sharing raw, vegan recipes and advice

This is one of my favourite burgers, try it!

I almost always have some kind of a burger at home. I try to make various kinds of it, so that I don't get bored with the taste, but the base is always the same:. 2-3 cups of seeds and approx. half as much vegetables. Its flavouring is very important, can be Chinese, Bolognese or Hungarian. Using sea alga gives it a unique, fihs-taste, try it if you like. It's not necessary to dehydrate, it can be eaten right after it's mixed. In this case it's more like a pasta: soft and easy to spread. If dehydrated, it can be used up for a longer time.

This was my first burger I've made to a potluck in Hungary (Budapest). Pictured with sliced mushrooms and with salad.

This recipe makes use of that pulp you get when you juice. I hate throwing it away and use it up in all kinds of things. For this recipe use pulp from mostly vegetables, not sweet fruit. I use celery, carrot, cucumber, sometimes ginger.

This meat substitute "burger" recipe is good raw, dehydrated or cooked. In this version we are keeping it raw. Use a collard leaf as your tortilla and wrap it up with lots of raw condiments.

You can use this mix as a pate, spread, rissoles, burgers or a wrap filling.