliced red onion (and whatever other veggies you want to add) and drizzle with Miso Tahini dressing.
Let the nutrients penetrate your cells and keep you healthy and happy.
To find learn more about Molly and what she’s doing, check out her website at www.boldvegan.com.