Wakame Bread, Vegetable Pulp Burger & Marinated Shitake
1 cup buckwheat, sprouted
1 cup sunflower seed , sprouted
100ml golden flax seed, soaked in 150ml water
4 tsp wakame flakes
1 tbs nutritional yeast
1/2 cup sunflower seed, activated and dehydrated
1/2 cup vegetable pulp
1 1/2 tsp miso paste
1 tbs tahini
enough water to process
if using dry shitake, rehydrate with water
when soft take off tough spots of the stems then marinate with tamari, tahini and a little soaking liquid
Veg pulp burger
Make the bread dough by food processing all the ingredients.
Spread evenly on reflex sheet and score into the preferred size.
Dehydrate till it becomes dry but still pliable.
This bread will last for a week in an air tight container, longer if kept in the fridge.
Place the sunflower seeds then process into a fine powder/sunflower meal.
Add the rest and process again.
Roll into a burger size then dehydrate for 2-3 hours.
They should not be completely dry, should still be moist inside.
place one of the bread then top with burger, marinated mushroom and other fillings of your choice.
Drizzle the sauce from the mushroom and top with another piece of bread.
Serve with extra wakame flakes ;-)