Pulp from 5 juiced carrots
1 batch of Sunny Dill Cheeze
2 tablespoons yellow onion (chopped)
1 teaspoon sea salt
2 tablespoons dulse flakes
SUNNY DILL CHEEZE
2 cups sunflower seeds (soaked)
1 lemon (juiced)
3 cloves of garlic
Bunch of fresh dill
1 cup water
Juice of 1/2 a lemon
1/3 cup water
2/3 cups soaked almond
2/3 teaspoon salt
1/3 teaspoon turmeric
1/3 cup olive oil
1. To make the patties, place the carrot pulp into large bowl with Sunny Dill Cheeze. Add onion, salt, and dulse. Mix well.
2. Shape into patties, and dehydrate 5 hours. This dries the outside layer and makes it look like real salmon cakes.
3. For the sauce, blend lemon, water, salt, turmeric, and almonds till smooth. Add oil and blend till thick.
4. To make the cheese, blend seeds, lemon,garlic, and dill until smooth, adding water as needed to make creamy texture. I also put vegan cream cheese (not raw) on top of mine.
I love this dish so much that I had it twice this week!!
Yum! Hope you enjoy!
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© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!