Tasty Veggie Burgers
** This recipe is great doubled, with the extras going in the freezer…
5 cups almond (or any nut) pulp
(Can use the pulp left from nut milk, or just soak fresh nuts)
1 small butternut squash (peeled and cubed) – can substitute carrots here
2-1/2 cups pumpkin seeds (soaked 8-12 hours)
1 red bell pepper
1/2 to 1 onion, chopped (sweet onion)
2 to 3 stalks celery, cut into pieces
1/4 to 1/2 cup fresh basil (washed and taken off stem)
1/4 to 1/2 cup fresh parsley (washed and taken off stem)
2-3 cloves garlic
1 Tbsp. dry dill (or ½ cup fresh)
3/4 cup ground flax seeds
Celtic sea salt- 1 to 2 tsp.
Stevia - 1/4 tsp. dry or 10 drops liquid
Several dashes of cayenne pepper
Trocomare seasoning- 1 1/2 to 2 Tbsp.
Put nuts (if whole and soaked), squash, pumpkin seeds, bell pepper, onion, celery, basil, parsley, garlic and dill through juicer using the solid plate.
Then mix in flax meal, salt, Stevia, cayenne and Trocomare seasoning. (**if using nut pulp, just add this to juicer mixture and seasonings)
Form into round burgers and place on a mesh sheet if possible, or on a teflex sheet if too moist. If on a teflex sheet, dehydrate 4 to 6 hours on 95 degrees, shift to mesh sheets for another 4 to 6 hours or desired dryness.