Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.
Set oven to 400 degrees.
Wash and cut turnips in half. Rub with olive oil and wrap in aluminum foil. Peel sweet potatoes and rub with olive oil and cover with aluminum foil. Put both into the oven until easily pierced with a fork (about 45 minutes).
Wash vegetables and grate.
Combine in a small mixing bowl with egg and flour.
After all ingredients are mixed, shape the mixture in small patties.
Place on a hot pan with oil and cook each one until each side is golden brown.
Serve warm and enjoy.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
You want to eat delicious meals, but you also want to be heart-healthy.
Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
Gather and wash all ingredients.
Rough chop both the parsnip and apples.
In a boiling pot, place the parsnip and apples.
Coarsely mash garbanzo beans with a fork or masher.
Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties.
Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.
In a medium saucepan, bring 1½ cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.
Preheat oven to 375 degrees. Prepare a sheet pan with parchment paper.
An hour before you plan to eat, peel and quarter the sweet potatoes. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.