Meaty texture, intense flavor. Satisfying burger with green from celery, jalapenos, zucchini, scallions, pumpkin seeds, and pistachios.
2 tablespoon Cumin Seed, Ground 1T
1 tablespoon Coriander Seed
2 tablespoon Raw Salt
8 clove Garlic
2 Carrots, Chopped
1 cup Sundried Tomato (soaked til soft)
.125 cup Olive Oil
¼ cup Raw Soy Sauce
3 Scallions, Diced / Minced
4 Celery Stalks, Diced
1 Zucchini (medium, 2 small), Diced
1½ cup Pumpkin Seeds (soaked)
1½ cup Pistachio (soaked)
½ cup Sprouted Quinoa (optional)
Soak pumpkin seeds, pistachio, tomato.
Dice celery, zucchini, scallions. Set aside.
Put carrot, jalapeno, garlic, tomato, olive oil, soy sauce in food processor. Pulse until small pieces. Add in pistachio and pumpkin seeds. Process until almost paste (leave some texture).
Pour into dice veg mixture, add rest of ingredients (Cumin seed, ground cumin, ground coriander, salt, sprouted quinoa)
Best way to mix is with your hand, so wash up and go for it.
Once all is incorporated, shape your burgers and place them on the teflex.
I always dehydrate at 105 or lower, with these I do 100.
12 hours on one side, flip and repeat, dehydrate until done to your liking.
If you plan to keep them for a long time, dehydrate for a full 48 hours at low temp.
They should be a little crunchy on the exterior, but somewhat meaty inside.
Again, dehydrating is a fickle thing, and an art form, based on size, humidity, and whether you soaked things or not. Use your own knowledge and taste as you go.
One thing is for certain though, if you are serious about raw food and the living enzymes, don’t go over 115 degrees, you will be losing enzymes.
Thanks, these are delicious, I hope you try them.
Picture coming soon