Here are a few tips for successful vegan sloppy joes:

Don’t cook the lentils in the skillet with the sauce. If you do, they’ll soak up too much liquid. Cook the lentils separately, and then stir them into the simmering base sauce.
Dice everything small. Be sure to dice the onions, peppers, and carrots fairly small so they almost dissolve in the sauce. Then cook those for a few minutes in olive oil before adding the standard yet delicious spices for the “sloppy” sauce—ketchup, tomato sauce, vinegar, and sugar. How can you go wrong with those flavors?
Add water until the consistency is right. After you stir the cooked lentils into the mix, add some water to combine the flavors. If at any point the mixture seems too dry, add more water to thin it out.
HOW TO SERVE VEGAN SLOPPY JOES
I’m not going to lie—I could just eat a bowl of the lentil sloppy joe filling like it was soup. It’s that good! But that aside, serving these in traditional sloppy joe fashion is the way to go. Toast some buns, and add sliced red onion to the bottom bun, so it doesn’t get too soggy. Then pile on the sloppy joe mixture, pickles, and top bun. Bring napkins!

HOW TO STORE LEFTOVERS
Sloppy joe leftovers can be stored in the fridge for a few days. Reheat in a skillet over low heat. Add a splash of water as they reheat to make the mix nice and saucy again.

These Vegan Sloppy Joes are made with green lentils and a spice blend so good you’ll be licking the plate. You won’t miss the meat! Great make-ahead or freezer meal, too.
If you grew up in the 90’s, you probably remember Adam Sandler’s ode to lunch ladies around the world. I’ve been unable to eat or make sloppy joes ever since without singing that refrain, and my kids actually think I’m pretty funny for once!

Traditional sloppy joes aren’t hard to make, but it turns out it’s even easier to make a good vegan sloppy joe than it is to make one with beef! And it’s all thanks to one secret ingredient…

THE SECRET TO VEGAN SLOPPY JOES
Green lentils!

Besides being super healthy, green lentils (also known as French lentils, or Puy lentils) are a great substitute for beef in sloppy joes. They cook up beautifully and have just the right texture and structure to be piled high on a bun. They also won’t turn mushy like the red lentils used for dal.

If you don’t have green lentils, you can use brown lentils as well.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Everybody knows the classic 30-minute recipe, but what if I told you there was such a thing as a 15-minute recipe?!

The shrimp is about a five-minute grill, and the couscous is a five-minute cook. Even if you do them separately you are looking at a 10-minute project, but if you do them in tandem it is so fast.

Of course, my main issue isn’t time, but if my kids will eat this. Shrimp is notoriously tricky for kiddos. Check out the report card below to see how mine did with it. Let’s dive in!
WHAT ARE THE BEST SKEWERS FOR GRILLING SHRIMP?
There are two options when it comes to skewers: metal and bamboo. Metal are nice because they don’t burn, but they also let the shrimp rotate and are harder to manage. Personally, I like bamboo skewers for quick-cooking dishes like this. Just soak them briefly in water and they work great for shrimp.

IS THIS EASY TO SCALE UP FOR A COOKOUT?
Absolutely! Cook as many pounds of shrimp as you want. They cook so fast that you can feed a huge crowd with this recipe in just a few minutes! It’s a great backyard BBQ recipe, assuming that someday we will get to have parties again.

I think peppers and onions are a must and cook well in the foil alongside the steak. Beyond that, it’s kind of dealer’s choice. Here are a few of my favs (all of which you will find at my table when I serve fajitas):

Avocado
Sour cream
Red salsa, green salsa or pico
Hot sauce
After seasoning the steak and vegetables, you might have some spice mix leftover. You can use it to sprinkle on the fajitas before serving or keep it in the pantry. The spice mix is great on tacos and keeps well for three months in an airtight container.

INGREDIENTS
Fajita Spice Mix:

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
For the fajitas:

1 1/2 pounds steak, skirt, flank, or strip (no more than 1-inch thick)
1 large green pepper, sliced thin
1 large red pepper, sliced thin
1 medium sweet onion, sliced thin
4 teaspoons olive oil
10-12 medium flour tortillas
DAD ADD — Lime Cumin Sour Cream:

1 cup sour cream
1 lime, zest and juice
1/2 teaspoon ground cumin
Pinch of salt

1 Prepare the bacon: Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

2 Bake the bacon and scrub the potatoes: Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15-20 minutes. Check the bacon around the 18-minute mark. Some types of bacon cook faster than others. (See How to Make Bacon in the Oven for full details.)

While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!)

Remove the bacon from the oven; transfer to a paper towel-lined plate.

3 Bake the potatoes: Increase the heat to 400˚F. Place potatoes on a baking sheet, drizzle well with olive oil, and sprinkle with coarse salt. Bake potatoes for about an hour until the skins are shriveled slightly and the potatoes are very tender. (See How to Bake a Potato for more details.)

4 Blanch the broccoli: While the potatoes bake, cook your broccoli. Bring a large pot of water to a boil. Add a big pinch of salt to the water to season it. Add broccoli to the water and boil for 3 minutes until the broccoli is just tender, but not mushy at all.

When purchasing spices, the real taste of meats can be lost if the points that need to be considered are ignored. He expressed that due to the demands of the citizens increased. Tuncay Tezcan said, “For nearly three months, there was tension and stagnation in the markets due to the pandemic. Everyone was locked up at home during this period, for precautionary reasons. When the rules started to be relaxed as of June 1, the markets started to move. This movement started to show a little more vitality in the spice business in our sector before the Eid al-Adha. During this period, we have Turkish citizens coming from Europe. They came to Turkey, but they bring their holiday shopping with a mobility market. Saying that our business is good now, we hope it will be even better. ”Stating that the sector is increasingly active every day, Tezcan said,“ As the day goes on, the process becomes more active. It started to be more abundant in our work. So our turnover is increasing. In other words, every week is going higher than last week. Hopefully, this process will make all of our tradesmen smile ”.

Europeans are great hope
Turkish citizens, who generally live in Europe but come to the country for the holidays, add vitality to the spice industry. The kilograms of spices purchased by expats to take with them during the return process make the people in the sector smile.

Speaking on this subject, Tezcan said, “These European citizens are not only spice, they are mobilizing all sectors with Allah’s permission. Because there costs with costs in Turkey are very different. From here, they can shop almost 50 percent more economically than in Europe. That is why, on the way from here, they are in demand from their dried peppers, eggplants, Antep pepper, stuffed eggplant, all kinds of spices, other cosmetic groups, vegetable oils, etc. I also observe with my other tradesmen in the bazaar. There is a dynamism in their work, too. Our citizens coming from this Europe during the summer season really move our business ”.

chef,program,tv,food,famous Trumpeted Chefs Program
“Chefs of the Kitchen” presented by Cüneyt Asan made a splash with the first episode
“Chefs of the Kitchen” program started on NTV by Cüneyt Asan, who is known by the industry with the Günaydın brand, made a splash in the first part.

Cüneyt Asan hosts famous chefs who turn food into a work of art in “Chefs of the Kitchen”, which was broadcast on NTV. Taking the audience on a joyful and energetic gastronomic journey with its unique presentation, Cüneyt Asan focuses on chewy recipes that anyone can make at home.

Cüneyt Asan, “In Chefs of the Kitchen, we focus on delicious recipes shaped in the hands of chefs that can be easily applied at home by all the audience. With a pleasant conversation with my chef guest, we will prepare many tastes that will enrich the tables, while we will introduce the ingredients closely and share kitchen tips. We will give tips for creative recipes and share suggestions that will add creative touches to meals, while the screen displays meet the different flavors of famous chefs. We will undoubtedly offer more than a recipe. ”The first guest of Cuneyt Asan was D.ream Brand Chef Melih Demirel. The first guest of” Chefs of the Kitchen “presented by Cüneyt Asan, which was shot at Myk Gastro Arena and made a big impression with its first episode, is; D.ream Brand Chief Melih Demirel became the recipe for “Yalanci Sarma with Sea Bass” that everyone can easily make at home. Cüneyt Asan, who takes screen people on a joyful and energetic gastronomic journey with its unique presentation as well as delicious recipes, focuses on the recipes that can be made at home by anyone shaped by the chefs in his program.

“Chefs of the Kitchen” with Cüneyt Asan, who brings famous chefs to your kitchen on NTV every Monday at 12.45, will be indispensable for the screens with a pleasant conversation!

Metro’s first gastronomic discovery platform in Turkey within Turkey implemented Gastronometro Fried Vegan Burger recipe from the chef.

Fried Vegan Burger Burritos (for 4 people)
Materials

Vegan burger 4 pieces,Mexican beans 150 g,Fresh onion 50 g,Coriander 20 g,Lime 2 pcs,Jasmine rice 60 gr,Avocado 2 pieces,Yedikule lettuce 3 pieces,Kapidag purple onion 2 pieces,Olive oil 50 ml,Tomato 2 pieces,Spinach tortilla bread 4 pieces,Salt 6 gr
Fabrication

Jasmine rice is boiled for 30-40 minutes with 1 to 1.8 ratio of water with the lid closed and seasoned with salt and black pepper.
Vegan burgers are fried evenly in a pan.
Tomato, scallion, coriander, lettuce and purple onion are finely chopped into brunoise.
Avocados are diced larger and the fried vegan burger is chopped into large pieces.
Rice, greens, garnishes and vegan burger are placed on tortilla bread, respectively, and wrapped evenly by covering the edges.
The outside is fried and served in a toaster or grill.

These Vegan Sloppy Joes are made with green lentils and a spice blend so good you’ll be licking the plate. You won’t miss the meat! Great make-ahead or freezer meal, too.
If you grew up in the 90’s, you probably remember Adam Sandler’s ode to lunch ladies around the world. I’ve been unable to eat or make sloppy joes ever since without singing that refrain, and my kids actually think I’m pretty funny for once!

Traditional sloppy joes aren’t hard to make, but it turns out it’s even easier to make a good vegan sloppy joe than it is to make one with beef! And it’s all thanks to one secret ingredient…

THE SECRET TO VEGAN SLOPPY JOES
Green lentils!

Besides being super healthy, green lentils (also known as French lentils, or Puy lentils) are a great substitute for beef in sloppy joes. They cook up beautifully and have just the right texture and structure to be piled high on a bun. They also won’t turn mushy like the red lentils used for dal.

If you don’t have green lentils, you can use brown lentils as well.

Place the garlic, shallots, and ginger into the bottom of the crock pot. Position the turkey breast skin up so it’s sitting on top.Cover and slow cook on low for 3-5 hours (for a 2 lb breast) or until the internal temperature reaches 165°F. When done, remove from the crock pot and place in an oven proof dish and let rest for 10 minutes.
While the turkey is resting, make the gravy: Strain the drippings with a fine mesh strainer into a large liquid measuring cup, pushing down on the solids to squish out any extra flavor. You’ll need 1 3/4 cups of liquid for the gravy so if you need to, add a bit of chicken stock or water to top it up.
Add the the drippings plus stock to a sauce pan over medium heat. In a small bowl, whisk the cornstarch with 1/4 cup cold water. When the stock comes to a simmer, whisk in the cornstarch slurry and let bubble and thicken. Remove from the heat and stir in the remaining 1.5 teaspoons of soy sauce, taste and season with salt and pepper.
If desired, crisp up the turkey skin. Turn your oven on broil high and place the turkey on the top rack and broil for 3-5 minutes or until the skin is crispy and golden, keeping an eye on it so it doesn’t burn. Slice and serve with gravy and/or the optional scallion oil.

Simply put, honey baked ham is a ham baked with a honey glaze. A juicy, fully cooked ham is glazed with honey and spices and baked through until warm and cozy and lacquered with sweet honey goodness. It’s the perfect easy show-stopping centerpiece for any dinner celebration.Honey baked ham also happens to be the name of a super popular ham purveyor that sells honey baked hams, but you can easily make your own at home without shelling out the big bucks.

Why this honey baked ham?
Classic honey baked hams are delicious but if you’re going to take the time glaze your own ham, then it’s your chance to shine and get creative! Originally I was going to make a brown sugar bourbon apricot glaze but Mike made a comment about how he thought I was going to char siu the ham and this is the beauty we came up with!

Honey baked char siu ham is a perfect balance of sweetness and umami thanks to a combination of brown sugar and honey, a splash of soy sauce, hoisin sauce, and a hint of five spice.

Steak Diane is the retro-cool steak you need in your life right now. This was the best steak I’ve had in a long while. I make and eat a lot of steaks, but for some reason I never thought to make Steak Diane. It blew me away with how good it was. It’s going to be in our weekly rotation for a long time.

If you love steak with mushroom sauce or peppercorn sauce, you’ll love Steak Diane. It’s hampered with a stodgy old name but it’s out of this world delicious and always impressive. It’s the perfect steak for a special occasion or a date night when you want to impress someone. There are no subtle flavors here. It’s smoky, mushroom-y, and deeply meaty. It’s just over the top everything, in a good way.
The perfect special occasion steak
While many people adhere to the adage that steak only needs salt and pepper, there’s no denying that just salt and pepper can be expensive to pull off, especially for a special occasion. It shows off your cooking talent to cook the steak just right, but it’s also a large part just buying the most expensive steak you can afford.

For me personally, it’s also a little boring: I go to steak houses and bistros to experience what they can do with peppercorn, roquefort, compound butters, or stuff like that mystery sauce they serve at le Relais de L’Entrecôte, and I’d like to do the same when doing special occasion meals at home.

Crispiest: Place the oil in a deep roasting pan and place it in a hot oven for 10 minutes until shimmery. Carefully remove the roasting pan, place on a heat proof surface and use a pair of tongs to place the potatoes in the hot oil, turning to coat, then roast the potatoes in the oven.
Crispier: In a small pan, heat up the oil over medium heat. When hot and shimmer, very carefully pour it into it to a deep roasting pan. Use a pair of tongs to transfer the potatoes over to the hot oil and toss to coat then roast in the oven.
Crispy: Place the potatoes in a roasting pan, drizzle on the oil and then use a pair of tongs to coat each potato then roast in the oven.
My favorite way to achieve ultra crispy roasted potatoes
My favorite way of getting super crispy potatoes without the scariness of pulling a hot pan of oil out of the oven is a combination of numbers 2 and 3. I like to get my biggest cast iron, and heat it up with the oil over medium high on the stove. When it’s hot and shimmery, I carefully use a pair of tongs to add the fluffed up potatoes in, tossing, while the pan is still on the heat. Once everything is evenly coated in oilm I pop the whole thing into the preheated oven where everything gets super crispy and crunchy. The key to crispy potatoes is the hot oil and the hot pan in combination, so this is my number one choice for both, as well as safety.

Butter and oil – A mix of butter and oil is perfect for this recipe. This toast is going to be pan-fried, so you want the flavor of butter but because butter has a tendency to brown quickly, we’re going to add a bit of oil, which will make the toast extra crisp.
Garlic – I like the simplicity of using garlic powder, which is incredibly garlicky, and has the bonus of mixing into the butter smoothly, but if you want to mince up some fresh garlic, that will take this toast over the top.
Parsley – Dried parsley has come a long way! I keep a bottle in the pantry and add it to the garlic butter for those iconic green flecks. You can also just chop up some fresh parsley if you have it on hand.
Salt and pepper – How much salt depends on if you’re using salted or unsalted butter. Freshly ground black pepper adds a tiny bit of heat, add to taste.

Magic Green Sauce? Made with all green foods // whipped up in five minutes // eaten every day for the rest of my life.
I’ve been just WAITING for the right time to share this sauce, and by waiting I do definitely mean hoarding.

Friends, readers, good sauce loving people of the world: let me introduce you to 5 Minute Magic Green Sauce.

Loaded with avocados, garlic, parsley, cilantro, olive oil, jalapeño, lime juice, salt, and pistachios, it might be my favorite sauce (read: dressing, marinade, dip, spread) I’ve made ever ever ever. It’s reminiscent of guacamole just because of the avocado-cilantro-lime thing, but the parsley, the pistachios, and the olive oil keep it from being decidedly Mexican in flavor and make it compatible with, I mean, literally, everything. Salads, chicken, chips and crackers, sandwiches, dipping vegetables, you name it.
This Magic Green Sauce is adaptable, quick, extremely yummy, and generally the love of my life. It can be anything: dressing, sauce, spread, dip, marinade –> you name it. It’s going on everything I eat this week, from salads to quesadillas to just straight up chips and crackers. It has me licking out every last corner of my food processor and then telling people about it on the internet.

Time out for a second. I recently did a reader survey (check it here if you didn’t get a chance to say your piece) and one or more of the comments I got on the Least Favorite Things About Pinch of Yum section was something like this: you make it sound like everything you make is your favorite thing.

Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection.

Butter – I love the way brown butter makes baked goods taste. Browned butter takes this monkey bread over the top!
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights the cinnamon and sugar in this monkey bread making these soft lil balls so addictive.
Do I need a bundt pan for monkey bread?
If you don’t have a bundt pan, don’t worry, you can still make monkey bread. Just put all the little balls in a a regular pan. It can be round or rectangle, it doesn’t really matter! In fact, I love monkey bread in a loaf pan. But, if you’re on the lookout for a good bundt, this is the one I have and love.

Also, pro tip, if you’re wondering when your monkey bread is done – it can be hard to tell with all those little balls – if you have an instant read thermometer, just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know your monkey bread is done when the top is puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part.

Friends, I hate to be predictable, but I’d like take this moment to say that THIS SAUCE RIGHT HERE is my favorite thing.

Even if it means telling the truth about all my favorites, I have to talk-type honestly about The Food Feelings.
To anyone who was concerned about my too many favorite things, your concerns are valid. I can almost promise you that I will probably have another **FAVORITE** thing starting in, like, two seconds when I do my next recipe post, but that’s kind of my job, right? To find all the food favorites and share them, like this one, which currently tops the list for the Recipes I Actually Make More Than Twice category.

I’ve already made this sauce an inappropriate number of times since it first came to life last week and I am not even going to tell you how many full mason jars I have of this in my fridge right now from a Magic Green Sauce Snapchat session frenzy with an excited Sage yesterday (okay fine 3).
Which reminds me, how surprisingly fun is SnapChat?! I was once a hater, so if you’re grumbling under your breath right now, I get it. I do get it.

If you’re new to tofu, let me introduce you! In internet, whole recipes about how to cook it that will officially make you to a tofu-lover.

And from there, you can enter the big wide world of delicious tofu with my favorite recipes:

Firecracker Vegan Lettuce Wraps (a top POY recipe!)
Mind-Blowing Vegan Chocolate Pie (yes, a PIE)
Spicy Sesame Zoodles with Crispy Tofu (crispy = yes)
Spicy Sofritas Tofu (like Chipotle but better)
Coconut Curry Ramen (sweet, stick, delicious tofu)

WATCH HOW TO MAKE THIS RECIPE:
This recipe was inspired from the Crunch Bowl that I had at a little strip mall place called Aloha Poke! Which was inspired from an American fan-favorite – the crunchy roll. Crunchy rolls usually contain tempura shrimp, avocado, and “crunchies” which are fried tempura flakes – in general this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and being just really fun and delicious to eat. Personally… I love them, and I love having the option to now eat them in bowl form at home!
Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

Pâté: The most decadent and delicious of the pâté is foie gras but a more accessible pâté is probably chicken liver pâté or chicken liver mousse. It’s light, rich, and silky smooth. We also like a simple peppercorn pâté or a rustic country style pâté de campagne.
Terrine: Terrine mostly refers to the loaf-shaped pan that they’re cooked in. Sometimes they’re layered or baked in puff pastry. We love duck and pistachio terrine for its simple heartiness and amazing time tested flavors.
Rillettes: Rillettes are meat or fish that’s been chopped or shredded and confit/cooked own fat to make a thick spread. If you’ve had potted whitefish dip or potted salmon, it was probably a rillette. Rillettes are heartier than pâté and incredibly satisfying. Our favorite is pork rillettes.
The best cheese is a cheese you like! That being said, if you want to expand your cheese horizons, these are some of our favorites that aren’t the usual cheddar, brie, and mozzarella.

Epoisses de Bourgongne or Saint-Andre: These two are creamy, soft cheeses perfect for spreading. The Epoisses has a pretty pungent smell, but when you taste it, it’s creamy, salty, and sweet. At room temp it’s absolutely luscious. If you’re against stinky cheeses, you should go for the Saint Andre, a triple cream which is dense, buttery, and rich. It’s like brie, but better!

1 block extra firm tofu
1 cup rice, uncooked
2 cups frozen shelled edamame
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced
swish of neutral oil
1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
1/2 cup crunchy fried onions, crushed
spicy mayo (see notes)
Prep the tofu: Press the water out of the tofu.
Make the rice: Cook rice according to package directions.
Prep the edamame: Cook edamame according to package directions.
Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.
NOTES
The equipment section above contains affiliate links to products we use and love!

To make spicy mayo: Mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo. Adjust ratios on personal preference!

Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.

Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.
Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.

A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!

To toast the pepitas, combine the pepitas, 1 teaspoon olive oil, ¼ teaspoon each salt and cinnamon in a small skillet. Stir to combine, and cook over medium heat until the pepitas are starting to turn golden on the edges and making little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and set aside.
When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture over a large serving platter (or use a large serving bowl, if need be).
Arrange the butternut squash over the wild rice mixture. Crumble the goat cheese on top with a fork. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Serve.
This salad is good warm or at room temperature. It will keep well in the refrigerator for up to 5 days. Gently reheat leftover servings in the microwave, if desired.
WILD RICE NOTE: You’ll see a wild rice blend in my photos, but after further testing I recommend using regular wild rice instead. If you would like to go ahead and use wild rice blend anyway, cook it according to the package directions.

MAKE IT QUICK: Instead of preparing the butternut squash and pomegranate yourself, buy pre-cut options instead. Use two 12-ounce bags of pre-sliced butternut and 1 cup pomegranate arils. Or, use dried cranberries instead of pomegranate. You can cook the wild rice more quickly if you have an Instant Pot (see below).

INSTANT POT OPTION: Add the wild rice and 2 ½ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Remove the pot from the heat, and stir in the ginger dressing, kale, and half of the green onion while the rice is still warm.

CHANGE IT UP: Substitute sweet potato for the butternut, or 1 to 2 cloves garlic for the ginger. Any whole grain will work in place of the wild rice—farro would be good, or maybe quinoa. If you don’t like goat cheese, try feta. Don’t love kale? Omit it altogether or substitute a few handfuls of arugula instead. Love kale? I think you could use the full bunch, no problem. Instead of pepitas, you could use pistachios or pecans (toasted then chopped).

MAKE IT DAIRY FREE/VEGAN: Simply omit the goat cheese (or serve it on the side if accommodating guests with different dietary restrictions/preferences). You might like to serve individual servings with a dollop of vegan sour cream to make up for goat cheese’s creamy, tangy qualities.

These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.