Raw Beet Patties

I saw a recipe for smokey beet cakes that Alicia Silverstone posted and decided they could easily be converted to a raw dish.   With a few ideas in mind, I also searched to see what others have already tried.  This recipe followed pretty closely to what I was thinking already.

Soaking walnuts takes up too much time, so I opted to use sunflower seeds and ground flax instead.  The rest was a matter of what was in the fridge.

The final product with some onion bread and crumbled cashew cheese.

There were a couple of  Twitter requests for the recipe.  It certainly wasn't exact, but here's an attempt at documenting it.  

 

Raw Smoky Beet Patty Recipe

1 cup of carrot/celery pulp leftover from the juicer (whatever you have will work)
1/2 red beet
1/2 yellow beet
1 onion

1-2 cloves of garlic

1/2 tomato

1/2 cup raw sunflower seeds

2 Tbl of ground flax seed mixed with 2 Tbl of water

1  tsp of smoked paprika

Salt or Nama Shoyu to taste

Food process to incorporate, adding water if necessary.  Basically, you just need a consistency that allows for making patties.   Form patties, then dehydrate at 105 degrees overnight.   These were best right out the dehydrator with a crispy outside.  Though they are still great the next day and keep well.

 

Enjoy!

Tal Ronnen and Gardein - Conscious Cooking

Today I was excited to know Tal Ronnen would be demonstrating recipes at Whole Foods near my office.  At lunch time I headed over there.  He was set-up in a small area speaking to an audience of about 10 people and showing them how to make recipes.

I sat down and watched while he made Gardein Chik'n Marsala.  The sample was delicious.  You can get the recipe on Gardein's site by clicking here.  Unfortunately, my seat didn't facilitate photo taking for this dish.  Tal was so friendly and down to earth and really tried to speak with everyone.   At one point he took a break to sign cookbooks.  I was bummed that my copy was on the shelf at home. 

The second recipe that Chef Ronnen prepared was Asian Gardein Beefless Stir Fry.  While he was making this dish he talked about his cookbook, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat. I was surprised to learn how popular it is outside the vegan community.  The book actually made #3 on the New York Times Bestseller list.  Epicurious also named it one of the top ten cookbooks of the year!  While it is great to see a vegan book making a mainstream smash, it is disappointing that some of the other great vegan cookbooks out there don't have as much commercial support.  Hopefully, Tal's influence will make people explore some other titles.

Below is a picture of the stir fry before Chef Ronnen served it up.  This dish was also mighty good.  After that, it was back to office for me!