Cobblestone Farm Market Dinner – gluten-free, vegan, and makes my body oh so happy!

Cobblestone Farm Market Dinner

A few years ago, local folks started a small farmers’ market that is walkable from my house. It is at a place called Cobblestone Farm. They have a newsletter each week, with a recipe.

I call this recipe “Cobblestone Farm Market Dinner” because it is loosely based on a recipe that was in their newsletter.

Its alternate name is “Happy Three,” because it contains lentils, kale, and potatoes — three foods that each make my body very happy, so combining all three into one meal makes a food that I really enjoy.

The newsletter’s original name for this recipe was “Sauteed Greens & Things.”  :)

Whatever name it goes by — yum! This recipe is delightful, and it leaves my body feeling great!

All of the quantities in this recipe are very flexible. Feel free to add more of the things you like! You can make this at any time of year, and it is a glorious celebration of foods that are in season right now.

Cobblestone Farm Market Dinner
 
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This recipe contains three foods that make my body very happy: lentils, kale, and potatoes. Yum!
Author:
Recipe type: dinner
Cuisine: American
Serves: serves 4, depending on which optional ingredients you used
Ingredients
  • 1 cup green or brown lentils
  • 2 cups water
  • olive oil
  • 1 onion, chopped (optional)
  • 3 cloves garlic, crushed (optional)
  • 1 pint of potatoes, chopped into small dice
  • 1 handful chard, chopped
  • 1 handful kale, chopped
  • 1 handful fennel fronds, chopped (optional)
  • juice of 1 lemon
  • 1 tablespoon soy sauce (I use San-J gluten-free reduced sodium tamari) (for soy-free, replace with 1/4 to 1/2 teaspoon of salt)
  • 1/4 teaspoon salt
  • 1-2 chopped fresh tomatoes (optional, but good!)
Instructions
  1. Check through your dry lentils and remove anything that shouldn't be there (small stones, other grains, etc.). Place them in a pot with the water. Heat to boiling, then reduce heat and simmer until the liquid is absorbed and the lentils are tender, 15 to 30 minutes depending on your lentils.
  2. Either boil the chopped potatoes in just enough water to cover them, until the potatoes are cooked but not yet mushy, which takes about 10-12 minutes, then drain them. OR put the diced potatoes on a cookie sheet, toss with some salt and oil, and bake in a 400 degree oven, turning them occasionally until the potatoes are turning golden brown. (I prefer the oven version, but if the weather is very hot I'll choose the boiled version to avoid heating up the kitchen.)
  3. Meanwhile, if you are using onions, in a big pot such as a Dutch oven, saute the onions in some olive oil. Then add the garlic and cook for another couple of minutes. Add the greens, and cook until they decrease in volume and are heated through.
  4. Add everything to the big pot or put it in a big mixing bowl. Stir thoroughly.
  5. Taste, and add more salt and/or tamari if needed.
  6. Serve!

 

Lentil Apple Walnut Veggie Burgers

Lentil Apple Walnut Veggie Burgers

chopped carrotsThese lentil apple walnut burgers are vegan, satisfying, and have the zen goodness of lentils and the yumminess of little chunks of apples sprinkled throughout.

The recipe is based on Glazed Lentil Walnut Apple Loaf, Revisited from the Oh She Glows blog.  I converted the recipe into burgers, because they are more approachable than a loaf — and cook much faster.

apples, preppedThe photos show:

  • a finished veggie burger with ketchup
  • chopped carrots
  • an apple ready to be chopped
  • the dough mixture
  • a batch of burgers that are ready to cook
  • and, finally, a cooked burger waiting for toppings.

If you need a nut-free version, try replacing the walnuts lentil mixturewith sunflower seeds or pumpkin seeds (without shells).

I usually serve these without a bun, but if you want to use a bun these burgers should be delicious that way too.

Serves 4, at three bun-free burgers per person.  With buns you could probably feed six.

 

shaped, uncooked burgers 

 

 

 

 

 

cooked lentil walnut apple burgers

 

 

 

 

 

 

Lentil Apple Walnut Veggie Burgers
 
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These vegan lentil apple walnut veggie burgers are satisfying to eat. They are full of the soothing Zen goodness of lentils, mixed with crunchy good bits of apple.
Author:
Recipe type: veggie burger
Cuisine: American
Serves: 12 veggie burgers
Ingredients
  • 1 cup uncooked green or brown lentils
  • 1 cup carrot, or baby carrots
  • 1 cup celery
  • 1 1/2 cups mushrooms - optional!
  • 1 cup walnuts, chopped
  • 3 tablespoons ground flaxmeal
  • 1/2 cup warm water
  • 1 apple
  • 2 cups of a crispy rice cereal such as Erewhon Crispy Brown Rice Cereal, blended in a blender, or 1 cup of breadcrumbs
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • 3/4 teaspoon sea salt
  • pepper
  • 3 tablespoons canola or olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Put lentils in a pot with 2 cups water. Simmer, uncovered, for 45 minutes or until water is absorbed and lentils are soft.
  3. While lentils are cooking, chop or grate the carrots, celery, and optional mushrooms and add them in to the lentil pot. The pieces should be smaller than 1/4 inch.
  4. Mix the ground flaxmeal with the 1/2 cup of warm water (temperature matters!) and let sit.
  5. Chop or grate the apple.
  6. When the lentils are cooked, add all of the other ingredients, including the flax gel. Stir gently but thoroughly, until all is well-mixed.
  7. Shape the mixture into 12 patties on two cookie sheets. Each patty will use between 1/2 and 2/3 cup of the mixture. My cookie sheets are super-nonstick, but if yours are not you may want to line them with parchment paper before shaping the patties.
  8. Bake for 20 minutes at 350 degrees.
  9. Serve with ketchup or salsa or carrot ginger sauce.
  10. Serves 4, at three burgers per person. If you add buns you could probably serve six people.