Happy monday!! or Tuesday to my antipodean friends and family!
These last few days, this crazy nesting mama has been pulling apart the house bit by bit, purging, decluttering, shifting stuff from room to room wondering really if being organised is a trait that can be learnt or blessed with only.
I have been loving this website www.iheartorganizing.blogspot.com (and her pinterest) for ideas, after a friend of mine showed it to me yesterday and I must admit, I’ve been dreaming in organisation! At 6 months pregnant, I am definitely nesting (AGAIN!) But seriously, are people like this organised FULL TIME?
I’ve been posting freebies and stuff for sale on our private compound facebook sale/swap site today like it’s my job, and honestly, this is just the beginning. Hubs has a four day weekend this coming weekend, so you know what we’ll be doing
I will say however, if there is one thing I am kinda organised about, it’s my food
So if you missed your FREE Getting Started RAW PDF’s on Shopping, Kitchen Pre-Prep or Sprouting Guides don’t forget to check them out here. So many people are using them already.
Onto an amazing recipe I rejigged from my Raw Mushroom Not Burgers. These are the new and improved burgers with accompaniments and even though the dehydration will take some effort, seriously, make them ahead of time and you are sorted for the week.
You won’t regret it.
1/2 cup raw almonds soaked overnight and rinsed (you could also use nut meal from making nut milk)
1/2 cup raw walnuts soaked overnight and rinsed
1/2 cup raw sunflower seeds overnight and rinsed
2 stalks green onion, chopped
2 cloves garlic, crushed
2 portobello mushrooms (portobellos are best but you can also use chestnut or button)
1 stalk of celery, chopped
2 tbsp tamari / nama shoyu or wheat free soy
1 tbsp of chopped fresh parsley
1 tbsp olive oil
1/2 tbsp cumin powder
1 tsp miso paste
juice of 1 lemon
dash cayenne pepper
Place all ingredients in a food processor fitted with the S blade and process until they form a chunky paste or pate. Believe me this mixture tastes pretty damn tasty before you’ve even dehydrated it.
Form into burger shapes and place on a tefflex dehydrator sheet as it will still be a little too wet for the mesh dehydrator sheet.
I like to use a metal ring mould with a diameter of approximately 8cm, but you could also use egg rings or just your hands, bearing in mind the mixture will reduce somewhat so make the shapes/sizes just a little bigger than your final outcome requirements.
Dehydrate for 10 hours on 110ªF or until the burgers are slightly crunchy and meaty on the inside. Of course you may need to test one for quality assurance
The burgers are best served warm out of the dehydrator (or a warmed then turned off oven) topped with the following sauce and cheese and wrapped in a romaine/cos or collard leaf or else crumbled into a salad or eaten on their own.
Spicy Tomato Sauce
1/2 c sundried tomatoes soaked and drained for 1 hr if oil packed or dried
1 tomato or 1/2 cup cherry tomatoes
1 clove garlic
1/2 tbsp lime juice
1/2 tsp olive oil
8 basil leaves or a little less if dried
1/4 tsp salt
Place all ingredients in a food processor and process until well combined but slightly chunky.
Garlic Cashew Cheese as taken from here
1 cup cashew nuts soaked for 2 hours
1 1/2 tbsp nutritional/savoury yeast
1 clove of garlic, minced
2 tbsp minced fresh parsley
2 tbsp minced green onion
juice & zest of 1 lemon juice
1t Himalayan sea salt or to taste
Place the nuts, lemon juice & zest, nutritional/savoury yeast and Himalayan sea salt in a food processor fitted with the S blade and process until forms a paste or similar to ricotta cheese (I processed until slightly warm and buttery).
Transfer to a bowl and fold in the garlic, parsley & green onion. Taste for seasoning and add more salt, lemon juice or garlic if needed.
Store it covered in the refrigerator and will last for 1 week in an airtight container.
Allow cheese to come to room temperature before serving.
Serving suggestions: can be served on top of raw pizza, crumbled onto salad, served on raw crackers, used in nori or romaine/cos lettuce wraps served with other vegetable or served on top or romaine/lettuce boats topped with tomato slices or on top of Shroom Burgers.
Are you a naturally organised person or do you need a little help when it comes to household management?
Any tips or resources you’d care to share for keeping your household neat, tidy and organised?
Don’t forget to tell me if you make these burgers and how they turned out in the comments below!
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