Now that the weather is colder, I find myself eating fewer green smoothies and more seeds, nuts and dehydrated foods. I'm also eating a bit more cooked foods, especially sweet potatoes, brown rice and kasha.
I recently improvised a raw sunflower seed-based veggie burger flavored with sundried tomatoes. When I gave the normally carnivorous Jake a bite, he closed his eyes, smiled and pronounced it delightful, so I decided to share the recipe.
|Italian veggie burger lunch|
Italian Veggie Burger with Sun Dried Tomatoes
1 cup sunflower seeds, ground
½ cup flax seeds, ground
¼ cup hemp seeds
1 cup chopped celery
2 chopped scallions
1 tbs capers, finely chopped
¼ cup water
½ tsp sea salt
1 tsp dried oregano
½ tsp dried basil
1 cup parsley
¾ cup sun dried tomatoes
1 large clove garlic
In a large bowl, mix together sunflower seeds, flax seeds, hemp seeds, celery, scallions, capers, salt, oregano, basil, pepper and water.
In a food processor, process parsley, sun dried tomatoes, and garlic to a paste.
Add the tomato mixture to the seed mixture, mix and shape into patties. (I formed it into one large rectangle which I later cut into smaller squares to fit my flax bread.)Dehydrate at 104 for three or four hours. If you don't have a dehydrator you can use your oven on its lowest temperature and keep checking until it's the consistency you want.
I served mine on flax bread with a garlic cashew cream, lettuce and arugula sprouts, but they'd be good with ketchup or mustard. I have to admit, I didn't love my flax bread. Next time I'll eat them without.
Acknowledgement: The basic seed ratio is from a burger recipe in Ani Phyo’s Raw Food Essentials. I’ve changed the veggies and seasonings.