dehydrator

This recipe is an amazing winter treat for all those burger lovers out there who miss a warm, delicious sandwich. It is simple to make, has great flavor and texture and can be eaten with veggies or between two slices of raw bread.

Mushrooms are fleshy, nutrient dense and low in calories, making these burgers a great option for people who are watching their weight. Moreover, mushrooms contain more vitamin D than any other vegetable, and are a great addition to the diet during winter days.

Mushrooms offer a wide range of nutrients, including essential amino acids, vitamin B, as well as minerals like copper, iron, selenium, manganese, magnesium and phosphorus. They also contain a special amino acid called ergothioneine, which is found only in mushrooms and yeasts and that functions as strong antioxidant.

The sunflower seeds are added both for their fiber, protein and essential fats, as well as for their texture and taste. I often add sunflower or pumpkin seeds to my raw vegan recipes, as I find it much easier to incorporate them in my main meals than eat them as they are.

More raw vegan recipes here: http://rawfoodhealthwatch.com/raw-food/raw-vegan-recipes/

I love beet but my boyfriend isn’t a beet fan. He does, however, LOVE these. There’s something about the linseed and parsley that mellows the flavour, and the seed creates a great burger consistency.

They are SO simple. 4 ingredients and 1 session with the processor. You can eat thesem straight or dehydrate them (about 5 hours and they’ll be slightly crisp on the outside but soft in the middle!).

For more recipes, visit my site: http://pathlesstrodden.com

Long before I became a raw Foodist, I loved grilling portabella mushrooms with seasonings in place of steak. I smothered them with grilled onions and the flavor and texture where just wonderful substitutes for meat when my family wanted steaks for dinner. When I began converting to a mostly raw food diet, I started looking for ways to replace some of my old favorites. Spaghetti and Meatballs is one of my favorite comfort foods. Something about sharing a good Italian meal makes everyone you're sharing it with feel like family. Searching the internet for raw vegan meatballs was met with disappointment on my part. I found most recipes where not much more than ground nuts with spices. I wanted something heartier, more 'meaty'. This recipe incorporates the use of portabella to give it that 'meaty' texture I was looking for the same way I used to use portabella's in place of steak. I came up with this recipe based on ideas from several sites I searched through Google but I can't give credit to any one in particular, nor can I take complete credit myself. Cheers!

These are a really easy and quick snack for when you're on the go. I made them for school as a need to have a sweet sugar pick-me-up with out being sticky or needing a time out. I'm sure you could use them in anything else, and I'll post a recipe in how to use them as a base for a dessert. Have fun!
:)