veggie burgers

[ka_yun]

I'm starting to slip ><! plz help. :(
I LOVE soy products and veggie burgers.
does anyone know how to make raw ones w/o a dehydrator (if thats how it was saposed ta b made)? I don't have one of those.
I need to b add'n more greens into my raw diet anyways, so kno some recipes that use veggies for the veggie burger?
also... what ta do about the bread?
thankx all so much ^.^

[Revvell]

You can make many of the burgers without a dehydrator. I usually make them "thinking" they'll make it in there yet, when I start eating the mixture, I don't stop. Wrap it up in collard greens along with anything else you might use in a wrap/sandwich.

Revvell

[ka_yun]

thankx so much, but what are the burgers made out of?

[Revvell]

thankx so much, but what are the burgers made out of?

That, of course, would depend on what recipe you use. I've made Alissa's and Juliano's ~ meatloafs as well as burgers. I have no patience with dehydrators when it comes to eating.

What books do you have? If you don't have any, do a search here or, google "raw food recipes".


Revvell

[Ariannah]

Yes, that's the good thing about raw, you can eat the "dough" and it's good stuff.

I like the Carrot-Pecan burgers in Alissa's book page 375. I actually made some today, non-dehydrated, and rolled up in a collard leaf.

I've had them dehydrated too, and they are yummy. However, I much prefer the moist taste of them fresh - wrapped up "burrito" style in the collards.

[trinity082482]

http://fresh-network.com/images/recipes/zoomburger.jpg

Zoom Burgers

Servings: 6
Special equipment: Food processor, dehydrator

• 1 1/2 cups walnuts soaked for 12 hours and dehydrated
• 2 cups zucchini, shredded
• 3/4 cup celery, minced
• 1 1/2 cups mushrooms, minced
• 1/2 cup red onion, ,minced
• 1 clove garlic, crushed
• 2 tablespoons dark miso, plus a little water
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh sage, minced
• 1 teaspoon Celtic Salt
• 1/2 teaspoon white pepper
• 3 tablespoons parsley, minced
• 1/4 cup golden flax, ground into powder

1. Place 2/3 of the walnuts in the food processor, and puree. Add the zucchini and pulse to mix. (Do not over process - mixture should have a little texture.) Put mixture into a bowl large enough for mixing.

2. Mince remaining nuts by hand or pulse in the food processor until grainy.

3. Combine all remaining ingredients together and stir well.

4. Form burgers 1/2 inch thick using 1 cup of mixture per patty.

5. Place on a Paraflexx sheet in a 105 degree dehydrator for 6 - 12 hours or until desired texture is achieved. Turn once during dehydration time.

6. Serve on a lettuce leaf or a live sprouted grain bun with Cashew Mayonnaise, Honey Mustard, Real Tomato Ketchup and all the raw `trimmings'.

Serving Variation: To serve as a more elegant dinner entrée, form them into oval-shaped croquettes 1/2 inch thick, using 1 cup of the mixture per croquette, and serve on a bed of Sweet Red Pepper Sauce or Onion Shiitake Gravy

Real Tomato Ketchup

Serves 12 (approx. 10 ounces)
Special equipment: Blender

• 1 1/3 ounces sun-dried tomato powder (1c = 2/3 c powder)
• 1tablespoon tamarind paste or lemon juice
• 2 tomatoes, chopped
• 1 tablespoon lemon juice
• 1 pitted date
• 3/4 teaspoon Celtic salt
• dash white pepper

Puree all ingredients in blender or food processor. Store in fridge for up to 1 week.

NOTES :
1 cup dried tomato halves = 2/3 cup (or 5 1/3 oz) when ground into powder, using a Vita-mix or other high-powered blender. If a Vita-mix is not available, soak the sun-dried tomatoes in water until they are soft enough to dice, then use the diced tomatoes in place of the powder.


Cashew Mayonnaise

Serves 12 (makes 12 ounces)
Special equipment: Blender

• 1 cup raw cashews
• 1/4 cup water
• 1/4 cup lemon juice
• 2-3 soft dates, pitted
• 1 teaspoon Celtic salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash white pepper
• 1/2 cup olive oil

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.
2. While continuing to blend, add oil in a steady stream, until emulsified.
3. Store in a tightly sealed container the fridge for up to 2 weeks.
Honey Mustard


Serves: 12 (Makes approx. 4 ounces)
Special equipment: Blender

• 1/2 cup brown mustard seeds, soaked 8 - 12 hours and drained
• 3/8 cup lemon juice
• 6 honey dates, pitted
• 1 1/3 tablespoons Tamari

1. Puree all ingredients together in a blender to form a smooth paste.
2. Store in a glass jar in the fridge for up to 2 months.
Onion Sesame Burger Buns

Adapted from Angel Foods: Healthy Recipes For Heavenly Bodies
Makes 6 buns
Special equipment: Food processor, dehydrator

This recipe requires 48 hours of soaking and sprouting prior to making the dough for the bread, then another 8 hours or more to "cook" in the dehydrator.

• 3 cups kamut, hard wheat, rye or mixture of grains
• 3 tablespoons agave nectar or other sweetener of choice
• 1 1/2 cup sesame seeds
• 1/2 cup dried minced onions
• 1 teaspoon Celtic salt

1. Put grains into a glass jar, at least four times it's size in volume. Fill jar with chlorine-free water and cover with plastic screen secured with a rubber band. Allow grains to soak for 8-12 hours.

2. Drain grains and rinse with fresh water. Drain well again and lay the jar on its side in a dark cupboard for 8 hours to sprout.

3 After 8 hours of sprouting fill the jar with water and drain well. Lay the jar on its side in a dark cupboard for another 8 hours.

4. Divide all ingredients, including grains, in half and make this recipe in two batches for best results.

5. Put (1/2) the grains along with (1/2) the sweetener into a food processor outfitted with the "S" blade. Process until the grains are broken into pieces, but not over processed. Mixture should resemble sticky cooked rice, not mush.

6. Add 1/2 cup sesame seeds, (1/2) the dried onions and (1/2) the salt, and pulse to mix. Remove the mixture from the food processor and repeat, using the remaining ingredients.

7. Form six burger buns and sprinkle the top with half the remaining sesame seeds.

8. Place buns on a Paraflexx-lined dehydrator tray and dehydrate at 120 degrees for about 2 hours. (Don't worry this will not hurt the enzymes, as long as you only do it for 2 hours.)

9. Turn the buns over sprinkle with the remaining sesame seeds and reduce heat to 105 degrees. "Cook" in the dehydrator for another 6 hours, or until the buns are dry on the outside and moist and chewy on the inside.

10. Slice the bun through the middle, spread with sauces, add lettuce, tomatoes, thinly sliced onions and the zoom burger. Serve with Unfries.


Jicama Un-fries

Serves: 6

• 2 jicama, peeled
• 2 tablespoons solar-dried sea salt
• 1 teaspoon paprika
• 1 teaspoon Celtic salt

1. Slice the peeled jicama lengthwise to resemble French fries.

2. Toss with salt and allow to sit for 1 hour to soften.

3. Rinse well and pat dry using a clean dishtowel.

4. Sprinkle paprika and Celtic salt on Un-fries and serve with Real Tomato Ketchup.

NOTE: If desired, you may warm Un-fries in a food dehydrator for 1 - 3 hours prior to serving.

[Carmella]

Hey Trinity,

Wow! Sounds (and looks) like quite a feast! Who are the recipes from?

Just last night, we had Raw Guru's Veggie Burgers on Russell James's almond bread and OMG was it ever good! Here's the recipe:

3/4 cup burdock (puree, you can grate it on a very fine grater, or blend it with the water)*
1/2 cup sunflower seeds (soaked)
1/2 cup cashews or pine nuts
1 cup almonds (soaked)
1 cup walnuts (soaked)
3 tbs. olive oil
1/2 cup celery juice or water
1/2 carrot (finely minced)
1 celery stick (minced)
2 tbs. dried basil
1 tbs. dried sage
1 tsp. fresh ginger (minced)
2 tbs. fresh cilantro
pinch of turmeric (keeps the mixture from spoiling)
1 tsp. cayenne or 1 tsp. of fresh diced ripe jalapeno
pinch of freshly ground black pepper (optional)
1 tsp. sea salt

Blend the nuts with the oil and celery juice or water. Mix in everything else. Put this is the fridge to marinate for 1 hour.

Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness.

Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate for 2 hours at 145 degrees (only in the Excalibur at this temperature).

Then bring the temp. down to 115 degrees and continue to dehydrate until desired consistency.

You can make these into little meat balls and serve them with pasta, or make them even smaller and top your pizza. Yummy!

*The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor!


I just made patties with my hand...seemed simpler. You could probably just skip the dehydration too; the texture would be different but so what? A viable option is to use your oven at the lowest setting with the door open.

Enjoy!

Carmella

[ka_yun]

wow! thankx all so much
I'm going to try them asap :D

[misslinda]

WOW, post #7 on this thread is amazing!

[Veganforlife]

Carmella - love the new avatar!
Where do you get Burdock? HFS?

[carolg]

Trinity,
Way to go. Wow. I even have sprouted wheat that was supposed to be used for wheatgrass but now it could be called "buns." Your fries look amazing. Your burgers look fabulous. okay, I love it all! I don't htink I can wait for the burgers to make so I'm thinking, without walnuts, I may do sunflower seeds or even almonds, using less is best theory, and then having the American kind of meal: burgers/fries on a bun with ketchup. Amazing and thanks for the picture here and credit to those who deserve it.

Carmella, thanks too for sharing. I don't have all the nuts so have to "way" plan ahead if I'm getting this rich burger.

carolg

[carolg]

Burdock sold at asian or oriental markets. It looks like a long, brown, usually skinny pencil.....produce section found at.
carolg

[luna99]

WOW, post #7 on this thread is amazing!

yeah it is! those jicama fries look outrageous and like the real thing! goodness.. I"m gonna have to make some!

[merfie]

i made the walnut burgers from www.shazzie.com they were amazing. i did dehydrate mine, but you don't have to...

[carolg]

Merf,
Burgers I remember looking fab.

OT: Contacted 3 big players here for Maraw's magazine (waiting on response and/or contact again--"4" calls and 0 responses so far).
carolg