Veggie Burgers for the Whole Family

So, you readers out there know that I am all about doubling efforts and not creating two dinners- one for me (who eats raw) and one for the rest of my family. This veggie burger recipe is one of my favorites because you can use anything under the kitchen sink and really clean out your fridge and also you can make one entree and serve it both cooked and raw, satisfying all elements in the family!

Today I had some broccoli, a tomato and some parsely I needed to get rid of so just threw that in. There really is not a veggie that wouldn't work so don't be scared to experiment a bit! I made mine on Manna bread and made my husband's cooked one on an Ezekiel sprouted bun.

Veggie Burgers Two Ways (Raw & Cooked)

1 cup sesame seeds

1/2 cup flax seeds (ground)

1/2 cup brazil nuts (ground) *you can also use walnuts, almonds, or pecans

1 tomato

4-6 sundried tomatos (soaked to soften, use the water too!)

1/4 cup grated carrots

Handful of parsely

1/2 large red pepper (or 1 whole small one)

3-4 stalks of broccoli (I just used head)

Dash of Nama Shoyu (or other soy sauce variety)

1/2 squeezed lemon

1-2 cloves of garlic (I prefer just one but go for it if you like garlic!)

For toppings (optional): sliced tomato, lettuce, Dayia vegan cheese, veganaise "mayonaise" or mustard Raw "Cheddar Cheese" (see below)

Mix all of the above into a food processor and process until smooth and well mixed together. Shape into patties... and, here comes the fun part!

Raw ones- shape into patties in the dehydrator and dehydrate at 110 degrees for 4-6 hours turning over to make sure both sides done. Serve on a raw bread such as Loveforce bread, a sprouted, organic bread such as Manna bread or Ezekiel or even a collard leaf. I use either the Manna or the Loveforce bread and love to pile mine with sliced tomato and lettuce and my yummy raw cheddar cheese (see below) but accessorize yours as you wish!

Cooked ones- shape into patties and wrap with seran wrap and put in the fridge to "set". When you are ready to cook them, place them in a pan with olive oil and cook on both sides until done. Serve on Ezekiel burger buns. If you want a "cheeseburger," then put the Dayia cheddar cheese on top. These I serve with a slice of tomato, lettuce and a side or organic ketchup and mustard for the kids and my husband to doctor up as they wish!

Raw "Cheddar Cheese"

1 cups raw macadamian nuts (pre-soaked for 4 hours)

Olive oil (add slowly until achieve desired consistency)

Dash of sea salt

Squeeze of 1/2 a lemon

2-4 slices red pepper

Healthy dash of Nama Shoyu soy sauce

Optional: Add Rawmesan (includes Nutritional Yeast)

Add all in the processor adding olive oil slowly until achieve desired consistency. This cheese is delicious and can be used on your burger or even as a topping for broccoli or cauliflower or any other yummy veggie!

Homemade Walnut Crusted Seitan

For anyone who lives in New York City and has been to Candle Cafe knows that their Pecan-Crusted Seitan is divine! My children and husband are nearly addicted to it and, having gotten tired spending a fortune on take-out, I decided to take matters into my own hands and make my own!

So, out came the Candle Cafe Cookbook, which I find so inspiring when I need some fresh ideas and do not know what to make! Here is my take on the crusted seitan. Instead of pecans, I used walnuts and I made a few changes here and there.

The best thing about making this dish is that you cook one time and get two dinners out of it! One night I served 'Walnut Crusted Seitan' with a side of fresh corn and the next night I made 'Seitan bugers.' Although I still need to prefect my recipe and, apparently my crew thought mine had too much rosemary, overall everybody loved it!!! Practice makes perfect and it is fun to experiment.

See below for both easy recipes!!!

Walnut-Crusted Seitan

2 packages seitan
Olive oil
For marinade:
- 4 sundried tomatos (soaked so soft)
- 1 tomato (roma preferably- in a pinch you can use organic ketchup)
- 1/4 cups basalmic vinegar
- 1/4 cups orange juice
- 1/4 cups umeboshi vinegar
- 1/4 cups soy sauce (preferably Nama Shoyu brand)
- 2 garlic gloves (minced)
- 3 stalks of fresh parsley (minced)
- 2 tbsp tarragon (preferably fresh but dried ok)
- 2 tbsp rosemary (preferably fresh but dried ok)
For crust:
- 2 cups whole wheat flour
- Healthy dash of sea salt
- 2 cups coursely ground walnuts
- 2 tbsp finely chopped rosemary

Blend all of the ingredients for the marinade in a blender. Soak the seitan in the mixture overnight or for at least 4 hours. Mix the dry ingredients in a bowl and dip the seitan in it covering it on all sides.

Heat up the olive oil in an omlet pan and cook seitan on all sides until crispy. Place on a paper towel to get off excess oil and serve. Delicious!!!!!!!!

Seitan Burgers
2-4 Ezekiel hamburger buns (or some other grainy choice)
Leftover seitan
Onions sauteed in olive oil
Sliced avocado
Sliced tomato
Vegenaise, mustard or organic ketchup

Place all of the ingredients on top of the warm bun and serve. Delicious!!!