Happy Veggie Patties on Buckwheat Buns!


happy veggie patties on buckwheat bunshappy veggie patty toppings
Happy Veggie Patties:

•    2 stalks of celery – chopped
•    2 cups shredded carrots
•    1 cup soaked almonds – put in blender and pulse a few times to chop
•    ½ cup sunflower seeds – sprouted if possible
•    ½ cup golden flax – ground
•    1/3 cup tahini
•    1-2 tablespoons chopped onion
•    1 tablespoon chopped garlic
•    1 cup mushrooms of your choice – sliced and marinated in nama shoyu
•    1 cup parsley – chopped
•    1 cup spinach – chopped
•    2 tablespoons chopped herbs – basil, sage, thyme, rosemary, or whatever you have on hand)
•    1 teaspoon sea salt (optional)
•    ½ cup water

Mix all ingredients in a large bowl except water until well mixed. Add water as needed to make the mixture a good consistency to make the patties.  Spoon out mixture to make individual patties.  Shape into rounds and place on teflex sheet for dehydrator.  Put in dehydrator at 110 degrees overnight.  Flip onto mesh sheet after 8 hours and dehydrate for 4 more hours or until desired texture.

Happy Buckwheat Buns!

•    2 cups sprouted oat groats (buckwheat) – see below
•    ¾ cup carrot pulp or finely grated carrot
•    ½ cup olive oil
•    1 -2 garlic gloves
•    1 tablespoon Italian herbs (optional)
•    ½ – 1 teaspoon sea salt
•    ½ cup ionized alkaline water (or spring water)

Place groats in food processor and blend for 10 seconds.  Add rest of the ingredients and process until well mixed.  Add water if needed.  Spoon out enough to make round bun the size of the happy veggie patties.  Place on teflex sheet.  Shape into round “bun” with a butter knife.  Make them about ¼ inch thick.  Dehydrate at 110 degrees for 4 hours then flip onto mesh dehydrator sheet until firm but not crisp.

To sprout oat groats:  soak in mason jar overnight, then drain.  Rinse and drain two times per day for approximately three days or until a small tail begin to sprout.

I prefer to serve these open faced with a nice tomato slice, pickles, avocado, and lettuce.  So tasty!!!

By:  Katy Joy Freeman
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