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Recipe: Raw vegan burger with french fries and ketchup

raw vegan burger with french fries and ketchup rohtopia recipe

Yum

Vegan burgers are nothing new these days, but a RAW vegan burger? With a burger bun? And fries? Oh yes, even that is very possible – and extremely delicious!

RECIPE for Raw Vegan Burgers (Big Mac style)

BUN: 
1/2 cup oats or flax
2 cups wheat berries or buckwheat, soaked and drained, but still wet
2 TBSP date paste or 2-3 dates
2 tsp lemon juice
1 tsp sea salt
2 TBSP sesame seeds
water as needed 

PREPARATION: 
Place oats into food processor and process into flour. Add wheat berries, dates, sesame, lemon juice and sea salt, process to a sticky dough. 
Wet your hands, shape buns, place onto dehydrator tray covered with a teflex sheet. 
Sprinkle with sesame. 
Dehydrate for around 1 hour at 108 degrees Fahrenheit (42 Celsius). 
Remove from reflex sheet, dehydrate for another 3-4 hours. 
Test the buns for moistness, they should be pliable and not too dry, yet not sticky at the center any more. 
Store refrigerated in a sealed container for up to 1 week. 
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BURGER PATTIES: 
1.5 cup mushrooms
3 sticks of celery (3/4 cup), strings removed

1/2 cup sundried tomatoes

1/2 cup parsley or basil or cilantro, chopped
1/2 onion
2 cloves of garlic
3 TBSP tamari / nama shoyu / coconut aminos / soy sauce

3 carrots
1/2 cup sunflower seeds, soaked
3 TBSP flax meal or psyllium husk
black pepper, to taste
 
PREPARATION:
Chop mushrooms, place in a bowl and marinate with tamari sauce.
Chop celery, add to bowl, stir.
Chop tomatoes, add to bowl, stir.
Chop parsley, add to bowl, stir.
Chop onion, add to bowl, stir.
Place carrots into food processor with S blade or into a high speed blender and chop.
Add sunflower seeds, chop again.
Add marinated veggies, process to a chunky mixture.
Stir in psyllium husk and season with black pepper.
Shape burger patties, place onto non stick dehydrator sheets, dehydrate for 2-3 hours.
Flip, dehydrate for another 2 hours – the burgers should still be moist.
You could also just eat them straight from the bowl if you are really hungry! 
Store wrapped in cling wrap in your refrigerator for up to 4 days.
 
These patties are super versatile. You can enjoy them in wraps, salads, or crumbled and mixed with tomato sauce for a hearty SpagBol.
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FRIES:
jicama
1 tsp cold-pressed olive oil
1 TBSP nutritional yeast
1 tsp garlic powder
1 tsp chili powder
1/4 tsp sea salt
 
variation #1: 
1 tsp cold-pressed olive oil
1 tsp onion powder 
1 tsp garlic powder 
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp cayenne
1/2 tsp cinnamon
 
variation #2: 
1 tsp cold-pressed olive oil
1 TBSP nutritional yeast
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin 
1/4 tsp garlic powder
 
variation #3: 
1 tsp cold pressed olive oil 
1 tsp paprika powder
1 tsp onion powder
1 pinch of cayenne 
1 pinch of sea salt
 
cilantro to garnish 
 
PREPARATION: 
Cut peeled jicama into long sticks, place in a bowl and coat with 1 tsp of olive oil. Season with whichever variation you like most.
Place seasoned fries onto dehydrator sheets, dehydrate for 3-4 hours at 108 degrees Fahrenheit (42 Celsius).
These fries taste best right out of the dehydrator or eaten straight away without being heated. 
_________________________
KETCHUP:
1 tomato 
3 sundried tomato halves
2 TBSP date paste or 2 medjool dates
1 pinch of salt
dash of water (as required) 
 
PREPARATION: 
Blend all ingredients in your food processor or blender until smooth, adding liquid as needed. Adjust according to taste.
_________________________
ASSEMBLY: 
Slice burger bun in half, spread 1 tsp ketchup on the lower half.
Place some lettuce onto the bun, a patty on the lettuce, and spread some mayonnaise onto the patty.
Add 2 slices of pickled cucumber and an onion ring or two.
Cover with upper half of the bun or serve open faced.
Serve with french fries and ketchup.
Enjoy!