Feel Good Guru

BBQ season is upon us in Toronto, and for every ten or twenty carnivores who show up at the staff picnic with their Gordon Lightfoot Burgers (mushrooms, cheese, onions) from the Healthy Butcher, there are one or two plant-powered peeps who cringe at the idea of firing up a beloved Canadian folk singer and slathering him with mustard.

Whatever your idea of good summertime eats, you’ll discover that these Curried Tempeh Burgers are a hit at any bbq party. They’re delicious, filling, protein-packed, and easy to whip up. Bake them first in the oven, then just warm them on the bbq to give’em a mild smoky aroma. Dressed with a homemade sundried tomato pesto, they’re simply irresistible.

Curried Tempeh Burgers

(makes 1 dozen patties)

2 8-oz pkgs of Wildwood Organic Tempeh

1 small-medium onion, diced

1/2 cup organic pumpkin seeds

2 cups loosely packed baby spinach, chopped

1/2-1 cup rolled organic oats

3 Tbsp mild white miso

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard seeds

2 tsp curry powder

1 tsp coarse Celtic sea salt

pinch of cayenne

1/2 cup of spring water

Open tempeh packages and crumble finely into a frying pan with a splash of water. Add onion and simmer for a few minutes on medium until everything feels incorporated. Add just enough water so nothing sticks (about 1/4 cup).

Meanwhile, make curry paste by combining in a small bowl miso and spices with about 1/4 cup of spring water.

Transfer tempeh from the pan to a bowl and add chopped spinach and pumpkin seeds. Stir in curry paste. Sprinkle in oats to adjust consistency. The oats will absorb excess water and help everything stick together. If your mixture feels very wet, add the entire cup. If not, try half a cup. Your mixture should stick together when you squeeze it in the palm of your hand.

Form into patties and bake for about half an hour on 325. Flip after 15 minutes to ensure even baking.

Heat through on the barbecue and serve in a multi-grain bun slathered with homemade sundried tomato pesto made by blending sundried tomatoes with pumpkin seeds, a pinch of sea salt, fresh ground pepper and just enough water to form a thick spread.