Sun Garden Burgers

Submitted by: Rose

The below is a recipe for "Sun Garden Burgers" from The Raw Gourmet, a book by Nomi Shannon, published by Alive Books, ISBN # 0-920470-48-3. It calls for a cup of carrot pulp. Here's the recipe:

3 TB flax seeds, ground
6 TB water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 TB finely minced onion
2 TB finely minced parsley
2 TB finely minced red pepper
2 t liquid aminos

In a blender, combine the ground flax seeds and water; blend thoroughly immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out.)

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly Add more water if necessary so that the mixture can be formed into patties. Form into six 1/2-inch (1 cm) thick patties. Place immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes 6 patties.

Note: To grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.

From the Fatfree Vegan Email List archives

back to