Southwestern Veggie Burger with Guacamole and Salsa by Tree of Life Cafe1 C pumpkin seed, soaked, s-bladed
1 C walnut, soaked, s-bladed
1 C sprouted buckwheat, s-bladed
1 C minced veggies (peppers, zucchini, celery, carrots and or greens), s-bladed or sliced with the 2mm slice disk
1 C walnut, soaked, s-bladed
1 C sprouted buckwheat, s-bladed
1 C minced veggies (peppers, zucchini, celery, carrots and or greens), s-bladed or sliced with the 2mm slice disk
¾ C miso, whole
½ C flax, ground
2 T olive oil
2 T lemon
½ bunch fresh herbs, basil, cilantro or dill, s-bladed
1 T fresh ginger, s-bladed
¼ t jalapeno, fresh, s-bladed
¼ t Himalayan salt to taste
dash hing
½ C flax, ground
2 T olive oil
2 T lemon
½ bunch fresh herbs, basil, cilantro or dill, s-bladed
1 T fresh ginger, s-bladed
¼ t jalapeno, fresh, s-bladed
¼ t Himalayan salt to taste
dash hing
Optional: Chipotle, thyme, curry, Italian seasoning and marjoram
Directions: Process all vegetables nuts and seed and toss them into a bowl. Add remaining ingredients and mix by hand. Portion using an ice cream scoop making a ball and flattening to form.
Directions: Process all vegetables nuts and seed and toss them into a bowl. Add remaining ingredients and mix by hand. Portion using an ice cream scoop making a ball and flattening to form.
Recipe and Photo by Timothy Casey created and plated by Anthony Rojas
