SmarterFitter Daily

Maybe a little too warm. But it was decent. Also in the salad: romaine lettuce, carrots, red onion, tomato, sunflower seeds, argan oil, lemon juice, basil, salt and pepper.

Essentially last night's leftovers.

A slight take on Ottolenghi's chermoula aubergine with bulgar and yoghurt recipe.

I'm loving this lately: I saute the cabbage and carrots with onion and caraway. Top with a poached egg and a sprinkle of paprika. Serve with toast, avocado and giardiniera. Comfort food.

This was good, but admittedly it made me feel a bit greasy.

Not a bad use of last night's leftovers: sea trout, potatoes, carrots, celery, spring onion, lettuce, parsley, basil, red wine vinegar, lemon juice, argan oil, salt and pepper.

See also: New Wave Fish Shop and a Great Recipe for Sea Trout

I have a stash of various veggie burger incarnations in the freezer, many of which come from recipes in Lukas Volger's Veggie Burgers Every Which Way book. I love this stash because they make lunches sooo easy. And I'm all about using veggie burgers in non-sandwich motifs, treating them as more of a "steak" rather than a bread filler. To that end, I love using veggie burgers to turn raw kale salads into a complete meal. 

Here, it's Lukas Volgers tempeh burgers to the rescue, a good match for this Asian-esque raw kale salad with curly kale, orange wedges, spring onion, grated carrot, toasted almonds, lemon juice, olive oil, and the magic: Sriracha sauce. A little requisite avocado and this was a total win.

Handy tip: frozen veggie burgers heat up pretty well in the toaster, giving them a crisp outer crunch that makes them also crouton like in the salad. I dig it.

Basically raw kale salad anything makes me really happy at the moment. 

Veggie burger is this one: Red Lentil Veggie Burger