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Chickenless Burger is crumbled into a marinara sauce with chile powder, to create a sloppy, saucy burger.

I used to love how marinara would soak into bread. If you’re not concerned with keeping to a strict 100 percent raw diet, feel free to make your Sloppy Joe on a wheat-free or whole-grain bun. Whatever suits your fancy. The sauce and burger are still superclean, green, and healthy for you!

1 recipe Chickenless Burger (page 197), dehydrated as

directed and crumbled

½ recipe Cherry Tomato Marinara (page 240)

1 tablespoon chile powder

Place the ingredients in a mixing bowl, and toss well to mix.

Serve on your favorite bread with romaine lettuce. Enjoy immediately.

PORTOBELLO BURGER

MAKES 4 SERVINGS

Marinated portobello mushroom slices are topped with Avocado-Pistachio Pesto, Buckwheat-Battered “Fried” Onion Rings, and “Roasted” Bell Peppers, to make a mushroom lovers’ dream burger.

2 portobello mushrooms, stems removed, sliced into ¼-inch slices

2 tablespoons Nama Shoyu or Bragg Liquid Aminos

1 tablespoon lime juice

3 tablespoons extra-virgin olive oil

1 recipe Avocado-Pistachio Pesto (page 216)

1 recipe Buckwheat-Battered “Fried” Onion Rings (page 116)

1 recipe “Roasted” Bell Peppers (page 118)

4 tomato slices

4 romaine leaves

1 recipe of your favorite bread

Place the mushrooms in a bowl with the Nama Shoyu, lime juice, and olive oil. Set aside to marinate for at least 20 minutes.

Squeeze the excess marinade from the marinated mushrooms, and discard the marinade. Arrange the mushroom slices on your favorite bread. Top with the remaining ingredients and serve immediately.

INSIDE-OUT BURGER

MAKES 4 BURGERS

These burger patties are assembled on the outside as your “bun,” then filled with such fillings as lettuce, tomato, onions, and Aioli Mayonnaise (page 198).

4 cups peeled, chopped carrots and/or beets

1 teaspoon minced garlic

1 teaspoon sea salt

2 tablespoons extra-virgin olive oil

¾ cup almond meal

cup flax meal

1 recipe Sun-Dried Tomato Ketchup (page 205)

Place the carrots, garlic, salt, and olive oil in a food processor and pulse into small pieces. Add the almond and flax meal, and mix well.

Form into ½-cup patties, and flatten to about ½- to ¾-inch thick. Place on one 14-inch-square Excalibur Dehydrator tray. Dehydrate for 3 to 4 hours at 104°F.

To serve, use two patties as your “bun,” and fill with your favorite burger fillings, such as lettuce, tomato, onion, and mayonnaise, ketchup, or mustard.

SUN-DRIED TOMATO KETCHUP

MAKES ABOUT 1 CUP

Sun-dried tomatoes give this ketchup its beautiful red color and thick consistency. The dried tomatoes absorb excess juice and liquid from blending fresh tomatoes and tart apple cider vinegar.

1 cup seeded and diced tomato

2 teaspoons apple cider vinegar

1 teaspoon agave syrup

½ teaspoon sea salt

¼ cup sun-dried tomatoes

Place the fresh tomato, vinegar, agave syrup, and salt in a high-speed blender, and blend until smooth. Add the sun-dried tomatoes and blend to mix well.

Will keep for 4 days in the fridge.

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PIZZA AND NOODLES

A RAW PIZZA or raw noodles may not sound very appetizing. But raw pizza is actually my favorite of all raw food entrées. Pizzas are made by layering sauces such as a marinara that’s been blended with fresh tomatoes and herbs, or a pesto made with pistachios ans basil, with fresh pizza toppings such as olives, tomatoes, batterd and ʺfriedʺ onions, and my dairy-free cheeze. Noodles are made from sliced or spiralized fresh vegetables, dehydrated and sliced vegetable wrapper “fettuccune,” or a package or lowclaorie, mineral-rich, kelp noodles. Noodles are tossed in sauces and broths to make such pasta dishes as Koreanstyle Jap Chae, Teriyaki Noodles, and Vietnamese Pho.

Give these pizzas and pastas a try and you’ll quickly agree that raw pizzas and noodles are delicious—and they are good for you!

PIZZA

As with any recipe, raw pizza is about simulating flavors and textures. In my raw pizzas, the marinara is already similar to a cooked marinara, which