These healthy veggie burgers are made with sprouted pumpkin seeds. When raw pumpkin seeds are soaked for 6-24 hours, their enzymes “wake-up” and become active. Soaked seeds have more protein and minerals readily available for the body, and are easily digested. Pumpkin seeds are especially beneficial for men’s health. You can eat these burgers uncooked, but we like to throw them on the grill for 10 minutes.

1 cup pepitas (raw pumpkin seeds)
1 cup textured soy protein (TSP)
¾ cup boiling water
2 T olive oil
2 large portobello mushroom caps
1 ear of corn, shucked
¼ cup zucchini, finely chopped
2 T sundried tomato, finely chopped
1 tsp. ancho powder
1 tsp cumin powder
½ tsp smoked paprika
1 tsp. salt
2 T ground raw pepitas (not soaked), or breadcrumbs

Leave the pepitas to soak in a bowl covered with plenty of water overnight, or anywhere between 6-24 hours.
When you are ready, drain the seeds and press out the excess water.
In another bowl, pour the boiling water over the textured soy protein (TSP), and let sit for a few minutes to soak in.
Next, finely chop the portobello caps into very small dice. A good way of doing this is to cut them in half horizontally into two layers, and then dice them.
Cut the corn kernels off of the cob with a large knife.
Heat up the olive oil in a sauté pan and sweat the diced portobellos. You don’t want to sauté them, but just cook them softly through without getting any color.
Take the pan off the heat and let them cool.
While the veggies are cooling, grind up the drained pepitas in a food processor until they are fully ground and start to form a mass.
Mix together the ground pepitas, veggies, TSP, ancho, cumin, paprika, and salt until thoroughly combined.
Add enough ground pepitas or breadcrumbs until the mixture holds together.
Form into 3.5 oz (give or take) patties and let rest for at least 30 minutes before grilling.
Grill on both sides for about 5 minutes in very high heat (some of the burger will stick to the grill if it is not hot enough).

Makes 8 burgers

Koshari is the national dish of Egypt. Brown rice, thin noodles, and elbow macaroni are combined in a dish, to which a lightly spiced tomato broth is added. We top it with sprouted beans, lentils, and fried onions.

¾ cup brown rice
1 ½ cups water
1 cup elbow macaroni
2 T olive oil
3 T onion, small dice
1 garlic clove
¼ tsp cumin
¼ tsp Aleppo pepper (optional)
1 28 oz can of whole peeled tomatoes (Muir Glen is our fave)
½ cup sprouted lentils (or mix of lentils with other small beans)
½ cup sprouted chickpeas
Garnish: ¼ cup onion, thinly sliced + 3 T olive oil

To cook the brown rice: heat up the 1 ½ cups of water in a pot and bring to a boil. Add the rice, bring the water back to a boil, then turn down the heat, cover, and simmer until all of the water has been absorbed and the rice is cooked through.

In another large pot cook the elbow macaroni according to the instructions. Drain and reserve.

In a third pot, heat up the olive oil. Gently sauté the onion in the olive oil until translucent, then add the garlic. Add the cumin and Aleppo Pepper (or a mild Paprika if you can’t find Aleppo), and stir.
Add the whole peeled tomatoes to the pot, leaving their liquid in the can, and gently break them up with your wooden spoon.
Cook the tomatoes down for about 10 minutes. Blend the sauce with the reserved liquid and then return it to the pot and simmer until it is the right consistency and has a nice flavor. It should not be as thick as tomato sauce.

For the garnish, gently fry the onion in the olive oil until dark and caramelized.
Drain on a plate lined with towel.

To serve, combine the rice and pasta in a bowl. Ladle over some of the tomato sauce, and then top with the sprouted lentils and chickpeas. Top with the fried garlic.

Alternatively, you can place each component on the table and allow the diners to put together their own dish.