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1 1/2 cups brown lentils
kosher salt
3/4 cup rolled oats
1 1/2 tsp onion powder
1 1/2 tsp chili powder
1 tsp cumin
freshly ground black pepper
1/2 cup mayonnaise (or vegan mayonnaise)
1 garlic clove
juice of 1 lemon
for assembly and garnish: whole wheat hamburger buns, sliced tomato, sliced avocado, sprouts, arugula, etc.

1. Sift through lentils for debris or rocks. Combine in a medium pot with a pinch of salt and 3 cups of water. Bring to a boil, reduce to a low simmer, partially cover the pot and cook until tender, about 25 minutes. Cool.
2. Process oats into a powder using a food processor or spice grinder.
3. Combine lentils and oat powder in a large bowl.
4. Add salt, onion powder, chili powder, cumin, and black pepper.
5. Mix with your hands until all ingredients are incorporated. Taste for seasoning and adjust to taste.
6. Form patties (this recipe will make about 9-10 large patties) and place on a parchment paper-lined sheet tray.
7. Refrigerate the patties until firm, at least 20 minutes.
8. Combine the mayonnaise with garlic and lemon juice. Season with salt and black pepper, to taste.
9. Heat oil over medium high heat. Saute the patties until crispy and golden brown, about 2-3 minutes each side.
10. Place patties on whole wheat hamburger buns. Serve with sliced tomatoes, sliced avocadoes, sprouts, arugula, or whatever your little heart desires.

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1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

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One of my go-to salads is marinated zucchini. I’ve done it before, and I didn’t invent it, but I’m on my way to reinventing it. Here’s attempt numero uno:

1 medium zucchini, thick julienne (wide tooth blade on a mandoline)
Juice of 1/2 lemon
2 tbsp evoo
1/2-1 small garlic clove, grated
1/4 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tsp fresh thyme
3/4 tsp cumin
1/4 cup golden raisins, soaked in hot water and drained

Combine all ingredients and allow the salad to marinate anywhere from 15 minutes to 2 hours, depending on how tangy you like it.

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