Next month will be a Mediterranean feast.
Raw Tomato Soup We used hemp seeds instead of cashews due to members having nut allergies.
Sun Burgers with a mushroom gravy
SUN GARDEN BURGERS
6 tablespoons flax seeds, ground in electric coffee grinder
¾ cup water
2 cups sunflower seeds, ground in electric coffee grinder
2 cups carrot pulp (I diced 3 large carrots)
1 cup finely minced celery
¾ cup finely minced onion
4 tablespoons finely minced parsley
4 tablespoons finely minced red pepper
1 tablespoon tamari, nama shoyu, or Braggs Liquid Amino
Cabbage leaves (for buns)
Mushroom Gravy (see below)
Make the carrot pulp by juicing carrots in a heavy-duty juicer.
In a blender, blend the ground flax seeds and water. Pour the mixture into a bowl and set aside. Immediately rinse the blender container before mixture thickens.
In a medium size bowl, thoroughly stire together the carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper, and tamari. Add the flaxseed mixture and mix thoroughly. Add more water if necessary for burger consistency.
Form the mixture into six ½ inch-thick patties. Dehydrate the patties for 4 to 8 hours or leave in the sun until warm. Serve in a leafy cabbage bun or make balls rather than burgers and serve with tomato sauce or Mushroom Gravy on the side.
Tip: To ensure equal sized burgers, first make 6 balls of equal size, then flatten into burgers.
Yield 3 cups
2 cups Portobello mushrooms, finely chopped
1 lemon, juiced
1 small onion, finely chopped
6 stalks celery, finely chopped
½ teaspoon paprika
Combine all the ingredients in a bowl and allow to marinate for 1 to 8 hours. Transfer to a blender and process until smooth.
Goji Berry Pudding
Nut Free Raw Raspberry Fudge