Many may believe that eating a healthy raw food or vegan diet would preclude eating such things as burgers, especially grilled burgers, unless you want to opt for one of the bland cardboard soy burgers. Such is not the case with a bit of ingenuity and the right recipe. And, as an added bonus one can make a tasty raw food substitute burger without having to resort to dangerous non-fermented GMO soy, whose dangers have been well-documented here at Natural News.
Following is an original recipe for making your own tasty and healthy raw food vegan burgers:
Quarter Pounder in the Raw Burger
Ingredients:
* 4 cups fresh or previously frozen vegetable pulp from juicing
* 1 cup raw walnuts, soaked, rinsed & drained
* 1/2 cup raw sunflower seeds, soaked, rinsed & drained
* 1/4 cup raw & shelled pumpkin seeds, soaked, rinsed & drained
* 1/2 onion, chopped
* 1/2 cup dehydrated tomatoes, soaked in 1/2 cup water until
soft
* 1 tablespoon organic non-distilled apple cider vinegar or non-pasteurized organic fermented soy sauce
* 1 teaspoon maple syrup
* 1 teaspoon sea salt
* 1 teaspoon marjoram
* 1/2 teaspoon red or white pepper
* 1/2 teaspoon dill
* 1/2 teaspoon thyme
* Pinch of cayenne or 1/2 jalapeno pepper, diced (optional)
Directions:
Put all the ingredients into a food processor or a top quality blender and blend until smooth. Slowly add just a bit of water (1/4 cup at a time) if needed to blend easily.
Adjust spices to your liking.
If, like some, you like it hot, add cayenne or half a jalapeno pepper. Do not use both as they are each different peppers and do not blend all that well on your palate.
Continue to blend until smooth and uniform in color. The tomatoes should allow your blend to be the same color as raw meat. Form into burger shapes about the size of a fast food burger. You ought to wind up with six burgers and one junior size, more or less.
Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done.
Serve on a lettuce leaf or on raw bread, if you have some, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.
If desired the "burgers" can be heated or even grilled slightly. Caution: cooking too fast and/or at too high heat will result in overly crunchy burgers and is not a healthy idea at any rate.
Enjoy!
Yield:
About six adult servings and one kid-sized one.
Approximate nutrition information per serving:
240 calories, 12g fat (1.5 g saturated fat), 26 g carbohydrate,
6 g protein, 9 g dietary fiber, 240 mg sodium.
Following is an original recipe for making your own tasty and healthy raw food vegan burgers:
Quarter Pounder in the Raw Burger
Ingredients:
* 4 cups fresh or previously frozen vegetable pulp from juicing
* 1 cup raw walnuts, soaked, rinsed & drained
* 1/2 cup raw sunflower seeds, soaked, rinsed & drained
* 1/4 cup raw & shelled pumpkin seeds, soaked, rinsed & drained
* 1/2 onion, chopped
* 1/2 cup dehydrated tomatoes, soaked in 1/2 cup water until
soft
* 1 tablespoon organic non-distilled apple cider vinegar or non-pasteurized organic fermented soy sauce
* 1 teaspoon maple syrup
* 1 teaspoon sea salt
* 1 teaspoon marjoram
* 1/2 teaspoon red or white pepper
* 1/2 teaspoon dill
* 1/2 teaspoon thyme
* Pinch of cayenne or 1/2 jalapeno pepper, diced (optional)
Directions:
Put all the ingredients into a food processor or a top quality blender and blend until smooth. Slowly add just a bit of water (1/4 cup at a time) if needed to blend easily.
Adjust spices to your liking.
If, like some, you like it hot, add cayenne or half a jalapeno pepper. Do not use both as they are each different peppers and do not blend all that well on your palate.
Continue to blend until smooth and uniform in color. The tomatoes should allow your blend to be the same color as raw meat. Form into burger shapes about the size of a fast food burger. You ought to wind up with six burgers and one junior size, more or less.
Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done.
Serve on a lettuce leaf or on raw bread, if you have some, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.
If desired the "burgers" can be heated or even grilled slightly. Caution: cooking too fast and/or at too high heat will result in overly crunchy burgers and is not a healthy idea at any rate.
Enjoy!
Yield:
About six adult servings and one kid-sized one.
Approximate nutrition information per serving:
240 calories, 12g fat (1.5 g saturated fat), 26 g carbohydrate,
6 g protein, 9 g dietary fiber, 240 mg sodium.
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