RIP sunnies (2009-2010)
I loved these things in all their obnoxious glory. My friend Kelli will be happy that they finally kicked the bucket because she always affectionately told me I looked like a bug when I wore them, but I'll miss them so.
Moving on, I debated on two things for dinner tonight: stuffed cabbage or raw burgers. I know, my cravings vary. I have two heads of cabbage to use and a scant amount of almonds, but I still went with the burgers anyway. Why would I make something with more perishable ingredients when I can use up most of my nut stash? Besides, I've been curious about Brendan Brazier's burgers for quite some time, so tonight was the night. I decided to make the almond flax burgers, which were as simple in ingredients and preparation as the name implies.
This makes one, but the original recipe was meant for two. Just combine 1/2 cup almonds (soaked for at least 2 hours) with 1/4 cup ground flax, 1 garlic clove, 1 tbsp balsamic vinegar, 1 tbsp coconut oil, S&P in a food processor until combined and decently smooth. If you'd like, add in your favorite herb while shaping the patty (I used a few basil leaves) and form into your desired shape. I heated mine slightly using the Krystina-can't-afford-a-dehydrator-so-she-uses-an-open-oven method, and heated it in the lowest setting of my oven until I was ready to serve.
With the burger I made a raw mustard using 2 tbsp freshly ground mustard seed (either brown or yellow) with 2 tbsp apple cider vinegar, 1 tsp agave and 2 tbsp water. I must warn you, this mustard is not for the faint of heart - it's HOT. Almost too hot. But it provided a nice contrast to the mellow, nutty 'burger'.
I also marinated some red onions that ended up taking on a beautiful hue. I marinated 1/2 a large red onion, very finely sliced (used a mandolin) in 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, sea salt and dried oregano. Marinating them cut the raw onion bite, softened them slightly and infused them with some nice flavor. They made a nice topping for my side salad.
What I've learned from making Thrive Diet recipes is that I can't make something expecting it to taste like the thing he describes it as (e.g. pizza, burgers). This tastes nothing like a conventional burger, even a vegan one, but instead is a filling, dense, nutty and slightly sweet patty shaped...thing. However, it's quite nice tasting and held together well. Plus, it's chock full of nutrients, healthy fats and raw energy. I was thoroughly satisfied (and full!)
So thanks yet again for another interesting dish, Mr. Vega. Now, if only your products were cheaper, then I'd be even happier.