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WAKAME BREAD, VEGETABLE PULP BURGER & MARINATED SHITAKE!
Wakame Bread, Vegetable Pulp Burger & Marinated Shitake
Power Super Foods
dinner
RAW
VEGAN
PALEO
VEGETARIAN
GLUTEN FREE
GRAIN FREE
SUGAR FREE
Ingredients
Wakame bread
- 1 cup buckwheat, sprouted
- 1 cup sunflower seed , sprouted
- 100ml golden flax seed, soaked in 150ml water
- 7.5ml tamari
- 4 tsp wakame flakes
- 1 tbs nutritional yeast
Veg pulp burger
- 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
Marinated shitake
- 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
Directions
BREAD
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.
BURGER
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.
ASSEMBLE
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 ;-)