See you lat-ER, dehydrate-OR!…
I have a new favourite recipe that doesn’t require all that waiting around
Don’t you just love it when you come up with a recipe by total chance? Not any recipe either, but one you are totally surprised about and super pleased with?
This raw food burger was a complete chance for me, as I usually use a whole variation of vegetables, seeds, spices, planning and not to mention time to dehydrate a meal- none of which I had available this day!
I was due for a grocery shop to get some fresh produce and just threw some sun dried tomatoes and sunflower seeds in warm water to soak quickly so I could have them for lunch, next thing I was doing is eating a delicious and hearty burger patty that didn’t even make it to the dehydrator. Here’s the recipe…
For the burger
2 Cups sundried tomatoes, soaked*
1,5 Cups sunflower seeds, soaked*
3 Tbsp + 1 Tbsp to sprinkle chia seeds
1 Tbsp hot madras curry powder (mine is a mix of coriander, turmeric, mustard, chilli, bengal gram (black chickpea), cumin, fenugreek, black pepper, garlic powder, salt, fennel)
For the extras
Cashew soured cream (blend of soaked cashews, water and lemon juice)
*Note #1: soak in pure cold water for 2-8 hours or for just 1-2 hours in warmed water
*Note #2: this recipe is for dry salted sun dried tomatoes, if using sun dried tomatoes preserved in oil, drain the oil well and add Himalayan sea salt to the recipe
-Drain the water from sun dried tomatoes and sunflower seeds
-Process all the burger ingredients in your food processor until desired consistency ( I like a few chunks to chew on, so I only processed enough to mix the ingredients, you may prefer a smoother paste like patty instead).
-Roll the whole mixture into a tube and cut into equal sized slices.
-Smooth out each slice into a perfect patty using your hands and coat the tops in chia seeds by sprinkling or dabbing into a plate full of chia.
-Serve as is with the extras, dehydrate for 5 hours for a dense patty or serve warmed up in the oven (heated, but turned off).