Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)
Recipe Ingredient Details:
1/4 cup chopped yellow onion
2 stalks celery, chopped (about 3/4 cup)
1/2 cup chopped red bell pepper
1 teaspoon sea salt
2 teaspoons oregano, fresh or dried
1 cup sunflower seeds, ground
1/2 cup flaxseeds, ground
1/2 cup water
Place onion, celery, bell peppers, salt, oregano, sunflower seeds, and flaxseeds in a bowl. Add water and mix well. Form four balls and flatten into burger patties. Non-dehydrated burgers will keep for two days, and dehydrated burgers will keep for four days when stored separately.
Recipe Additional Notes:
From Ani's Raw Food Kitchen by Ani Phyo (Da Capo Lifelong, 2007). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Photo by Ede Schweizer
Thu, 2011-11-10 17:18