|topped with lettuce, sprouts, cashew mayo, served on raw onion bread with bok choy slaw|
1 beet (juiced, saving the pulp)
1/2 cup carrots (juiced, saving the pulp)
1 TBS miso
1/2 cup portobello mushrooms, chopped
1 clove garlic, minced (1/8 tsp powder)
1 TBS olive oil
1 tsp Celtic sea salt
1/4 cup freshly juiced orange
In a bowl combine the vegetable pulp and miso. Drink the juice.
In a high speed blender combine mushrooms, garlic, olive oil, and salt, and orange juice.
Combine the blender mixture with the vegetable mix, mashing together.
Form 2 4-inch patties and dehydrate for 4 hours, flipping after 2 hours.
|topped with cashew mayo, clover sprouts, avocado, and cherry tomatoes served on raw onion bread|