Sunday, October 12, 2014

Raw Mushroom Burgers

topped with lettuce, sprouts, cashew mayo, served on raw onion bread with bok choy slaw
This recipe is from Raw The Uncook Book by Juliano, page 137.
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

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