RECIPE FOR SIMPLE RAW VEGGIE BURGERS

recipe-for-simple-raw-veggie-burgers
Simple Raw Veggie Burgers


RAW ADVENTURE
My name is April Stevenson and I’m visiting the Raw-Wisdom Community and volunteering with Nathan  in Oneonta, New York. This visit is my first full-fledged venture into a raw food diet and I’ve been really enjoying it.

FRUGAL INSPIRATION FOR MAKING RAW VEGGIE BURGERS
This past Thursday morning we both decided (and because lunch on Wednesday afternoon was so filling and required so much chewing) that we could use a break. We therefore opted to have juiced fruits & vegetables for breakfast and instead of anything heavier. The juice ingredients included  plum tomatoes, carrots, ginger, garlic, broccoli rabe (rapini), kale and leeks. The drink was most refreshing and had quite a strong taste. Though composting is done here, I felt the juice pulp leftovers should still be eaten too. Thus Nathan suggested making veggie burger patties with the remaining pulp. For further inspiration he referred me to read “The Raw Gourmet” by Nomi Shannon where on page 134 there was a neat recipe for Lentil Burgers.

GIVING IT A TRY
For my own purposes, however, I didn’t follow that because I’m really not, you might say, a precision “recipe person.” Normally I’m just content with winging it. Besides, seeing how all the ingredients are truly healthy and flavorful, I think it’s hard to have an undesirable result (unless you really go overboard with certain strong-tasting spices or foods). Getting back to our burgers, Nathan encouraged me to give it a go….. and I did.

OUR MODIFIED RECIPE
I started by juicing a few more items, namely a couple lemons and a handful of celery stalks. This I combined in the food processor with the leftover pulp plus about a cup of sprouted lentils. Before processing all of this, I also used an inexpensive coffee/spice grinder and filled the grinder’s cup with brown flax seeds plus a little bit of  Gopal’s Rawmesan (Parmesan cheese replacement), Celtic Sea Salt, Organic Caribbean Season by Sharp Labs Inc.

COMBING IT ALL
Again I am not the kind to measure things exactly (too left-brain). I rather like to experiment. So feel free to do the same yourself! Putting this all together, I combined the pulp ingredients and seasoning and let this spin in the food processor for about 3 minutes. When the mixture reached a bulky consistency I was comfortable with, I then formed the veggie patties and in a size not larger than my hand. I ending up with a total of nine and placed them on trays in the very cool Excalibur Food Dehydrator. The setting at which I left them on was about 105 degrees (marked the “living food” setting). By the time we got back in the evening, the burgers were ready to eat for supper (though you can, of course, have them at any point of the day).

MMM…HOW MOST DELICIOUS
Our veggie burgers were really delicious, very flavorful (of course not greasy or fried at all) and they didn’t leave me feeling full or weighed down. I just LOVE knowing how far all that raw food stretched!  So happy eating!

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