A year or two back i featured Rawk N' Rolls. These raw sammies, wrapped in big leafy greens, make a super healthy light lunch or snack. This go around i used big collard leaves and spread on 'no bean hummus', an uber-easy recipe below great for those of us who find garbanzo beans to make us, well, how can i say this politely?... Airy. I also crumbled in raw sunflower seed patties. These veggie patties are made with veggies, sunflower seeds, and flax seeds and are easy to make but do require a dehydrator. Click this link to get the tutorial on how to roll up these sammies, and read on for the 'no bean hummus' and 'sunflower seed patty recipes'.
No Bean Hummus:
This is a delicious zucchini and tahini based hummus that packs in great nutrients sans any bloat-worthy beans.
1 - 2 medium peeled zucchinis
1/2 -3/4 cup tahini
1-2 cloves of garlic
1 tsp cumin
juice from one to two lemons
sea salt
Blend everything in a vita-mix blender for a very creamy consistency. You can also do in a food processor, but the texture isn't quite as creamy.
The amount of tahini you'll need will depend on how thick your tahini is. If you have a thinner tahini you'll need less zucchini (start with one). If your tahini is a very thick paste, you'll be fine with two medium zucchinis. Add garlic, cumin, sea salt, and lemon juice to taste.
Sunflower Seed Patties:
These patties turned out sweet and savory. You'll need a dehydrator to make them or you can try drying out in the sun, or in an open oven on a very low temp. The original recipe featured below is from Nomi Shannon in The Complete Book of Raw Food. I made some adjustments to this recipe based on what was and wasn't in my fridge. Mine had no celery and no parsley, but i did add a bunch of dried herbs and a small amount of stevia and honey since i like a sweet, salty combo. I also kept the sunflower seeds whole since i had soaked them, and lessened the amount of water i added since i merely shredded the carrots rather than juicing them.
6 Tbsps of flax seeds, ground in an electric coffee grinder
3/4 cup of water
2 cups sunflower seeds, ground in the electric coffee grinder
2 cups carrot pulp (from 4-6 carrots, juiced)
1 cup finely minced celery
3/4 cup finely miced onion
4 Tbsps finely minced red pepper
4 Tbsps finely minced parsley
1 Tbsp tamari
Make the carrot pulp by juicing the carrots. In a blender combine the flax seed and water. Put the mixture into a bowl and immediately rinse the blender before the mixture thickens and adheres.
Into that bowl stir together all the ingredients, adding more water only if necessary for the burger to have consistency.
Form the mixture into patties and dehydrate for 4-8 hours at a low setting (around 115 degrees)
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