Google+ Rawfully Tempting™: Veggie Pulp Burgers With Wasabi Guacamole

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June 3, 2011

Veggie Pulp Burgers With Wasabi Guacamole

Don't know what to do with all of that juice pulp? Here's an easy fix to that problem. Only thing missing in this photo are the broccoli sprouts, and maybe a slice of raw bread.  I plan on freezing anything that is left, which makes last minute dinner prep super easy. Just remove from freezer and let defrost, or pop in dehydrator. Cut up some fresh veggies, a nice salad, sprouts and you have a feast!

 Veggie Pulp Burger
1 1/2 cups veggie pulp (kale, cucumber, radish, asparagus, carrot, parsley, apple, celery)
1 large zucchini, chopped
1 large tomato chopped
1 medium red bell pepper, coarsely chopped
1 1/2 cups mushrooms (2 kinds combined)
1/4 cup onion
3/4 cup sunflower seeds (soaked 2 hours)
1 Clove garlic -- minced
1/4 cup ground flax seed
2 Tbsp *sprouted oat flour
1/4 cup hemp seed (soaked 2-4 hours)
3 Tbsp *sprouted Quinoa flour
1/2 tsp dried dill
1 tsp dried parsley (or 1 Tbsp fresh)
1/8 tsp onion powder
1/2 tsp sea salt
2 tsp agave or raw honey (opt)
1/2 tsp coconut water vinegar (or apple cider vinegar)
1/2 Tbsp nama shoyu (or tamari)

Wasabi Guacamole
1  avocado
1/2 tsp nama shoyu (or tamari)
1 tsp lime or lemon juice
1/4 tsp wasabi powder
1/2 tsp ginger (minced fine)
1/8 tsp garlic powder
1 Tbsp scallions, chopped

Procedure (for burgers)
In food processor, mix pulp, zucchini and tomato,

Add bell pepper, mushrooms, onion, sunflower seeds and garlic and continue to process.

Add remaining ingredients and blend well.

Using a non-stick dehydrator sheet, spoon 3 heaping Tbsp of mixture into a 2-2 1/2 inch cookie cutter or mold. Using a small offset spatula, press into mold, Release from mold and smooth with spatula, keeping burger about 1 to 1 1/2 inches thick.

Form about 9 burgers per tray.  I got about 12 burgers from this recipe.

Sprinkle with sesame seeds and dehydrate at 135 degrees F for 1 1/2 hours. Continue to dehydrate at 110 degrees for 8-10 hours. (after 2-3 hours - flip onto a mesh dehydrator tray and peel non-stick sheet away)..  Burgers should be firm on outside and moist inside.

Serve with your favorite sauce, raw bread/crackers, lettuce wrap, sprouts, avocado, etc.

Refrigerate for 2 days. Store remains in freezer.

Wasabi Guacamole
Using a fork, mash avocado and stir in ingredients. Season to taste. Serve a dollop with burger.

*TIP:  I prepare sprouted oat flour and quinoa flour and store in freezer, so I have it whenever I need it. You'd be amazed at how many recipes you can use these ingredients in.


Unknown said...

wasabi guac--awesome idea! Great prep and keep tips too!

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