You will need:
Juicer
Food processor
3 large portobello mushroom caps, chopped
2 tbsp tamari
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1/2 cup Almond flour
1 large beetroot
1/2 cup chopped celery.
fresh coriander leaves
1 tsp rosemary or thyme
1 red chilli
- Mix the tamari, liquid smoke, Apple Cider and agave in a bowl. Add mushrooms and mix them well into this marinade. Let sit for about 2 hours.
- Juice the Beetroots, refrigerate the juice and put the beetroot pulp in a bowl
- Remove mushrooms from the marinade and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate.
- Add the beetroot pulp, celery, rosemary and thyme, and pulse to incorporate it all, still leaving some texture.
- Shape into patties and serve.
you can wrap them in vegetables and let the continue marinating and strengthening flavor.
or if you have a dehydrator, dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Serve over greens, on some raw bread, or in a wrap sandwich!
No matter how you serve, these are a delicious and satisfying part of a meal.
Juicer
Food processor
3 large portobello mushroom caps, chopped
2 tbsp tamari
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1/2 cup Almond flour
1 large beetroot
1/2 cup chopped celery.
fresh coriander leaves
1 tsp rosemary or thyme
1 red chilli
- Mix the tamari, liquid smoke, Apple Cider and agave in a bowl. Add mushrooms and mix them well into this marinade. Let sit for about 2 hours.
- Juice the Beetroots, refrigerate the juice and put the beetroot pulp in a bowl
- Remove mushrooms from the marinade and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate.
- Add the beetroot pulp, celery, rosemary and thyme, and pulse to incorporate it all, still leaving some texture.
- Shape into patties and serve.
you can wrap them in vegetables and let the continue marinating and strengthening flavor.
or if you have a dehydrator, dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Serve over greens, on some raw bread, or in a wrap sandwich!
No matter how you serve, these are a delicious and satisfying part of a meal.
Because it's a weekend I used the Beetroot to make Raw Wine and finishing my weekend in style..
#TheNaturawLife
Try my Raw wine - Rawine.
#TheNaturawLife
Try my Raw wine - Rawine.