SmarterFitter Daily

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.

Curly kale, white onion, carrot, boiled egg, red cabbage, toasted sunflower seeds, red chilli, orange wedges, and the magic ingredient..... orange marmalade! 

Dressing was just lemon juice, olive oil, salt and pepper.

Another raw kale salad inspired by Munch. Assembly as follows

Slice a piece of garlic in half and use the juicey sliced part to rub the inside of a big salad bowl. To this add:

• 2 cups raw curly kale, chopped
• 1 carrot, peeled and grated
• 100g cooked adzuki beans (lentils would also be good)
• 1/2 orange cut into large pieces (any juice left behind on the cutting board should also be scraped into the salad bowl)
• 1 tsp of honey mustard dressing + squeeze of lemon juice (or just use lemon juice and olive oil)
• Salt and pepper

Toss it all together, pile on a plate, top with toasted sesame and sunflower seeds and a few slices of hot red chilli.

A salad inspired by Munch. Made with raw kale, orange wedges, marinated tempeh, grated carrots, red onion, lemon juice, olive oil, salt, pepper and avocado. Damn fine, and even a little bit finer with a touch of Sriracha sauce:

Toast with almond butter on one half, PB on the other. Served with alfalfa sprouts, banana and a mimosa. Weird but satisfying combo.