Raw Tuesday recipes: raw sun garden burgers

Raw vegan sun garden burger with sauerkraut

Yum! These are my new favourite raw burgers. I’ve made many different kinds, and many of them are quite tasty, but this one is easy, nut-free and tastes delicious– somewhat reminiscent of Thanksgiving stuffing, which is always a winner in my book.

It’s Nomi Shannon’s recipe for raw sun garden burgers, which I got out of the The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods (The Complete Book of Raw Food Series). It’s originally from her recipe series, The Raw Gourmet, and it’s also available online here.

Sun Garden Burger

Ingredients:

  • 3 tablespoons flax seeds, ground (see note)
  • 6 tablespoons water
  • 1 cup carrot pulp (see note)
  • 1 cup sunflower seeds, ground
  • ½ cup finely minced celery
  • 6 tablespoons finely minced onion
  • 2 tablespoons finely minced parsley
  • 2 tablespoons finely minced red pepper

Instructions:

In a blender, combine the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out.)

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and Nama Shoyu. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six ½-inch (1 cm) thick patties. Place immediately into the dehydrator and dehydrate for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes 6 patties.

Note: To grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.

Raw vegan burgers with sauerkraut

I found the recipe made more burgers than it said. I served them in lettuce boats, with tomatoes, avocado, shredded carrots and a big dollop of beautiful homemade ruby sauerkraut. I’m still perfecting my culturing/ fermenting techniques, so I’ll wait to share the recipe. But you can find loads of sauerkraut recipes online if you want to try it out. Cultured foods are incredibly good for you because of the beneficial bacteria they have– these help with digestion and populate your digestive tract.

This week also offered a smorgasbord of desserts, for which I’ve shared recipes in the past. So I’ll just give you some pics to make you hungry…

raw vegan lemon cheesecake

raw vegan apple pancakes (crepes) filled with vanilla cashew cream

raw chocolate chip cookie

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