Burgers - plantbased rawfood

Kale’s Raw Vegan Burgers with Tomato Caprese Salad

For the Burgers: 2 c raw sunflower seeds (soaked&DH) > finely ground HSBL + 4 stalks celery, chopped + ½ bunch scallions, chopped + 5 T fresh lemon juice + ¼ c olive oil + ¼ c tamari gluten free + 1-2 garlic cloves + 3 c baby spinach, roughly chopped + 1 t fresh tarragon, finely chopped + 1 t fresh thyme, finely chopped + ½ jalapeño, finely chopped. > FP or HSBL until a doughy paste forms. With a spoon form the mixture into round patties and place on DH sheets. DH. For the Salad: 2 c fresh arugula + 1 heirloom tomato, sliced into thick disks + 1-2 T fresh basil chopped thinly + 1/2 lemon, juiced + kalamata olives, pitted Celtic sea salt and pepper to taste. Assembly: Place a couple handfuls of arugula in a bowl. Then layer 1 large slice of tomato, 1 burger, 1 slice of tomato. Garnish with fresh basil and olives. Finally drizzle with olive oil and a squirt of lemon. Add salt and pepper to taste.

Nut burger. 6 c of walnuts, soaked for 2 hours + 2 c carrots, topped and tailed + 1 c of fresh herbs, such as parsley, basil and coriander, tightly packed + 1 1/2 c red onion + 2 c portabello mushroom + ½ red pepper, + 6 sundried tomatoes, soaked for 2-6 hours + 2 cloves of garlic + 2 t paprika powder + 1 t dried pizza herbs + 1 t dried parsley. > Set aside the fresh herbs, the pepper and half the onions. Finely chop the sundried tomatoes. FP other ingredients. Very finely chop the remaining ingredients by hand (this ensures a good texture), and mix into the burger mix. Divide into 8 or 10 equal portions and form into burger shapes. You can eat it as it is, but prefer to dehydrate for 4-24 hours for a much more intense flavour. Serving: Put 1 burger in a big romaine or batavia leaf, add your choice of Tomato sauce, thinly sliced onion rings, “Fried" mushrooms, Mango chutney, Sweetcorn salsa and mustard cress.

Veggie Burger. 5 carrots + 1 bell pepper + 1/4 onion + 1 c walnuts + 2 t cumin + 1 T coriander + 1/2 T H salt + 1/8 c sesame seeds (you can leave these out if you prefer). > FP all these ingredients until thoroughly combined. Form them into (thin) patties and place on the dehydrator trays. Set the temperature to (at least) 115 degrees and leave them in for seven hours. Serve them on collard leaves and garnish with anything you like.

Yam burgers. 1 Large Yam + 1 ½ c sprouted wheat + Medium red or yellow onion + 1 T Miso paste + 2 T Dulse powder. > Put first three ingredients thru Champion (use blank filter). Put mixture in bowl. Mix in Miso paste and Dulse powder thoroughly. Make into 1/2" thick burger size patties and dehydrate until desired consistency. This recipe can be done in a food processor. Grate Yams and onions, then switch attachment to S blade, add additional ingredients and process. note: for more of a ‘cracker’ effect in the dehydrator, make patties smaller and thinner.

Sunveg burgers. 2 c sunflower seeds, soaked 6-8 hours + 1/2 c carrots + 1/2 c celery + 3 green onions, sliced + 1 red bell pepper, sliced + 1/4 C fresh basil + 1/4 c fresh parsley + Braggs to taste. > FP all ingredients. Make patties and dehydrate at 105 degrees for 12-24 hours until dry. Turn patties when dehydrating on a teflex sheets after 6 h.

Almond sunflower burgers. 1 c almonds, soaked 12-48 hours + 1c sunflower seeds, soaked 6-8 hours and rinsed + 8 stalks celery, chopped finely + ½ c red onion, finely chopped. [can use scallions] + ½ c fresh parsley, chopped [can use parsley flakes] + juice of 1 lemon + garlic powder - to taste + cilantro flakes - to taste + 3-4 T Sesame tahini. FP all ingredients. DH. 8 large burgers.

Sweet potato burgers. 1 c sweet potato, peeled and chopped + 1 c carrot, peeled chopped, or pulp from carrot juice + 1 c parsnip, peeled and chopped + 1/3 c red onion, chopped + 1/2 c fresh dill + 1/2 c fresh parsley + 2 garlic cloves + 3 T tamari. > FP sweet potato, carrots + parsnips pulse until mashed. Take the mass into your (plastic gloves) hands and squeeze the juice out of it. Place back in the FP and add remaining ingredients. Process until mashed. If the mass is too wet, squeeze it again or add more carrot pulp. Shape in four burgers and serve on bed of leafy greens topped with tomatoes, sprouts and parsley. Or DH.

Raw vegan burger with french fries and ketchup .

Bun: 1/2 c oats or flax + 2 c wheat berries or buckwheat, soaked and drained, but still wet + 2 TBSP date paste or 2-3 dates + 2 tsp lemon juice + 1 t H salt + 2 T sesame seeds water as needed > Place oats into food processor and process into flour. Add wheat berries, dates, sesame, lemon juice and sea salt, process to a sticky dough. Wash your hands thoroughly, shape buns, place onto dehydrator tray covered with a teflex sheet. Sprinkle with sesame. DH for around 1 hour at 108 degrees Fahrenheit (42 Celsius). Remove from reflex sheet, dehydrate for another 3-4 hours. Test the buns for moistness, they should be pliable and not too dry, yet not sticky at the center any more. Store refrigerated in a sealed container for up to 1 week.

Burger patties: 1.5 cup mushrooms + 3 sticks of celery (3/4 cup), strings removed + 1/2 cup sundried tomatoes + 1/2 cup parsley or basil or cilantro, chopped + 1/2 onion + 2 cloves of garlic + 3 TBSP tamari / nama shoyu / coconut aminos / soy sauce + 3 carrots + 1/2 cup sunflower seeds, soaked + 3 T flax meal or psyllium husk + black pepper, to taste. > Chop mushrooms, place in a bowl and marinate with tamari sauce.Chop celery, add to bowl, stir. Chop tomatoes, add to bowl, stir.Chop parsley, add to bowl, stir.Chop onion, add to bowl, stir. Place carrots into food processor with S blade or into a high speed blender and chop. Add sunflower seeds, chop again.Add marinated veggies, process to a chunky mixture. Stir in psyllium husk and season with black pepper. Shape burger patties, place onto non stick dehydrator sheets, dehydrate for 2-3 hours. Flip, dehydrate for another 2 hours – the burgers should still be moist. You could also just eat them straight from the bowl if you are really hungry! Store wrapped in cling wrap in your refrigerator for up to 4 days. These patties are super versatile. You can enjoy them in wraps, salads, or crumbled and mixed with tomato sauce for a hearty.

‘Fries’. Jicama + 1 tsp cold-pressed olive oil + 1 T nutritional yeast + 1 t garlic powder + 1 t chili powder + 1/4 tsp H salt. variation #1: + 1 t cold-pressed olive oil + 1 t onion powder + 1 t garlic powder + 1/2 t H salt + 1/2 t cumin + 1/2 t cayenne + 1/4 t cinnamon. Variation #2: 1 t cold-pressed olive oil + 1 T nutritional yeast + 1 t chili powder + 1/2 t smoked paprika + 1/2 t cumin + 1/4 t garlic powder. Variation #3: 1 t cold pressed olive oil + 1 t paprika powder + 1 t onion powder + 1 pinch of cayenne + 1 pinch of H salt + cilantro to garnish. > Cut peeled jicama into long sticks, place in a bowl and coat with 1 tsp of olive oil. Season with whichever variation you like most. Place seasoned fries onto dehydrator sheets, dehydrate for 3-4 hours at 108 degrees Fahrenheit (42 Celsius). These fries taste best right out of the dehydrator or eaten straight away without being heated.

Ketchup: 1 tomato + 3 sundried tomato halves + 2 T date paste or 2 medjool dates + 1 pinch of H salt dash of water (as required) > BL all ingredients until smooth, adding liquid as needed. Adjust according to taste.

Assembly: Slice burger bun in half, spread 1 tsp ketchup on the lower half. Place some lettuce onto the bun, a patty on the lettuce, and spread some mayonnaise onto the patty. Add 2 slices of pickled cucumber and an onion ring or two. Cover with upper half of the bun or serve open faced. Serve with french fries and ketchup.

Raw Mayo. 1 c cashews, soaked for 3–6 hours + 1 c water + ¼ c coconut oil + 2 T olive oil + ¼ t ground mustard seeds or mustard powder + 2 t lemon juice + ¼ t salt + ¼ t minced garlic (optional) > BL cashews with 1 c water until smooth. Add remaining ingredients to the blender or food processor and mix until smooth

Garnish salad, parsley pesto 

Extra mustart