Raw Vegan Veggie Burgers - Nut-Free Version

Raw Veggie Burgers - Vegan and Nut-Free

Super delicious and bursting with flavor raw vegan veggie burgers!  

This is one of my older recipes that I'm finally getting around to posting.  Just never thought of taking pics of these as they aren't the prettiest looking specimens, but they sure are delicious!  I make different versions of veggie burgers as I tweak them all the time.  These are nut-free, but then sometimes I feel like a nut so I'll use walnuts (tee hee hee). 

Raw Veggie Burgers in the dehydrator

While in the dehydrator, they smell soooo good that it's hard to not eat them right off the tray.  Not that I have ever done that (snicker snicker).  But it's well worth the wait. 

The recipe is super easy to make and you can adjust the seasonings and herbs to your liking.  That's one of the tweaks I make as I just let my taste buds take control - partly anyway.  So let's get to the recipe.

Raw Vegan Veggie Burgers - Nut-Free
*makes approximately 8 burgers

1 cup sunflower seeds ground to flour consistency
place in large bowl and set aside

2 large garlic cloves - minced
2 heaping cups mushrooms (quartered)
1/2 onion roughly chopped

Put the above into food processor and pulse process several times until broken down into small bits, but do not over process or it will turn into mush.  Transfer this mixture into the flour bowl and combine well.

Add the following into the flour bowl:

1 large carrot - shredded
1 large zucchini - shredded
1 1/2 TBS Braggs or Tamari
1 tsp heaping Marjoram
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
2 TBS flax meal

Combine ingredients well.  Mixture will be thick and wet.

I make 8 large thick patties as they shrink down in size.  However, you can make them as big or small as you wish - just remember that will alter the time frame in the dehydrator.

Scoop mixture onto lined dehydrator sheet and form into a large thick pattie.  Do this for each one.  Put into the dehydrator at 145° F for 1 hour only, then turn down to 115° F.  When the top is dry to touch (about another hour or so), transfer them to mesh trays by placing a mesh sheet and tray on top of the patties, flip the trays over then slowly peel back the liner.  Put them back into the dehydrator, wet side up, until done.  They will be moist (not wet) on the inside, yet firm when done.

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of patties, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours total, but I live in the desert, so that is a factor.
I used romaine leaves for our "bun" and topped them with sliced tomato, onions and avocado.  These are flavorful enough so that you don't need any condiments, but if you prefer to use them then by all means go with your taste buds and enjoy!

Peace☮
Rocki

Raw Eggplant Spinach Zucchini Rolls with Sunflower Seed Pate

Raw Vegan Meal

Last Sunday we had lazy morning planned before going on an afternoon outing.  Well, for me that meant playing with food.

I was originally going to make another variation of my raw lasagna, but then my mind started to roll.  Literally ;)  I told Mark my idea and he said it sounded yummy!  So I went with it.

These triple layer rolls of goodness goes like this: 1st layer - marinated eggplant topped with my sunflower seed pate and shredded carrots then rolled. 2nd layer - spinach leaves topped with my hemp ricotta style "cheese" and wrapped around the eggplant roll. 3rd layer - zucchini lasagna noodles topped with more sunflower seed pate and snugly wrapped around the spinach leaves. 

Yum. 

There are a few steps to this and I meant to take pictures of them, but... so I'll just break down each step of my recipe with the ingredients needed.  It's not an all day prep, but do allow yourself a little time.

Eggplant Spinach Zucchini Rolls with Sunflower Seed Pate
makes approximately 12 rolls - pending size of veggies

Step 1 - Eggplant Marinade

1 eggplant - thinly sliced. I used my mandolin at about 1/8" - set aside.

Marinade:
1 Tbs each: apple cider vinegar, braggs amino acids, agave
1/4 tsp garlic powder
1/4 tsp onion powder

Stir well to combine.  Place the sliced eggplant in a Ziploc bag or large pan/dish and pour the marinade over them.  It will appear that there is not enough, but the juice from the eggplant will develop while marinating.  Try to coat each slice with marinade and double stack the eggplant so they can mingle.  Marinate approximately 60 minutes while preparing the remaining ingredients.

note: I got 12 slices from the eggplant I used, but please take into account that veggie sizes vary.  If yours is very large then you'll need to adjust the amount of marinade 

Step 2 Hemp Ricotta Style "Cheese"

1/2 cup heaping hemp heart seeds + 2 Tbs
Juice from 1/2 lemon
1 tsp Herbs de Provence
1/4 cup water

In blender, blend all ingredients.  You may need to stop blender and work down ingredients.  It will look similar to ricotta cheese.  Due to blenders vary, adjust the water as needed, but you don't want it watery.  Put in small bowl and into fridge while preparing next step.  This will also thicken it up more.

Step 3 - Sunflower Seed Pate

1/2 cup heaping sunflower seeds (soaked and dehydrated, but not necessary)
1/2 cup hemp heart seeds
1/3 cup chopped celery
1/3 cup chopped onion
1 garlic clove - minced
1 tsp Herbs de Provence
1 tsp basil (fresh would be best, but I was out)
fresh Rosemary sprigs - approximately 1-2 inches
1/8 tsp sea salt

In food processor add the sunflower and hemp seeds and process until you have little bits, almost flour like.  Add in the remaining ingredients and process until well combined.  Divide into 2 small bowls, cover and set aside while preparing the next step.

Step 4 - Shredded Carrots, Zucchini and Spinach Leaves

2 large carrots - shredded.  I used my food processor with the shredder attachment to make it easy, but however you wish is fine.  Put in bowl and set aside.

1 long large zucchini - sliced thin.  I used my mandolin at about 1/8".  Have an extra zucchini on hand just in case.

Spinach Leaves - as many as you need, grab a handful and set them aside

Step 5 - time to rock and roll

Remove the marinated eggplant from the dish and onto a paper towel lined tray or cutting board.  Place another paper towel over them and pat dry.  You don't want them wet and juicy.

Have at least 2 trays to work with: a large one for rolling up the different veggie layers with and the other to place them on.  I used 3 trays - I tend to spread out.  Also give yourself enough room and set out all the ingredients in working order.  Here we go...

1st layer: take a marinated eggplant slice and roughly spread with sunflower pate - you don't need to cover it completely or be neat and perfect.  Make sure to get a little dab at both ends so it will seal close.  Top with shredded carrots and roll up snug.

2nd layer: take 1 large spinach leaf (depends on size of leaf, but you want it to wrap around so use 2 if needed) add some hemp ricotta "cheese" on it and wrapped it around the eggplant roll.

3rd layer: take a zucchini lasagna noodle, roughly spread with a little pate, again at the ends, and snugly wrapped around the spinach leaves.

Now repeat until done.  I had a little bit of the mixtures left over, but not much, so I made a few extra zucchini rolls with it. 

Oh and I double wrapped a few of the rolls with the zucchini, but the rest I only used one as I like how they look with the spinach - more colorful.

You can serve these immediately or chill in fridge for a couple hours and then enjoy.

Peace☮
Rocki

Raw Carrot Cake Smoothie Bowl

Raw Vegan Carrot Cake Smoothie

I love carrots! Especially organic carrots.  Not just because they're clean, but they are also sweet and oh so tasty.

What steered me in this direction, to make this delectable smoothie creation, is the color orange.  Ever turn I made there it was - orange.  From carrots to fruits, clothing to flowers, the cool motorcycle I was behind and even my big knife with the orange handle.  So I took the hint and went from there.

Carrot Cake Smoothie Bowl

Gooey Crumble:
2 dates
small handful walnuts
pinch of cinnamon

With fork and knife, or hands, crumble together in the old fashioned way.  This is fun and gooey. Set aside.

Smoothie:
1 super large organic carrot or 2 average size
2 frozen bananas
1/4 cup hemp milk (or milk of choice. adjust as needed)
a few shakes of cinnamon, ginger and nutmeg

Blend smoothie ingredients until creamy. It will be somewhat thick, but if you want it thinner, add some water a little at a time until you've reached the desired texture. 

Put a little of the gooey crumble at the bottom of bowl, mug or dish of choice - this is for when you've finished the smoothie, you can enjoy the last little bits.  Pour into dish. Stick gooey crumble on side of dish and lick fingers - this is so while you're enjoying the smoothie you can take a pinch, dip it in the bowl and pop it in your mouth.

Say it with me: mmmmmmmm!

Peace☮
Rocki

p.s.
If you want more of my recipes sooner than later, I post on IG (Instagram) daily.  While I do post regularly here on my new blog, sometimes life takes over and IG is quicker.  However, plans are to post more often here :)