Almond Burger topped with Avocado and Cucumber Relish on Red Lettuce Leaf
(almond, scallions, carrot, cilantro, white miso, pepper, dehydrated for 10 hours)
Carrot and Corriander Soup
(carrot, corriander seed, ginger, avocado, parsley, cilantro, olive oil and salt)
Endive and Grape Salad
(endive, corriander seed, cilantro, parsley, agave syrup, grapes, olive oil, apple cider vinegar and umeboshi plum)
Flax Seed Crackers and Cashew Cheese
Raw Food Wednesday returns with a new recipe, this one from Renee Underkoffler for a Almond Burger -- and yes, we used a ring mold. ;) The Red Leaf Lettuce "bun" was purely an Atkins joke. We made the mixture in the morning and put in the dehydrator for 10 hours and they turned out firm and with a nice concentrated flavor and chewy texture.
The salad was interesting -- a sweet and sour dressing on the sometimes bitter endive hit the spot.
We keep making carrot soup, hoping to find a good one, and this may be the winner -- a creamy texture without the (usual) overwhelming carrot/ginger flavor.
Also, we made enough flax seed crackers for the rest of the year (and into 2006) ;)
Wednesday, November 09, 2005