Food recipes
Raw Veggie Pulp Burgers
Raw Veggie Pulp Burgers
Ingredients:
1 1/2 to 2 cups sunflower or pumpkin seeds (or both)
2-3 cups juice pulp (carrot is especially sweet)
1/2 cup onions, finely chopped
1-2 cloves garlic, crushed
1 tablespoon herbs of choice
Sea salt and pepper to taste
1 tablespoon dulse flakes (optional)
Water as needed
Directions:
1. Grind the seeds into a flour in a blender.
2. Pulse the pulp, seed flour and remaining ingredients in a food processor until incorporated. Transfer to a bowl and add water as needed to bind. Taste and adjust.
3. Shape into burgers. Dehydrate on a mesh sheet 6 hours at 115°F (longer for drier burgers).
4. Or bake on a nonstick sheet at the oven's lowest temperature about 2 hours, turning once.
5. Serve crumbled in salads, in lettuce leaves or with a sauce.
Ingredients:
1 1/2 to 2 cups sunflower or pumpkin seeds (or both)
2-3 cups juice pulp (carrot is especially sweet)
1/2 cup onions, finely chopped
1-2 cloves garlic, crushed
1 tablespoon herbs of choice
Sea salt and pepper to taste
1 tablespoon dulse flakes (optional)
Water as needed
Directions:
1. Grind the seeds into a flour in a blender.
2. Pulse the pulp, seed flour and remaining ingredients in a food processor until incorporated. Transfer to a bowl and add water as needed to bind. Taste and adjust.
3. Shape into burgers. Dehydrate on a mesh sheet 6 hours at 115°F (longer for drier burgers).
4. Or bake on a nonstick sheet at the oven's lowest temperature about 2 hours, turning once.
5. Serve crumbled in salads, in lettuce leaves or with a sauce.
Printed from https://recipe.bluelayer.org/recipe/75274/raw-veggie-pulp-burgers