Recipe Directions
1. Grow 2 cups (after growing) of mung beans sprouted just a day or two so that most of the green skins will float off. This made a great white “meat.”
2. Add 2 cups of chopped carrots to the blender or Cuisinart and chopp fine.
3. Add half a cup of onions (vidalia if possible), 4 tablespoons of olive oil, one can of mandarin oranges, 1 tablespoon bourbon flavoring or bourbon, half a red pepper, 1 tablespoon horseradish, 1 tablespoon honey mustard, a couple shots of Tabasco, and 2 tablespoons orange marmalade, garlic powder, basil, black or white pepper, and add mung beans of course.
4. Then add half a cup of flax meal (grind flax seeds before carrots if your machine will do it and they’re not already ground).
5. Grease Teflex sheets or parchment paper and put large balls down and flatten the top with a spoon. Dehydrate for 18-24 hours.
6. Check half way through and flip. You may need to press them together a little to keep them firm.
7. Serve with honey mustard dressing, celery or BBQ sauce. Pineapple sauce with red pepper- or you could switch the mandarins for 1\4 of a pineapple in the recipe.
Writeeternity's Thoughts
By writeeternity I made this for the 4th of July. It tastes better than the real thing to me, but I wasn’t at home. I had vegetables, but used conventional condiments, so you may have to fudge this part.
Please post your version if you do!
This is adapted from an Alyssa Cohen recipe that I was told about on the site. I mainly wanted to submit it because I think the picture really makes it appetizing.
Great with the Tahini sauce, BBQ sauce, or Ranch Dressing (see this site for recipe).
You could try this on non raw friends and they’d be surprised!
P.S. When I first found the gone raw website I was drawn to a picture of food that looked beautiful and thought that it really looked good so I hope someone who really hasn’t thought of going this way could look at this picture and see it as fun and do-able! I hope I didn’t offend anyone with all of the condiments.
It would be great as a Chinese dinner or as a finger food the way I made it.
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Comments
Top voted
Zaphirah Sunflower
Jan 14, 2011
when do you add the sesame seeds?
Renoir
Dec 10, 2009
Would it be possible to make this with store bought bean sprouts or do I have to sprout the mung beans myself? It looks really good..I wonder if I can fool my meat eating bf?!?!
writeeternity
Dec 11, 2009
Hi Renoir! The mung beans I used were only a couple days old and have a rubbery texture which makes the nuggets springy and more resilient. I wouln't recommend using the older ones because they are mostly water and they may just turn into mush.
Mine were not like a cracker. I guess I didn't dehydrate mine as long as you did - Omshanti. I blobbed it up pretty thick though and pushed them together half way through to keep them intact.
Let me know how it goes!
All
Zaphirah Sunflower
Jan 14, 2011
when do you add the sesame seeds?
angie207
May 13, 2010
I just looked at the top & saw you used those things because you weren't at home. I still would like ideas to sub for bourbon. I guess maybe just honey & some mustard powder for the honey mustard.
angie207
May 13, 2010
It sounds good. Canned oranges aren't raw, neither is bourbon, honey mustard or tabasco. Any substitution ideas for the bourbon and honey mustard? Thanks for the others, Renoir.
DivineMissEm
Jan 04, 2010
These look incredible! I want to make these for a Halloween party to bring some raw finger food type thingies. I´ll have to sub ginger for the horseradish like Renoir because it´s IMPOSSIBLE to find here :(
Renoir
Dec 13, 2009
I ended up sprouting the mung beans - I was so excited when it actually worked as this was my first sprouting experience! I made the mistake of throwing everything into the blender at once, so I had to add some water to get it to go through. Mine came out good with a good texture, except they don't look as thick and chunky as yours. Mine were also flatter (because my batter was thinner). I ended up with twice as many mung beans as expected, so I am going to make another batch, but this time adding the ingredients one at a time to the blender in the order you suggested.
Also, for the condiments, instead of horseradish, I used ginger. And I used red pepper flakes instead of tabasco. I threw together my own raw orange marmalade the day before that I used too. I also used fresh garlic & basil instead of the powder.
writeeternity
Dec 11, 2009
Hi Renoir! The mung beans I used were only a couple days old and have a rubbery texture which makes the nuggets springy and more resilient. I wouln't recommend using the older ones because they are mostly water and they may just turn into mush.
Mine were not like a cracker. I guess I didn't dehydrate mine as long as you did - Omshanti. I blobbed it up pretty thick though and pushed them together half way through to keep them intact.
Let me know how it goes!
Renoir
Dec 10, 2009
Would it be possible to make this with store bought bean sprouts or do I have to sprout the mung beans myself? It looks really good..I wonder if I can fool my meat eating bf?!?!
omshanti
Sep 30, 2009
help, WE! I made my version which was a lemon chicken( no oranges available) and it came out of the dehydrator like a cracker, was yours juicy? im soooo bummed, i got brave a sprouted the mung beans and everything, suggestions? :( good news was it looked like yours!
bellasera
Sep 23, 2009
I"m totally up for trying this!
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