Monday, April 20, 2015
We made Bello Burgers from The Complete Book of Raw Food , editor Julie Rodwell, page 251.
1/2 large red bell pepper, chopped
2 medium portobello mushroom caps, chopped
1 small carrot, cut into slices
1 cup almonds soaked for 6 hours, drained and rinsed (we only used 1/2 almond to keep out nut consumption down)
2 TBS chopped onion
1 small clove of garlic, sliced
1 1/2 TBS miso, (we used chickpea)
1 tsp lemon juice
1/4 tsp basil
place everything in the food processor to a smooth consistency. Water can be added if needed, we didn't need any.
Drop mixture by the 1/4 cup on to a Teflex sheet and form into patties
Dehydrate for 2 hours at 145, and then reduce to 105 for 2 hours.
These can be stored in the refrigerator for 1 day.