Raw Butternut Patties
3/4 cup (180 ml) sunflower seeds, sprouted and dehydrated
1/2 cup (120 ml) walnuts, sprouted and dehydrated
1/4 cup (60 ml) sesame seeds, sprouted and dehydrated
1/2 cup (120 ml) buckwheat groats, sprouted and dehydrated
2 cups (480 ml) butternut squash or pumpkin , cut into 1 1/2" pieces
3 stalks celery, cut into 1 1/2" pieces
2 dates, soaked in water for 15 minutes, pits removed
1 clove garlic, thinly sliced, removing core
1/2 cup (120 ml) chopped fresh parsley
1/4 cup (60 ml) nutritional yeast (optional)
1 teaspoon (5 ml) sea salt
1 Tablespoon (15 ml) poultry seasoning
1 teaspoon (5 ml) dried thyme
2 teaspoons (10 ml) dried basil
1/4 teaspoon (1.25 ml) white pepper
Combine all ingredients in food processor with S-blade and process until mixture is finely chopped and starts to form a ball. If your food processor bowl is not large enough to handle all ingredients at once, (smaller than 12 cup capacity) mix sunflower seeds, sesame seeds, squash, dates and garlic in first batch and transfer to large mixing bowl.
Next, combine walnuts, buckwheat groats and remaining ingredients in food processor. Combine ingredients in bowl and form into 12 patties.
Place on 16”x16” dehydrator tray with mesh sheet and dehydrate at 105 degrees Fahrenheit (40.5 degrees Celsius) for 2-3 hours or until crispy on the outside but moist on the inside. Flip burgers over and continue dehydrating until they are as dry as you desire. Serve with any gravy or sauce of your choice (pages 20-24).
1/2 cup (120 ml) walnuts, sprouted and dehydrated
1/4 cup (60 ml) sesame seeds, sprouted and dehydrated
1/2 cup (120 ml) buckwheat groats, sprouted and dehydrated
2 cups (480 ml) butternut squash or pumpkin , cut into 1 1/2" pieces
3 stalks celery, cut into 1 1/2" pieces
2 dates, soaked in water for 15 minutes, pits removed
1 clove garlic, thinly sliced, removing core
1/2 cup (120 ml) chopped fresh parsley
1/4 cup (60 ml) nutritional yeast (optional)
1 teaspoon (5 ml) sea salt
1 Tablespoon (15 ml) poultry seasoning
1 teaspoon (5 ml) dried thyme
2 teaspoons (10 ml) dried basil
1/4 teaspoon (1.25 ml) white pepper
Combine all ingredients in food processor with S-blade and process until mixture is finely chopped and starts to form a ball. If your food processor bowl is not large enough to handle all ingredients at once, (smaller than 12 cup capacity) mix sunflower seeds, sesame seeds, squash, dates and garlic in first batch and transfer to large mixing bowl.
Next, combine walnuts, buckwheat groats and remaining ingredients in food processor. Combine ingredients in bowl and form into 12 patties.
Place on 16”x16” dehydrator tray with mesh sheet and dehydrate at 105 degrees Fahrenheit (40.5 degrees Celsius) for 2-3 hours or until crispy on the outside but moist on the inside. Flip burgers over and continue dehydrating until they are as dry as you desire. Serve with any gravy or sauce of your choice (pages 20-24).