Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Make a double batch and freeze after cooking. Will keep up to 6 months in the freezer.
Diet Types: Vegan, Vegetarian
Ingredients:
  • 1 cup dried lentils, rinsed
  • 3 cups water
  • 1 small onion, finely chopped
  • 1/3 cup button mushrooms, finely chopped
  • 1 stalk celery, minced
  • 1 tablespoon water
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Thyme
  • 1/4 teaspoon Sage
  • 1 teaspoon Tamari
  • 1/4 cup unbleached flour
  • 1/4 cup rolled oats or bread crumbs
  • 2 tablespoons peanut butter
  • 1 teaspoon Dijon-style mustard
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    In a medium saucepan, bring the lentils and water to a boil, lower the heat, cover, and cook for 30 minutes until tender. Drain. In a medium skillet, steam the onion, mushrooms, and celery in the water, stirring to prevent sticking. Mix all of the ingredients together. Shape into patties and cook on a lightly oiled skillet, or bake in a 350 oven for 20 minutes. Turn once to brown on both sides.

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