Some healthy recipes from Chatelaine magazine are the tempeh superfood burger and its accompanying kale-walnut pesto and beet ketchup. Enjoy the pesto and ketchup separately or on top of the burger.
To make a tempeh superfood burger, slice 9 ounces of tempeh in half horizontally and vertically to create four rectangular pieces; brush 1 teaspoon of olive oil on all pieces. Sprinkle with 1/4 teaspoon of salt and pepper to taste. Oil and preheat a grill to medium heat; barbecue the tempeh until grill marks form (about three to four minutes), flipping halfway through. Divide 1/2 cup of kale-walnut pesto, 1/2 cup of beet ketchup, 1/2 cup of pickled carrots and 1/4 cup kale of chips among four whole wheat hamburger buns. Add one tempeh rectangle to each bun and serve.
To make beet ketchup, cook 1 teaspoon olive oil on medium heat and add a thinly sliced onion. Brown the onion; add 1 1/2 cups of grated beets and 1 cup of water. Cook, stirring occasionally, until the liquid is gone and the beets are soft. Mix in 2 tablespoons of white vinegar, 1 tablespoon of brown sugar, 1/2 teaspoon of Worcestershire sauce and 1/8 teaspoon salt. Add pepper to taste; mix it in a blender until it is smooth. Let it cool completely.
To make kale-walnut pesto, add 4 1/2 cups of chopped kale to boiling water. Cook it for 30 seconds, drain it, rinse it with cold water and drain it again. In a food processor, combine the kale, 1/2 cup of grated Parmesan cheese, 1/2 cup of halved toasted walnuts, a clove of garlic and 1/2 teaspoon of salt. Add pepper to taste, and gradually add 1/3 cup of olive oil.