You better be. This recipe Blissed my family out so much that my hubby made me write it down. It’s probably due to the fact that we eat so much raw food. Once in a while we like to enjoy something cooked. Luckily, I also created a raw version that is equally as delish.
Friends, I am no Rachel Ray. I don’t follow recipes, exactly. I make huge kitchen messes. And, I never open canned food. But, what I admire about Rachel Ray is her ability to make something tasty in a pinch, and recreate recipes to be used over again.
A Dish That bears Delicious Leftovers
- 2-3 cups soaked/sprouted and steamed red quinoa (soak in water and 2 tblsp raw apple cider vinegar for 8 hours or more)
- 2 cups home made rice/sesame flour
- 2 cups chopped wild mushrooms
- 3 stalks chopped celery
- ¼ chopped purple onion
- 2 tblsp Italian seasonings
- 2 tsp yellow curry
- 1 tsp mustard
- ¼ cup wheat free tamari
- 1-cup tempeh crumbled
With a little prep work you can have several healthy eats.
Step 1: Make Homemade Flour
- Soak your sesame seeds and brown rice in water for 1 day
- Rinse. Add to your blender with 1 quart of fresh water. Blend. Strain pulp with nut milk bag.
Your pulp is your flour. You can use it wet or dry.
This milk can be added to smoothies or used to make hochata or enjoyed alone
Step 2: It’s Burger Time
- Marinate mushrooms, celery and onions for a half hour with tamari and spices
- Add, cooked quinoa and raw tempeh. Blend on high speed until it’s all smooth. Fold in your flour and form patties.
- Pan sear with coconut oil and place in the oven on 350 to finish cooking.
Serve with guacamole and cultured salsa between lettuce leaves or on a sprouted tortilla
This whole recipe can be done raw by eliminating the quinoa and adding sprouted sunflower seeds in its place. Then you can dehydrate it for about 5-10 hours depending on thickness of burger. I also love this method. Holy Yum plus living enzymes!
Image credit: Making Guacamole by: blmurch