Judith Génécé-Murphy’s veggie burger with juice pulp (raw or cooked)

Posted on by Aiyanna Sezak-Blatt

Serves Four

2 tablespoons ground flaxseeds

1 cup raw sunflower seeds (soaked overnight, then drained)

1/2 tsp Celtic Sea Salt

5 Tbsp water

Combine all ingredients in a blender or food processor (“S” blade) and puree.

Pour in a large bowl and add the following or your favorite vegetable juice pulp. Mix well:

1 cup carrot juice pulp

1/2 cup chopped celery

1/4 cup chopped onions

1 Tbsp chopped parsley or pulp from juicer

2 Tbsp chopped bell pepper (color of choice)

1 tsp jalapeno pepper (seed removed)

1 tsp of your favorite seasoning (optional)

Taste and adjust seasoning as needed.

Add 1oz of LOVE

Form into patties and place on Teflex sheet. Dehydrate for 4 hours at 110 degrees.

Turn patties and dehydrate for another 2 hours

OR 

Bake for 1/2 and hour at 350 degrees until cooked.

Can be served with favorite dressings: between lettuce leaves and or collard leaves (middle being cut out), in pita pockets, as a sandwich or on crackers, on top of salad or to stuff peppers, cucumbers or celery.

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About Aiyanna Sezak-Blatt
Aiyanna grew up on the island of Kauai, Hawaii. She was educated at The Cambridge School of Weston, Sarah Lawrence College, and Oxford University. Aiyanna lives in Asheville, North Carolina where she proudly works for Mountain Xpress, the city’s independent local newspaper.
View all posts by Aiyanna Sezak-Blatt →

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