I Am Cheerful: Sun Burgers (From I Am Grateful: Recipes and Lifestyle of Cafe Gratitude)

Sun Burger

Makes 10 patties

 

1 cup soaked walnuts (see Nuts and Seeds)

1 cup soaked pumpkin seeds (see Nuts and Seeds)

7 sun-dried tomato halves (presoak in water for 4 hours, reserve liquid)

2/3 cup mushroom stems or tops (any kind will do)

2 tablespoons Nama Shoyu

1/4 teaspoon salt

1/3 cup grated carrot

1 teaspoon chili powder

1 teaspoon Italian herbs

1/2 teaspoon chopped garlic

3 tablespoons olive oil

 

Rinse and drain seeds and nuts.  Drain the tomatoes, reserving the liquid. Place all the ingredients into a food processor fitted with the “S” blade.  Add 1/2 cup of the soaking liquid and puree.  Scrape down and add liquid if necessary to form a paste.  Remember, you’re looking to create something dry enough to form into patties.

 

Have ready one dehydrator tray fitted with both a grid and a Teflex sheet.  Measure out 1/4 cup of your mixture and pat down into a patty and place onto the Teflex sheet.  Repeat until you’ve used all your I Am Cheerful mixture.  Dehydrate at 145 degrees for 1 hour and then reduce temperature o 115 degrees until about half dry.  These will store in the fridge for a few days, no problem.

 

Recipes from I Am Grateful by Terces Engelhart, published by North Atlantic Books, copyright 2007 by Terces Engelhart. Photographs copyright Cary Mosier. Reprinted by permission of publisher.

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