Raw Vegan Veggie Patties

After reading more of the Mimi Kirk book I find myself wanting to go more to a raw lifestyle. A 100% raw lifestyle truly is a mountain to climb, but with great recipes like this one it can make a mountain into a mole hill very quickly. Now I did not follow the recipe to the letter due to what I have on hand. The pulp that I use was a mixture of romaine lettuce, carrot, green apple, celery, spinach, and a small piece of ginger root, which is a awesome green juice combo. Now I found that this recipe works with any pulp it will just keep changing the flavor so you will not get bored with the patties. I have a dehydrator which I used to keep these patties raw but if you ain't got one I will tell you how to make them in an un-raw version. Now the recipe that it is based on is on page 183 from Mimi Kirk's book Live Raw.

Veggie Patties 

2 cups pulp from a green juice

1 cup pumpkin seeds ground in a spice grinder

1/2 cup sunflower seeds ground up in a spice grinder 

4 tbsp lemon juice 

3 cloves chopped garlic

1/2 cup water

1 tbsp white miso or tamari 

1/2 chopped onion

1 tbsp  yellow mustard 

1 tbsp Italian seasoning 

1 tsp sea salt

1 tsp black pepper

1 tbsp olive oil for brushing the tops of the patties

 Now you will also need a ring mold to keep them uniform, and a regulation size ice cream scooper. I will always fire up dehydrator up to 115 degrees so that way your patties don't go to a cold unit. Now if your going to make these un-raw then fire your oven up to 350 degrees.  M-Kay here we go into your blender place the both ground seeds, lemon juice , garlic, and miso paste and blend slowly adding the water till a paste is formed. In a large mixing bowl place the pulp, your paste, chopped onion, mustard, and salt and pepper mix by hand till well combined. Now for the raw style place a ring mold on to a para-flex lined dehydrator tray using you ring mold and ice cream scoop fill the ring mold up with one scoop and level out with a rubber spatula, remove the ring mold slowly leaving a perfect patty behind. If you are doing these in your oven place the patties a parchment paper lined cookie sheet. Repeat till all the pulp is used up, you should end up with 9-12 patties. Brush tops with olive oil and place in the dehydrator for 3 hours then flip over removing the para-flex sheet and brushing the tops with more olive oil, then back into the dehydrator for 4 more hours. If you are cooking in the oven than bake for 15 min then flip brushing the other side bake for 15 more min.

Once they are done you can put these on a bun and top the like a burger but in my opinion they perfect on a bed a spinach with a slab of tomato, and that's a awesome meal.

Have Fun and Enjoy.