Nutritionist, Recipe Developer, Cookbook Author and Food Writer
For US-based food blogger, Gena Hamshaw, veganism isn’t just a preference—it’s a way of life.
A certified nutritionist, recipe developer, cookbook author and food writer, Gena spends her day juggling her studies (she’s working toward a Masters in Nutrition and Education and RDN) and her passion for food, which she shares on her blog, The Full Helping.
Gena’s present day food philosophy hinges on balance and making food choices that are wholesome and nourishing. She often incorporates pulses into her dishes as a vegan-friendly, plant-based source of protein. Her recipes and articles have been featured in numerous publications, including O Magazine and The Huffington Post.
Throughout the International Year of Pulses, Gena will create delicious recipes that showcase the versatility of pulses—starting off with this hearty skillet bake made with pinto beans.
More from Gena Hamshaw
Baked Curry Lentil Cakes with Roasted Red Pepper Sauce
Busy days don’t phase US-based blogger Dara Michalski, a food blogger who designs recipes with her hectic weekday lifestyle in mind—spent juggling her passion for cooking, raising a family and keeping her own personal health in check.
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The Lentil Cakes
- 1 cup red lentils
- 2 1/2 cups water
- 5 garlic cloves, divided
- 1 tsp olive oil
- 1 medium onion, finely chopped
- 1 1/2 tsp paprika
- 1 cup cooked brown rice
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup whole wheat panko breadcrumbs
- 1/2 lemon, juiced
- 3 tbsp cilantro
- 2 large roasted red peppers (4 halves), roughly chopped
- 3/4 tsp olive oil
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- 3 tbsp vegetable broth
- 1/2 tsp paprika
- 1/4 tsp curry powder
- dash of salt and pepper, to taste
The lentil cakes:
- Rinse the red lentils and pick out any debris.
- Place the lentils and 2 whole, peeled garlic cloves in a medium saucepan and stir in the water. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils are very tender, 20 to 25 minutes.
- Drain any excess liquid and discard the garlic cloves.
- Preheat the oven to 375 degrees F.
- Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
- Heat the olive oil in a medium nonstick skillet set over medium-high heat.
- Add the onion and cook until light golden brown, 3 to 4 minutes. Chop the remaining 3 garlic cloves and add to the skillet, along with the curry powder and paprika. Cook for 30 seconds.
- Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
- Pulse until the mixture is combined, but not pureed.
- Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
- Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
- Place a baking sheet in the preheated oven for 5 minutes. Remove, coat with cooking spray and transfer the lentil patties to the baking sheet.
- Bake for 15 minutes, or until the lentil cakes are browning on the bottom.
- Flip and cook for additional 5 minutes.
- Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.
- Place the roasted red peppers in the bowl of a food processor.
- Heat the olive oil in a small nonstick skillet set over medium-high heat. Add the onion and cook until browned, 3 to 4 minutes.
- Add the garlic, paprika and curry powder, and cook for 30 seconds.
- Transfer the onion mixture to the food processor, along with the vegetable broth, salt and pepper.
- Puree until the sauce is smooth.