These hearty burgers can easily become a dip by bypassing the dehydration and adding a bit more spice. You could also just spread it between two slices of bread to make a sub sandwhich. I originally intended to use sunflower seeds in place of almonds (mimicking Sunshine Burgers) but after realizing that I forgot to buy them, used ground almonds and they tasted just as good. The almonds helped to mellow out the strong flavor of the black beans as well, and helped with consistency. My neice said that they smelled like pizza as I was dehydrating…(always comments from the peanut gallery) ;-)
This recipe is the exact same recipe as my curried lentil patties except with a different consistency and I’ve ommitted the use of the dehydrator. I’ve also added other optional ingredients such as tomato puree.
This recipe can easily become a dip by adding less liquids and can be served with flax crackers.
I just got my dehydrator today, and was anxious to try a recipe. This snack is moist, sweet, chewy (depending on how long you dehydrate it and on what temperature),and can be all raw. After tasting the mixture, I put some aside to eat as porridge because it was so tasty. I am on a gluten-free diet and was told that John McCann’s oat groats are gluten free, so this made me happy!
Lovely and refreshing!
Okay, so I mean who doesn’t love tabouli??!! So I got to thinking one day while I had a jicama in the fridge just lovingly sitting there waiting to be used, that maybe, just maybe, it’d work well in replacement of bulgur. Well, my friends, it’d didn’t just work, it friggin’ kicked some serious a$$!! So this was “raw-ized” via a standard recipe, with a lil hemp seed action just for the heck of it! Enjoy!!