good pate and burger recipes anyone?
I really need some good and easy pate recipes and a burger or two. I am out of lemons, my cellery is going down hill, but I have red bell pepper, scallions, and all nuts and seeds. I was all ready to make Allisa Cohens recipes, went to the store and everything. Well I guess I wasn't a very good shopper because I forgot lemons and cellery. So I REALLY want a pate or burger, but can't find one that is quick and easy and using ingredients that I have. I would really like one with sunflower seeds that don't need to be sprouted. THANK YOU!
Ani Phyo's Sun burgers seem to fit the bill quite well.
2 stalks of celery, chopped
1/4 cup yellow onion, chopped
1/2 cup red pepper, chopped
1 tsp salt
2 tsp oregano, dried or fresh
1 cup sunflower seeds, ground
1/2 cup flax seeds, ground
1/2 cup water
Place all ingredients in a large bowl and mix well, adding in the water last. Shape into 4 large burgers. Dehydrate for 3 hours if you wish.
I made these for the pot luck I went to on Sunday and they went down pretty well.
Enjoy what ever you make
i have a question about the burgers :)
can you eat them without dehydrating them because i unfortunatly dont have a dehydrator.
fee, i am so happy you posted this recipe!! it's the same one i wanted to post but i couldn't find my book. it's totally amazing, though, and i didn't dehydrate mine.
I've been meaning to try those sun burgers ever since I got Ani's book. They look great. I am struggling at the moment to find enough time/money to make all the delicious recipies I keep finding!
My burgers consist of spinach/ tomato/ pepper/ celery/ sprouts/ mushrooms (all food processed together), ground seeds, mixed herbs and sea salt. The ground seeds are great as they absorb the water from the vegetables.
I tried the burgers and they are really good! They were in my dehydrator for a long time because of work. Easy and good, just what i wanted! Thank you
Just wanted to add that fresh dill is killer in any burger or pate, and it makes it have the taste of a hint of pickles. ALSO, try making a ketchup with soaked sundried tomatoes, acv, mineral salt, and agave... it helps for the classic burger taste!
Sounds great! So, you don't have to soak these sunflower seeds?
I put up a recipe of mine on here but now its gone so just take your vegi pulp from juiceing or just shred the vegis up. some spinach, kale, cabbage, carrot w/e
mix it with olive oil. oats. salt, pepper, oregano, thyme, w/e
form pattied and put them in the dehydrator until there worm and crispy on the outside.
put on a bed of lettus topped with some sprouts & avocado & tomato & onion.
For mine I put a little cold pressed veganaise. haha mmmmmm
I think if you click this you can see the picture of them
Megan, is this the recipe for which you were searching? http://www.goneraw.com/recipe/vegetable-pulp-patties
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Hope this was helpful.
Oooooo Mushrooms! I have to try this. Thanks for posting...Mmmmmm
This was soooo good! I got her book as a present recently and I absolutely love these burgers! I tried them for the first time today. I tasted the burger right after combining the water and wasn't impressed. So, I put them in the dehydrator and oh my goodness!!!! Sooo delicious. I don't like the burgers too large though so I used half the ingredients and used braggs instead of salt and it was too good. Thanks for posting.
Yes, but I don't think that they taste as good. I would let it rest for 30 min to an 1 hr before I ate it.
Makes two big burgers or three small ones:
¾ cup sprouted buckwheat
½ cup sprouted lentils
1 smallish carrot peeled and chopped
½ small red onion
1 clove of garlic, sprout removed
½ teaspoon Himalayan salt
1 tsp cumin powder
½ tsp crushed Serrano pepper with seeds (I like it spicy)
2 tbsps olive oil
½ cup flax meal
I mix this all together in the FP, scoop out a handful, roll into a ball and flatten and then dehydrate for 3 - 6 hours at 105. They're spicy and delicious :)
The best pate I've ever eaten in my entire life: soak sunflower seeds overnight, rinse, blend with equal part water, pour mixture into a glass jar, cover whole jar tightly with saran wrap and a towel and set in a dark, warm place for 8 - 10 hours until the mixture is separate and looks bubbly then poke a hole in the solid part of the mixture and pour the liquidy whey down the drain. Transfer the semi-solid part to a nut milk bag or sprouting bag and gently squeeze out some of the water then hang the bag in a place that gets air for an hour or two (I hang mine outside but I'm lucky enough to live in a tropical climate!) After that, mix in crushed garlic and red pepper flakes and holy moly is it delicious. I store mine in the fridge for a week and it gets more delicious the older it gets. MmMmm...fermented deliciousness..... :) x