BURGERS, FALAFELS, SPREADS - SANDWICH & WRAP FILLERS

JALAPENO BURGERS

• 1 c. walnuts, soaked
• 1/4 c. sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
• 1/2 onion, chopped
• 1 jalapeno, chopped
• 1 T. Bragg's liquid aminos
• 1 t. sea salt
• ½ t. black pepper

In a food processor, mix walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Add onions, jalapeno peppers, Braggs, salt and pepper. Shape into 6 patties.

Adapted from: http://www.thedailyrawcafe.com/2007/09/jalapeno-sliders.html

MUSHROOM BURGERS

• 1 c. walnuts, soaked
• 1 c. almonds, soaked
• 1 c. mushrooms
• ½ c. carrots, grated
• ¼ c. onion
• 2 T. Braggs liquid aminos
• 1 T. miso
• 1 t. coriander
• ½ t. cumin
• ½ t. lime zest

CAULIFLOWER SALAD SPREAD

• 1 cauliflower, sliced in food processor
• 1 lemon, juiced
• 2 T. olive oil
• 1 t. salt

Mix all ingredients in a bowl, marinate while preparing next step.

• 1 ½ c. cashews
• 6 T. coconut water (or frozen raw coconut milk available in some Asian markets)
• 2 T. olive oil
• 3 T. nutritional yeast
• 1 t. rosemary, fresh
• ½ t. turmeric
• ¼ t. cayenne

Blend until smooth; Mix with cauliflower.

• 2 green onions, chopped fine
• 2 celery stalks, chopped
• raw pickles, diced fine (optional)

Add final ingredients.

FALAFELS

• 1 c. pumpkin seeds
• ¼ c. olives, pitted
• 8 sun-dried tomatoes, soaked
• 2 shallots, chopped
• 1 clove garlic
• 3 T. cilantro
• 2 T. dill, finely chopped
• 1 T. lemon juice
• 2 t. oregano
• 2 t. cumin
• 1 t. coriander, ground
• ½ t salt
• Pinch cayenne
• Pinch pepper

Process all ingredients in a food processor until thoroughly mixed. Form falafels and dehydrate 6 - 8 hours.

MEXI-SPREAD

• 2 c. sunflower seeds, soaked (1¼ c. before soaking)
• 1½ c. walnuts
• ¼ onion, chopped
• 2-3 T. sesame seeds
• 2 T. Braggs liquid aminos
• 2 t. chili powder
• 3 t. cumin powder
• 1 t. coriander, ground
• pinch cayenne
• olive oil, optional
• ¼ - ½ c. water

Mix in food processor until smooth.