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I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready.
For those of you who are fans of the chickpea-based veggie burger I did in Super Natural Cooking , you might want to try this vegetarian lentil burger recipe - it's a twist on the one from my book. This version is a tasty, hearty lentil "burger" slathered with saffron yogurt and stuffed with avocado, lettuce, and onions. As I mentioned in SNC I finally figured out how to make a veggie burger that I actually enjoy - but it took an ah-ha moment for me to get there. I've always felt that when you put a veggie burger patty on a bun you end up with a burger experience that is too dry and bready. It finally dawned on me to turn the patty into the bun by splitting it in half and then stuffing that with all sorts of deliciousness - avocados, greens, tomatoes, onions, spreads, whatever. This lentil burger uses the same approach.
Encore une recette du justbento Cookbook. Une façon inédite de manger des protéines d'origine végétale, sous forme de burgers de haricots rouges. A gauche : Vegan burgers (recette originale ici ) fait avec des haricots rouges