Green Kitchen at Home

David Frenkiel and Luise Vindahl are no strangers to healthy eating but not at the expense of convenience - or great taste. Here’s two delicious recipes, perfect for summer eating
Vegan Mushroom & lentil burgers

Serves 10

For the lentil patties

150g pumpkin seeds
4 tbsp extra-virgin olive oil
1 onion, roughly chopped
½ handful cavolo nero or curly kale, stems removed roughly chopped
2 cloves garlic roughly chopped
250g mushrooms of choice, cleaned and roughly chopped
400g store-bought cooked lentils
4 tbsp capers, drained and rinsed
2 tbsp tomato purée
½ tsp smoked paprika
sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, virgin coconut oil, butter or ghee, to fry

For the sweet potato fries
2 large sweet potatoes, scrubbed and cut into fries
3 tbsp extra-virgin olive oil
sea salt and freshly ground black pepper

To serve
12 burger buns of choice
vegan mayonnaise
lettuce leaves
sliced tomatoes
apricot and tomato chutney (see recipe)
sliced ripe avocado
drained gherkins

For the patties, place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan set over medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan, and sautéfor about 10 minutes until the onion has softened. Transfer to the food processor.

Increase the heat to medium-high and add the mushroomto the pan. Sauté (without stirring) for about 5 minutes, until golden. Turn over and sauté for a further 5 minutes, or until tender and golden, then transfer to the food processor.

Add the remaining patty ingredients (except for the frying oil) to the food processor, season to taste, and pulse until combined but still coarse. Transfer ¼of the mixture to a large mixing bowl, and blend the rest until smooth. Transfer to the bowl, and mix until combined.

Use your hands to shape the mixture into 10 patties. Heat the oil in a large non-stick frying pan or griddle pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes, until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes, or until golden.

For the fries, preheat the oven to 200°C and line 2 baking trays with parchment. Transfer the sweet potatoes to the trays, drizzle over the oil, season, and toss until well coated. Spread out on the trays, ensuring they don’t touch, and bake for 20 minutes. Increase the heat to maximum, and bake for a few more minutes untilcrispwith slightly scorched edges.

To serve, place the patties inside buns spread with mayonnaise and filled with lettuce, sprouts, tomato, chutney and avocado, and serve accompanied by sliced gherkins and the fries.

Italian Cheesecake Jars

Serves 4

For the topping

16 fresh strawberries, hulled, cut into bite-sized pieces
2 ripe peaches, destoned and cut into bite-sized pieces
1 tbsp runny honey or pure maple syrup
½ lemon, juice only

For the base
75 g almonds, roughly chopped
8 soft dates, pitted and mashed
a pinch of flaky sea salt

For the filling
250g mascarpone
1–2 tbsp runny honey or pure maple syrup
1 lemon, zest plus ½ the juice
2 tsp vanilla extract

To serve
torn fresh lemon balm or mint leaves
elderflower or lavender petals (optional)

For the topping, place the fruit in a medium bowl, drizzle over the honey or syrup and lemon juice, and toss until well-coated. Set aside for about 15 minutes to macerate.

Meanwhile, prepare the base. Place the almonds and dates in a medium bowl, add the salt and, using your hands, rub the dates into the almonds until combined. Set aside.

For the filling, place the mascarpone, honey or syrup, lemon zest and juice and vanilla in a medium bowl, and mix until combined.

To assemble, crumble the almond and date mixture into the base of four jars, dollop the mascarpone filling on top, and spoon over the fruit.

Serve topped with a sprinkling of lemon balm or mint, and elderflower or lavender petals if you wish.

  • For a nut-free alternative, replace the almonds with sunflower seeds or pumpkin seeds.
  • For a lighter version, replace the mascarpone with regular yoghurt.
  • For a vegan alternative, replace the mascarpone with coconut yoghurt.
  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

Recipes from Green Kitchen at Home’ by David Frenkiel and Luise Vindahl, published by Hardie Grant, RRP £25

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