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Ingredients

Spaghetti

2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.

Sauce

2 cups cherry tomatoes

1 cup sun dried tomatoes (soaked for 1-2 hrs)

1 tsp. tomato concentrate

2 dates (soaked for 2 hrs)

3 tbs. olive oil

2 cloves garlic

3 tbs. fresh parsley

1 pinch fresh oregano

1 handful fresh basil

1 tsp. Italian seasoning

1 tsp. sea salt

How to: Blend everything till smooth. Add tomato soak water if you want the sauce thinner. Toss with "spaghetti" and serve with savory nut balls.

Savory Nut Balls

1 small red onion

1 bell pepper

2 carrots

1 cup burdock puree (you can grate it on a very fine grater, or blend it with the water); The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor

1 cup soaked almonds,

1/2 cup soaked sunflower seeds

1/4 cup walnuts

2 cloves garlic

1 stick celery (minced)

Pinch of turmeric

1 tsp. cumin

2 tsp. dried cilantro or 1-2 C fresh

Recipe Directions

How to: Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate until a desired consistency.

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Comments

Top voted

stRAWberry

May 17, 2011

19 votes
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Hi, RawGuru, I am not a very experienced cook or uncook and need very explicit directions. How does one make the burdock puree? How much grated root? Do you just blend it up with water? I think of a puree being awfully thick. Well, thanks in advance. I look forward to trying this.

Sweet Adeline

May 19, 2011

16 votes
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can you sub peanuts? and is garlic essential to this recipe?

RawGuru

May 17, 2011

14 votes
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-
Vote down!

You would need about 6-8 medium roots blended with a little water to form a puree. Good luck!

All

Sweet Adeline

May 19, 2011

16 votes
+
Vote up!
-
Vote down!

can you sub peanuts? and is garlic essential to this recipe?

Top Voted

Sweet Adeline

May 19, 2011

12 votes
+
Vote up!
-
Vote down!

can you sub peanuts?

RawGuru

May 17, 2011

14 votes
+
Vote up!
-
Vote down!

You would need about 6-8 medium roots blended with a little water to form a puree. Good luck!

Top Voted

stRAWberry

May 17, 2011

19 votes
+
Vote up!
-
Vote down!

Hi, RawGuru, I am not a very experienced cook or uncook and need very explicit directions. How does one make the burdock puree? How much grated root? Do you just blend it up with water? I think of a puree being awfully thick. Well, thanks in advance. I look forward to trying this.

Top Voted

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