Child Nutrition Services
Recipe
Thai Basil Lentil Burger
Chef’s Notes: Slightly undercooking the lentils and shredding the raw sweet potato gives the burger more structure. The egg is an important binder. If you are vegan, you can swap the egg for a flaxseed egg mixture. When creating the patty, make sure you firmly form them. They are slightly more delicate than a normal meat patty. If you cannot find Thai basil, Italian basil works well. Whole wheat buns give this burger a nutty flavor that is ideal.
Walnut Lentil Taco Filling
Chef Christina Ng, Berry Good Food Foundation
This vegan walnut lentil taco filling recipe is not only delicious, it's also very versatile. The filling can be used in tacos, tamales, tostadas & burritos. Place on top of whole grain rice with a generous portion of roasted vegetables for a delicious power bowl.
Ingredients
10 oz walnuts, coarsely chopped 3 1/4 oz lentils
6 oz diced yellow onion
2 Tbsp jalapenos, minced
2 cloves garlic, minced
3 Tbsp olive oil
3/4 cup water
SERVINGS: 8
1 tsp vegetable base 1 Tbsp white vinegar 1 Tbsp paprika
1/2 tsp crushed oregano leaves 2 Tbsp taco seasoning
1 1/2 tsp salt
1 Tbsp chili powder (add more to taste)
Directions
1. Chop walnuts into very small pieces.
2. Combine water, salt, vinegar and vegetable broth in medium bowl. Add walnuts and soak for
20 - 25 minutes.
3. Cook lentils until soft but not mushy. Set aside.
4. Turn skillet on medium heat. Add oil and saute onions and jalapenos until soft.
5. Add walnuts with remaining broth, cook until hot.
6. Stir in spices, then gently stir in lentils. Continue cooking until internal temperature reaches
165 °. Hot hold at a minimum temperature of 135 ° until ready to serve
Spicy Carrots
Chef Juan Zamarano, Culinary Program Specialist, San Diego Unified School District
Ingredients
1 lb carrots, peeled and sliced 1 Tbsp & 1 tsp olive oil
4 oz can sliced jalapenos
1/8 tsp salt
1/2 cup yellow onion, sliced
Directions
1. Boil carrots for 12-15 minutes until tender, but not soft. Drain and cool.
2. Mix all ingredients together, including jalapeno juice.
3. Cover and refrigerate at least one hour prior to serving, preferably overnight.
Cauliflower Pico
Chef Christina Ng, BPny Good Food Foundation
Ingredients
2 cups cauliflower
2 cup diced fresh tomato
2 tbsp diced jalapeno (or chili of your choice)
1/2 cup chopped onion
1/4 bunch cilantro 1/4 cup lime juice
1 clove garlic, minced 1/4 tsp ground cumin 1/4 tsp black pepper
Directions
1. Dice cauliflower, jalapeno, tomato and onion. Mix together. (Dice should be appx 1/8")
2. Chop cilantro into small pieces.
3. Mix all ingredients together.