These were a hit at my birthday bash back in September, so I thought I’d share the recipe here…
Equipment: food processor, dehydrator (or fan oven)
Soak the pine nuts and sun dried tomatoes in a little water for an hour
Break the mushrooms into tiny pieces and marinade with olive oil (add some tamari or miso if you wish)
Chop parsnips and carrots in the food processor into rice-size pieces. You can use a blender if you prefer.
Add pine nuts and sun dried tomatoes and mix again. You may need some of the tomato soak water to aid mixing.
Add the mushrooms and mix again.
Use an ice-cream scoop to measure out portions of mixture onto a non-stick dehydrator sheet and shape into burgers.
Dehydrate overnight and flip them over in the morning. Give the burgers another couple of hours dehydrating. They will keep well for a week or more in a sealed box in the fridge.
If you do not have a dehydrator, use a fan oven on the lowest setting, or fan-only and leave the door ajar to let the warm air out.
You will need to reduce the “baking” time if you are using an oven.
These burgers are lovely with a nice big green salad and are handy enough for packed lunches or picnics.
- Beet Burgers (poliskitchen.wordpress.com)
- Parsnip Rice (poliskitchen.wordpress.com)
I bought some lovely crackers in Infinity foods in Brighton last week. They were made by a company called “Raw Lisa” and were delicious.
They were called “Seed Snaps” and contained buckwheat, seeds and onion.
I wanted to make something similar, but I had to change a couple of ingredients.
I had run out of sunflower seeds, so I used pine nuts. I didn’t have psyllum husk so I used a bit of sprouted flax seed.
Also, I never buy onions these days, but I did have a leek…
Where Lisa’s crackers have lots of nice crunchy seeds in them for a lovely texture, mine have a smoother consistency.
Having said that, the taste is along the same lines and it’s lovely to have some delicious homemade crackers, which are an approximation of a fantastic product on the market.
Here are my Raw Lisa-style crackers:
1 cup buckwheat groats
1 cup sunflower seeds
½ cup pine nut kernels
½ cup sesame seeds
3 pitted dates
splash soy sauce
1 tbs sprouted flax seed
Soak the seeds, dates and buckwheat for several hours
Process the leek and add the drained seeds
Process everything together until mixture is thick and homogenous. Add soy sauce and vinegar. Mix again.
Spread onto dehydrator sheet and dehydrate on 115F overnight until crispy.
Store in an airtight container in fridge or freezer. They will keep a few days, possibly weeks, but are more likely to be scoffed quickly.
- Soaking my nuts (whorganic.wordpress.com)