sharing raw, vegan recipes and advice
incorporating left-over seed cheeze/pate, the seed trunk of a noodled zucchini, AND carrot pulp from juicing.
1 cup seed cheeze/pate (or nut)
4 carrots, juiced, save pulp
2 tablespoon red onion, finely chopped
1 celery stalk, finely chopped
1 handful parsley, roughly chopped
1 handful baby spinach, chopped
1 de-noodled zucchini (core only), diced
1 pinch chili powder
a little water as needed
mix all ingredients in bowl. form into small balls. sprinkle chili powder on top.
either stuff them in a cabbage leaf or roll in lettuce leaf. garnish with carrot slivers, sprouts…
OR,
dehydrate for about 4-6 hrs at 115, or until they reach your desired consistency. i think less is more really.
p.s. my seed cheezes tend to be heavy on the veggies (zucchini, celery, onion). if you were using a heavier one you might use less than a cup and add a little water.
great idea!
thanks you guys
123~ agreed!
Looks great! I like to make patties similar to this out of left-overs and end-of-the-week produce. They turn something ordinary into a feast without a lot of effort.
This looks really good! I like how it's not heavy with nuts and seeds. ;-)
This looks absolutely delicious!
oh, also, i used MonsieurReality's "kim chee" (http://goneraw.com/recipes/3018-Kim-Chi) paste as a spread for this. i made about 1/16th the recipe, with a bit less salt. i smeared a VERY thin layer on. it was SO good. and nice to get a good asian taste without nama shoyu. so cheers to kim chi!