Get Your Daily Vegetables With This Monster Of A Veggie Burger!

I’ve tried so many veggie burgers I’ve lost track. The vast majority fall apart when I try to cook them or have way too many ingredients, so preparing them is a tremendous undertaking. I came across this recipe for the Green Monster Veggie Burger in a book I was reading about slowing down the aging process…a topic most of us are interested in!

I made just a few small changes and was delighted to discover that this burger is really delicious. I love that it’s made of mostly green veggies as opposed to the traditional veggie burger that often has beans as the main ingredient. My batch made eight burgers and I’ve been enjoying them ever since!

Green Monster Veggie Burger


2 cups frozen baby peas

5 ounces baby kale (one of the small bins)

1/2 broccoli head, cut into florets

1 large celery stalk or 2 small, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup rolled oats

1 cup almond meal

1/2 cup walnuts, chopped

1 teaspoon Italian spice mix

2 teaspoons tamari

1 tablespoon Dijon mustard

1/2 teaspoon sea salt, or more to taste

1/4 teaspoon black pepper or more to taste


Your Choice:

1 small eggplant

1 red bell pepper

1 avocado, mashed

Salted plain Greek yogurt


Bring a medium pot of water to boil. Put in the kale, then after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool slightly before transferring to a food processor.

In the meantime, heat a tablespoon of olive oil ibrocpeaskaleinbowln a small pan and sauté the onion for 2-3 minutes. Add the minced garlic and cook for another minute. 
Place the cooked vegetables together with the chopped celery into a food processor and pulse 4 or 5 times. Make sure to leave some texture.
Transfer vegetable mixture to a large bowl and stir in the oats, almond meal, walnuts, and sautéed onion and garlic. Season with the Italian spice mix, soy sauce, mustard, salt and black pepper.
Form burger patties and set aside.
If you’re using grilled vegetables as a topping, cut the eggplant and red bell pepper into thin slices. Heat 1-2 tablespoons olive oil in a skillet and roast them gently for 3-4 minutes until lightly browned.

In a large skillet, heat about 2 tablespoons olive oil and cook the veggie patties over medium-high heat for 2-3 minutes on each side.

Serve them with or without bread ( I like this Fitness Bread) with grilled veggies or your choice of toppings. Enjoy!


Have You Tried Tempeh Yet?

Tempeh is a wonderful meat-free alternative that marinates nicely and has an amazing nutritional profile. It’s a fermented soy food that originated on the island of Java in Indonesia and is closest to soy in it’s whole food form. According to Whole Foods experts at “fermentation is desirable because it increases the digestibility of soy (especially its proteins), nutrient absorption from soy (including absorption of phytonutrient isoflavones like genistein and daidzein), and the concentration of bioactive peptides (formed during the breakdown of soy proteins during fermentation).”

Tempeh is a very good source of manganese, copper, phosphorus, vitamin B2, magnesium, iron and calcium. It also provides good fiber and protein.

You can usually find tempeh near the produce section.










This recipe was adapted from 101 Cookbooks. You can use any healthy, whole grain bread but I like it with this thinly sliced Mestemacher Fitness Bread .

I served these open-faced sandwiches with a large green salad of chopped apples, red onions, avocado and sherry vinaigrette dressing. My judge gave this a score of 8 out of a possible 10!


3 Tablespoons olive oil
1/4 cup tamari
2 Tablespoons balsamic vinegar
2 Tablespoons brown sugar
2 Tablespoons adobo sauce from a can of chipotle peppers
1 eight-ounce package of tempeh cut into 1/4 inch slices

2 cups cherry tomatoes, halved
1/4 cup olive oil
large pinch sea salt

About 3 cups greens cut into ribbons
1-2 avocados, mashed with a pinch of sea salt
6-8 pieces thin, whole grain bread


Preheat oven to 350º

Whisk together the 3 tablespoons of olive oil, tamari, balsamic vinegar, brown sugar and adobo sauce. Pour one-third of the marinade into an 8 X 8 baking dish or one that is just big enough to hold the tempeh in a single layer. Pour the remaining marinade over the top of the tempeh, cover and refrigerate for a few hours or overnight until ready to use.

While the tempeh is marinating, roast the tomatoes. Add tomatoes to a medium bowl and coat them with the olive oil and salt. Place in an oven-proof baking dish and bake for 45 minutes or until tomatoes are soft and sweet.

When the tempeh is done marinating uncover the dish and place in 350º oven. Cook for 20-25 minutes. Remove from oven and set aside.

To make the sandwiches generously slather 3-4 pieces of bread with mashed avocado. Top with a bit of shredded lettuce, a few tomatoes, 2-3 slices of tempeh and a few more tomatoes.