Monday, August 12, 2013

*Raw Vegan Portobella Nut Burger*

~*~Nut Mushroom Burger~*~

Sooo, I'm sitting here, by my little lonesome, sipping some Chai tea and nibbling on some vegan chocolate. When it dawned on me.....I totally forgot to post the burger recipe after posting the "Raw Vegan Condiments" one.

Welllllll.....{{insert your favorite word here ;) }}

I have made tons of different kinds of veg burgers....some I have liked, some I have not. Some fall apart, some do not.....I am on the quest for THEE perfect raw vegan....or just plain ol' Vegan burger recipe.

This one, is pretty darn good. It is a raw, whole foods, living recipe made with nuts, mushrooms, carrots and seasoning. Simple and tasty. Since it is a "raw vegan" will need to dehydrate this to make it firm. OR however, if you do not have a lovely little dehydrator. You may of course, use your oven. Just put your oven temp on the lowest setting and open the door a bit to let out some of the heat. "Dehydrate" the burger patties for a couple of hours, carefully flipping when dry to the touch. Continue to "'dehydrate" till completely dry. :)

So, now are ya ready for the recipe?.....yep, thought so. Ok onward we goooo....

*Raw Vegan Nut Portobello Burger*

  • 1 cup Walnuts, soaked in water for 30 min then drained and rinsed
  • 1 cup Almonds, soaked in water for 30 min. then drained and rinsed.
  • 1 cup Portobello mushrooms, chopped (about 1 large mushroom)
  • 1/2 cup grated Carrot
  • 2 TBS Nama Shoyu (raw) OR Tamari (not raw, but wheat free)
  • 1/4 cup minced Red Onion
  • Salt and Pepper to taste
  • Spices of your choice, I used a little Oregano and Thyme. But it's up to you.
  • Sprinkle of Garlic Powder and Onion Powder (yes, to each there own....your taste of course)
In food processor, puree the nuts first....then add mushrooms and grated carrot. Add in remaining ingredients. You might need to blend all in batches. Blend until you get a thick puree. (Yes, now is the time to taste that weird looking mush and adjust the seasonings. Mind, that the seasoning will get deeper once the burgers are dried. So don't add to much salt etc...I mean, unless that's what you are into, like I said, taste and adjust Xo.)

Form the mixture into small to medium patties. Place onto non stick teflex mesh dehydrator sheet. Dehydrate the patties for 6-8 hours at 90-115 degrees (no biggie, just no higher than 115) Check the patties here and there to check for dryness. When they are dry to the touch, flip em and continue drying until firm, dry an darkened. They will look like little "hamburger" patties. Dry and firm on the outside, somewhat tender on the inside. The drying time is different for everyone, based on your areas humidity, etc.. etc.... Don't fret, it's not Rocket Science.....just take a look at them after a few hours and see how there doing. You honestly can't over dry these guys, so nooo biggie :)

When done, serve them like your fav old burger......I usually serve mine wrapped in a big lettuce leaf with some condiments and other "burger" toppings.....pickles, tomatoes etc.... IF you are not fully doing the Raw ALL means, toss that baby between a hamburger bun....(vegan please and thank you xoxo)

And there ya have it. An awesome raw vegan, nut, mushroom, carrot, yummy burger.

*Happy and Healthy Eating!*

*Much Metta and Peace to You! *

Namaste' my awesome beautiful fellow foodies!
{{{Cyber Hugs to you all}}}


Wednesday, August 7, 2013

*Raw Vegan Condiments*

*Raw Vegan Condiments*...Sun Dried Tomato Ketchup, Cashew Mayo and Mustard Ohhh my.

Wait, what? She's back!?

Yeah yeah....I know, I'm so sorry my friends. I have been gone for like a zillion, trillion cyber years, ok, actually since May. (actually that is like a zillion years, how is it August already??)

ANYWAY....I know you have probably lost interest in my little losssst inn spaaaace blog. BUT BUT....I'm here I'm here! XOXO! {{Sigh}} It has been a challenging year....along with me having major surgery, and trying to heal. My heart has been heavy due to some serious family illnesses recently. My brain....blogging and everything has been "on the back burner" lately.....or is that "in the back of the dehydrator"?...yes that was a bad attempt at Raw Vegan humor....dun dun dunt. ;)

Ok enough with the rambling woman....get to the ReCiPeS!!

SO, I made these awesome Raw Vegan Walnut/Almond Portabella Burgers last night (just came out of the dehydrator this morning,...I will post more on them in another post shortly) AND I thought, hmmm, what should I put on them? I didn't want to use store bought, somebody else made, sugar laden condiments.....and besides, did you know??.....that for some creepy disgusting reason they allow a certain amount of bug wings, larvae and maggots in your store bought Ketchup! WHAT WHAT??? Like total major EEEEWWWW! NO can keep your maggots thank you.

So with that nasty thought in mind.......I made......(and the crowd roars).....


  • 2 Tbs Raw Cashews, soaked in water for 15 minutes first, then drained.
  • 1 Lg handful cherry tomatoes, OR 1 Med Tomato
  • 3 Tbs Extra Virgin Olive Oil
  • Sprinkle of Sea taste
  • 1 Handful Sun Dried Tomatoes, chopped (*see note below)
  • 1 1/2 Tbs Apple Cider Vinegar, I use raw
  • 1/4 tsp garlic powder, or to taste
  • 1-3 Medjool Dates, to taste (if hard, soften them in warm water first)
  • Enough water to make a Ketchup texture
Place all ingredients, except sun dried tomatoes, in a good blender. And blend until smooth. Add sun dried tomatoes and water as needed until you have desired thick texture.

*NOTE: Taste, adjust and taste again. The taste is really up to you...more sweet? Add another date, More acidic?...add a bit more vinegar. ALSO, about the sun dried tomatoes, I used about a handful of them and added more to the blended Ketchup until I got the desired texture. Like I said.....Plaaaay with your food my friends, don't be afraid. Taste, adjust and taste again. Mmmm!

*NOTE 2: Finished Ketchup will last about a week in the fridge in a well sealed container.


  • 1 cup Raw Cashews, soaked in water for about 20 min then drained.
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Lemon Juice
  • pinch of Sea salt
  • 1/4 tsp Dry Mustard powder
  • 1/4 cup-1/2 cup Extra Virgin Olive Oil (*see note below)
  • 1/4 tsp Agave or sweetener of your choice (OPT) I didn't use any sweetener in mine, but just giving you the choice ;)
Place all ingredients in a good blender, except Olive Oil and blend until smooth. Slowly pour in enough oil while blending to make a smooth and creamy texture. IF you need, you may add some water to thin it out a bit. And what do I always say?....Taste, adjust and taste again <3

*NOTE: Use as much or a little of the oil as you like. You want a nice creamy texture, but if you are wanting to cut back on "fat" (although Olive Oil is healthy fat) Then by all means, cut back on the oil. The Cashew sauce will still taste awesome! ALSO....about the Vinegar/Lemon situation. Feel free to replace either one with each other (did that make sense? haha) If you don't have a lemon, then by all means just use more Apple Cider Vinegar and vice versa. :)


  • 2 Tbs Dry Mustard Powder, or 1/3 cup yellow mustard seeds soaked in vinegar for 24 hours, then ground in a coffee grinder or blender to make a paste
  • 1/4 cup Apple Cider Vinegar (used for soaking the seeds if using, then add 1 tsp at a time to taste.
  • 1/4 cup Raw Cashews, soaked in water for 20 min then drained
  • 1 tsp Agave or other sweetener to taste
  • 1/2 tsp Sea Salt (or to taste)
  • 1 Tbs Water
  • 1/8 tsp Garlic powder
  • 1/8 tsp Turmeric powder (opt)
Add all ingredients into a good blender and blend until smooth. Add water as needed. Taste, adjust and taste again baby. *Mustard will get hotter as it sits. **OOO you could also throw in some grated fresh horseradish!.....but I guess that would make it Horseradish sauce instead of Mustard haha! BUT STILL! :)

*NOTE: Will keep for a good couple of weeks in the fridge.

Now my lovely fellow Raw' run and create away! Health and kitchen glory are yours for the taking! Have fun and enjoy!



*Bliss Out Yo!*