• 1 big onion
• 2 cups green lentils
• 2 cups milk
• 2 cups broth
• ~1 cup of cream
• 2 big garlic cloves, minced
• 1 can diced tomatoes (or actual tomatoes…)
• 4 portobello mushrooms

Heat up some olive oil and sweat the onions until transparent (~5 min on medium heat)

Add lentils and stir for 1 minute

Add milk and bring to a gentle boil

Add salt and pepper

Add enough broth to keep everything wet, keep adding broth as needed

Add mushrooms and tomatoes

After about 25min of having added the milk, add garlic

About 35min after having added the milk, add the cream and simmer for another 5-10min until thicker. Total cook time of the lentils is about 45min.

• 3 1/2 cups of flour (or 4 cups whole wheat flour)
• 1 1/2 tsp salt (or 2 tsp salt for WW flour)
• 1/2 tsp instant dry yeast (or 3/4 tsp for WW flour)

Mix together then add:

• 1 3/4 cups of luke warm water (or 2 cups for WW flour)

Gently stir altogether with a fork, until all the flour is wet. No need to stir until it’s smooth.

Let it rise for 8-12 (12-16 for WW) hours in covered bowl at room temperature

Sprinkle with some whole wheat flour and punch the dough down, fold it a few times on itself and make a ball that is well sprinkled with flour to not stick.

Heat oven at 450F with dutch oven inside, for ~45min while the dough rises again to double its size

Place dough in heated dutch oven and cook 30min with lid on, and then 30 more minutes with lid off

Let cool and enjoy!

• 1 can of cooked beans (rinced and mashed coarsely)
• ~2 cups cooked Farro
• 2 eggs
• 1 red pepper diced finely
• 1/2 onion diced finely
• 2 cloves of garlic, pressed
• salt, pepper, paprika
• ~1/2 cup bread crumbs

Mix all together and make patties…

• 1 lb carrots cut into 1cm disks
• 2 garlic cloves minced
• 2 cups water
• 1 tsp paprika
• ~1 tsp salt, pepper
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper

Mix all ingredients, bring water to a boil, keep on high for ~25min until all the water has evaporated and the carrots are tender.

Mix in:

• 1 tbsp cider vinegar or other
• 3/4 tsp ground cumin

Let it cool to room or fridge temperature before serving

Spice mix:

• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp tumeric
• 1 tsp black pepper
• 1 tsp ground ginger

Cooking:

• Heat up 2-3 tbsp of oil (e.g coconut oil) on medium heat
• Fry 2 crushed garlic cloves in oil
• Add spice mix and stir around for 2 minutes
• Add 1 diced tomato, stir for 3 minutes
• Add 1 can of rinsed beans stir for 2 minutes
• Add vegetables (e.g. brocoli, red pepper, onion, zuchine), stir for 5 minutes
• Add 1/2 cabbage head (stock removed, sliced)
• Add 1/4 cup of water or less
• Add salt to taste, ~3 tsp
• Cover and simmer for 15minutes
• Add ~1 cup of yoghurt, stir well and let cook another 5 minutes

• 1 cucumber
• 1  package of Greek yogourt (500g)
• 3-4 cloves of garlic – minced
• ~1 tbsp pepper
• 1/4 cup of fresh chopped dill
• 1 1/2 tbsp lemon juice
• salt

Cube the cucumber, sprinkle with some salt, and press it for ~30min to get the water out.

Process the cucumber coarsley. Mix in all the other ingredients and refrigerate overnight.

• 1 can chickpeas
• 1 can beans
• 1 onion
• 2 eggs
• 3 portobello mushrooms
• ~3/4 cup of bread crumbs
• 1 tbsp pureed garlic
• 2 tbsp mustard
• 1.5 tbsp cumin
• smoked paprika
• salt, pepper

Process the onion in a food processor, then add the chickpeas and process (but not too much). Remove from food processor. Process the mushrooms until they are almost a puree, then remove them. Process the beans, and then remove them. Mix everything together, make patties,  and cook in a well oiled frying pan on medium low, about 15-20min total. Makes about 12 burgers.