These are my go-to burgers, so delicious I would go so far as to say I like them better than any cooked vegan burger I’ve ever had. They freeze well and keep well in the fridge but because they don’t have much in the way of preservatives, they won’t last long! Serve on onion bread with some raw ketchup, stone ground mustard, sprouts and a slice of tomato.
2 medium or 3 small beets
1 cup walnuts (soaked for 1-2 hrs)
1/2 cup cup cashews (soaked for 1 hr)
1/4 cup ground sunflower seeds
1/4 cup sundried tomatoes in oil
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
2-3 tablespoons light miso (unpasteurized)
2 cloves garlic, minced
1/2-3/4 cup red onion, roughly chopped
2 tablespoons nutritional yeast
1) Peel and roughly chop the beets and process in the blender first. Add all other ingredients and blend until the mix looks eerily like ground beef.
2) Using a circular cookie cutter, press the mix onto a teflex sheet. When you remove the cookie cutter, prepare to be amazed at how burger-like these look.
3) Dehydrate at 118 for 2 hrs. Reduce to 108 for 6-8 more hours.
4) ENJOY! MMmmmm…
This is possibly my most requested recipe. I had been searching and testing vegan & gluten-free pie crust recipes for a while but they either fell apart, stuck to the pan, were too chewy, too crumbly, too salty, too nutty, or too sweet.
I found a recipe based on almond flour which is the foundation of this recipe and if I find the original again, I will be sure to post a link back to it.
I use this recipe for pies, butter tarts, and the bottom of bars. Every single non-vegan baked-goods lover who has tried this pie crust has asked for the recipe. Now I have a place to send them to find it!
This recipe yields 2 single pie shells, 1 double crust OR approx 15 tart shells.
1 1/2 cups almond meal
3/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
2/3 cup granulated sugar
1/2 teaspoon salt
2 tsp xanthan gum
3/4 cup extra virgin coconut oil @ room temperature
1/4 cup cold almond milk
*before I go on, a note about the ingredients. Please try not to make substitutions if you want this recipe to turn out. Guar gum can replace xanthan gum, but is not as reliable in my experience. Do not ever, ever, EVER substitute the coconut oil for any other oil. You will waste the other very expensive ingredients by cheaping out on your oil. The coconut oil should be liquid or semi-solid for best results.
In a food processor, combine all the dry ingredients and process for a few seconds, until well mixed
Add oil and pulse briefly until the dough is crumbly and starting to come together
Add the almond milk a little at a time, pulsing until the dough just comes together to form a ball. DO NOT OVER PROCESS!
Remove the dough ball from the food processor and divide roughly in half. Shape each half into a smaller ball. Prepare 2 sheets of plastic wraps and flatten one of the balls of dough between the sheets of plastic until you have a disc about 1/2 inch thick. Repeat the same process for the other ball. Refrigerate for 20-30 minutes. If you are in a hurry you can put it in the freezer for around 10 minutes but this is not recommended (I have done this and had to deal with semi-frozen dough in the next stage which doesn’t roll out very well – coconut oil turns solid very quickly!)
Take one of the dough discs out of the fridge and roll it out between 2 sheets of parchment paper. You can try doing it with the plastic, but again, the results won’t be as even. Transfer (carefully) to a pie plate – I have never found a need to grease the pie plate, so I wouldn’t recommend it.
Freeze the dough in the pie plate for 15-20 minutes and meanwhile prepare the top piece by flattening the other dough disc as you did the first.
Continue with your favourite pie recipe and enjoy!