This is great recipe and we make it every week. It uses cheap basic ingredients like lentils and onions, so it’s great if you on a budget.

1 cup cooked lentils (greeny brown kind) (~1/2 c dry, boiled)
1 onion, chopped
3-4 cloves garlic, pressed or chopped small
1/4 or more mushrooms, trimmed, slices small. We put as much as we have on hand. Brown ones are a must , as they are more flavorful than white. Shittake are the best if you can afford them.
1/2 c breadcrumbs.

Saute onion on medium heat for 4-5 minutes, add garlic and mushrooms for 1-2 minutes.

Mix cooked lentils, onions, garlic, mushrooms with 1/2 breadcrumbs. Add
some nuts if desired (such as 1/4 c chopped almonds)
Add a bit of water at a time until the mixture is no longer crumbly and becomes stick (max 4 tbsp)

Make into patty forms and cook on medium-high heat on the stove with a little bit of olive oil.

Serve on whole wheat buns with tomato slices and lettuce or sprouts. Serve with homemade ketchup. Great with yukon gold oven fries.

1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups soy milk
1 tbsp sweetener, such as sugar, honey, or even applesauce
fresh fruit (optional)

In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/ cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining milk to the dry mix and stir together until “just mixed”. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Makes 2 or more servings. Garnish with fresh fruit and maple syrup.