Emma Galloway s Tempeh & Mushroom Burgers with Smashed Avocado
for 4 people
By: Emma Galloway
These burgers are a great plan-ahead meal because the patties keep well in the fridge for a couple of days – and I encourage you to chill them for at least 30 minutes because this helps to keep them together better when cooked. They also freeze really well. The world of gluten-free buns has come a long way since I started eating gluten-free, so I tend to buy them these days, although there was once a time when the only way I could eat nice junk-free gluten-free buns was to make them myself (you ll find the recipe in my second cookbook,
Emma Galloway s Tomato Pilaf with Black Lentils & Caramelised Onion
for 4 people
By: Emma Galloway
This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. Using smart ways to extract every ounce of flavour from just a handful of simple ingredients, this dish makes the perfect midweek meal. You can use puy-style or brown lentils in place of black lentils, if you prefer.
Ingredients
¼ cup
340g
3 cups
Caramelised onions
Directions
Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.