This is a hearty, high protein burger that will satisfy even the heartiest carnivores. Make up a batch an d keep some stashed away in your freezer for those days that you need a quick afternoon lunch.
4 cloves garlic
1 small Ontario onion, quartered
1 can (540 mL/19 oz) black beans, drained and rinsed
½ cup rolled oats
½ cup panko breadcrumbs, plus more for coating
1 teaspoon salt
1 teaspoon pepper
1 large Ontario carrots, shredded
2 tbsp olive oil, plus more for forming burgers
2 Ontario carrots, shredded
2 Ontario apples, peeled, cored and julienned
Juice of 1 lime
2 tbsp canola oil
2 tbsp apple cider vinegar
½ tsp ground pepper
½ tsp salt
In the bowl of a food processor, add garlic and onion and chop; add beans, oats, ½ cup bread crumbs, egg, salt, pepper and pulse again until the mixture comes together to form a paste.
Scrape mixture into a large bowl and stir in carrots; let sit for about 30 minutes or cover and refrigerate overnight.
In a medium bowl, mix together all the carrot slaw ingredients and allow to blend overnight.
With oiled hands, divide the mixture into 5 equal portions. In a skillet over medium-high heat, add olive oil. Place remaining bread crumbs into a shallow plate and coat the burgers in the crumbs. Cook patties 2-3 at a time (do not crowd pan) and cook for about 2-3 minutes; flip over to brown the other side. Once they are browned on both side, place back on a platter and keep warm.
Serve burgers warm or at room temperature with carrot slaw and other toppings of your choice.
Rajma masala (aka rajma chaval when served with rice) is a classic and comforting North Indian kidney bean curry. The prep can often be a bit time consuming, but this recipe simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps. And for an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.
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