Ani's Raw Food Essentials - Ani Phyo [60]
SAVE-THE-SALMON BURGER WITH MANGO CHUTNEY
MAKES 4 SERVINGS
When I first served these burgers, people were curious as to the type of fish I used. I repeatedly told them it wasn’t real fish, but mock salmon. And when I explained the ingredients and that it was not cooked, they were amazed.
The Mock Tuna Salad is made with carrot pulp, to simulate the fibrous texture of tuna fish, and is mixed together in a creamy Mayonnaise with chopped celery and onion. Patties are formed with this salad, and dehydrated for 2 to 4 hours to firm up. If you’re short on time, you can eat this as is, it will be more like a save-the-salmon pâté than burger, but just as delicious.
1 recipe Mock Tuna Salad (page 192)
Form the Mock Tuna Salad into four burger-size patties (not too thick, to help them dry). Place on one 14-inch-square Excalibur Dehydrator Tray, and dehydrate for 2 to 4 hours at 104°F, until your desired consistency.
Serve on your favorite bread (see pages 23 to 24) with Mango Chutney (see page 197) and lettuce.
GENERAL TIP: Dehydrating in Your Oven
THIS ADVICE ISN’T eco savvy, since conventional ovens are the Humvees of the kitchen. But, if you don’t have a dehydrator yet, burgers can be placed in your oven at 140°F with the oven door propped open an inch or two with a chopstick or butter knife. This method of drying will take a very long time, but may be a good starting point to try sun burgers. And, if you decide you love them, like I do, then you’ll probably want to invest in an Excalibur Dehydrator at some point.
MANGO CHUTNEY
MAKES 1 CUP
This chutney is inspired by my love for Indian food. My California version is made with fresh mango seasoned with cilantro and red chile. A delicious accompaniment to any burger, wrap, or rice dish.
1 cup diced mango
2 tablespoons lemon juice (from about 1 lemon)
1 teaspoon minced garlic
1 small red chile, chopped finely, or to taste
¼ cup chopped cilantro
¼ cup chopped yellow onion
½ teaspoon sea salt
1 teaspoon agave syrup (optional)
Place about 2 tablespoons of the mango in a Personal Blender with the lemon juice. Blend to mix and transfer to a small mixing bowl.
Add the remaining ingredients to mixing bowl and toss well to mix.
CHICKENLESS BURGER WITH AIOLI MAYONNAISE
MAKES 4 SERVINGS
Coconut meat is placed on top of this burger before dehydrating and becomes the unchicken “skin” for extra texture. The burger is made with sunflower seeds seasoned with sage and black pepper.
If you don’t have Thai baby coconuts, don’t fret. This burger’s just as delicious without the coconut meat; just leave it off.
2 cups sunflower seeds
1 tablespoon minced garlic
2 cups chopped celery
¼ cup olive oil
¾ teaspoon salt
1½ tablespoons dried sage or poultry seasoning
½ teaspoon ground black pepper
1 cup coconut meat
Place the sunflower seeds and garlic in a food processor. Process into small pieces. Add the celery, oil, salt, sage, and pepper, and process to mix well. Set aside.
Place the coconut meat in four flat bunches on a 14-inch-square Excalibur Dehydrator tray, so you can then place your patties on top. Form the sunflower mixture into four patties, about ¾-inch thick. Place on top of the coconut meat. Dehydrate for 2 to 3 hours at 104°F. Flip with the coconut meat attached, and dehydrate for another 2 or 3 hours.
SERVING SUGGESTION: Serve with your favorite bread, such as Zucchini Bread (page 23), iceberg lettuce, tomato, and Aioli Mayonnaise (page 198). Or, make smaller croquette or slider-size burgers and serve with salad.
Serve the burgers on whole-grain buns with Vegenaise.
AIOLI MAYONNAISE
MAKES 1 CUP
This creamy, rich, smooth mayonnaise with a garlic kick can be used in sandwiches, burgers, and wraps—you won’t even miss the version full of animal products!
1 cup macadamia, cashew, and/or pine nuts
¾ cup filtered water, or as needed
1 teaspoon minced garlic, or to