View Full Version : So proud!!
Had to share this!
Alissas Burger Buns with marinated portobellos and cream cheeze.
(mushroom and cheese recipes courtesy Sweet Lips and "How We All Raw by Top Raw Men.
Link to thread here, (http://www.rawfoodtalk.com/forum/showthread.php?t=3825&highlight=philly) )
And it tastes every bit as good as it looks :) :D
This was my second attempt at the buns and they have turned out perfectly!
08-01-2005, 10:54 AM
Wow ... now the salad I'm having for lunch just isn't tasting quite so good! (Can we trade??? lol ...) Looks awesome, Rob ... congrats! :)
08-01-2005, 12:19 PM
WOW!! That looks very appetizing Rob, congrats! :D
08-01-2005, 12:38 PM
Rob, It looks awesome! On your first attempt, you mentioned some problems:
" should have realised things weren't quite as they should be when half way though the dehydrating they had begun to rise like yeast bread,anyway I flipped them and after 24hrs tasted them and they were absolutely revolting
They had become very sour and had obviously fermented.(Although they looked wonderful)"
How did you resolve them? Did you soak and grind flax? What did you think fermented - the buckwheat? Thanks for any tips!
08-01-2005, 01:13 PM
Man on Man - this looks great! I want to make this right NOW!!!
08-01-2005, 02:54 PM
Oh my! That looks so good it's getting me hungry. It really takes some kind of talent to create these raw foods, hats off to you!!
Now, just because of you, I am going to have to buy the book just to make this recipie!
thanks for sharing
08-01-2005, 06:28 PM
YUM! *taking a bite out of my monitor* :D
08-01-2005, 06:41 PM
O.k. the secret on the buns. *whispers* Glad I just ate. :)
Thanks everyone for the kind words.
RawYogini - I did a couple of things differently this time
1) I sprouted the Buckwheat for just one day(3 last time,this meant the mix wasn't as wet),thats 8hrs soaking and then sprouted for 24hrs.The tails of the buckwheat were about half as long as the grain
2) I dehydrated at 125 for 2hrs then dropped the temp to 105 for the final 20+hrs
I didn't grind the flaxseed,my processor did a pretty thorough job of at least breaking them up,though not grinding them.
Then I used an ice cream scoop to place the dough on the teflex sheets (the kind with the trigger on the side that releases the ice cream) so I got the nice dome shape.
Personally I think the combo of drier mix and higher start temp was what was needed especially as we're having a very humid summer in the UK this year.
Finally Revvell and PixieGreen,you are quite right about the rinsing,you really can't rinse buckwheat enough!
Thanks again everyone
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