Shroom Burgers from Robyn Law of Girl on Raw

Today's feature s from RFR member Robyn Law http://rawfoodrehab.ning.com/profile/RobynLaw
Robyn is an amazing raw food chef, coach & educator & you can find out much more about her at www.girlonraw.com
Also be sure to connect with her on Facebook! https://www.facebook.com/GirlonRaw2

From Robyn: Hi Everyone - I had to include this recipe for you as I am absolutely loving it right now, and so is my family! It's a great substitute for a burger especially meat eaters will love the 'meatiness' of this raw treat.

For the Burger:
1/2 cup raw almonds soaked overnight and rinsed (you could also use nut meal from making nut milk)
1/2 cup raw walnuts soaked overnight and rinsed
1/2 cup raw sunflower seeds overnight and rinsed
2 stalks green onion, chopped
2 cloves garlic, crushed
2 portobello mushrooms (portobellos are best but you can also use chestnut or button)
1 stalk of celery, chopped
2 tbsp tamari / nama shoyu or wheat free soy
1 tbsp of chopped fresh parsley
1 tbsp olive oil
1/2 tbsp cumin powder
1 tsp miso paste
juice of 1 lemon
dash cayenne pepper

Place all ingredients in a food processor fitted with the S blade and process until they form a chunky paste or pate. Believe me this mixture tastes pretty darn tasty before you've even dehydrated it.

Form into burger shapes and place on a tefflex dehydrator sheet as it will still be a little too wet for the mesh dehydrator sheet.

I like to use a metal ring mould with a diameter of approx - you could also use egg rings or just your hands. bearing in mind the mixture will reduce somewhat so make the shapes/sizes just a little bigger than your final outcome requirements.

Dehydrate for 10 hours on 110ªF or until the burgers are slightly crunchy and meaty on the inside. Of course you may need to test one for quality assurance :)

The burgers are best served warm out of the dehydrator (or a warmed then turned off oven) topped with the following sauce and cheese and wrapped in a romaine/cos or collard leaf or else crumbled into a salad or eaten on their own.

For the Spicy Tomato Sauce:
1/2 c sundried tomatoes soaked and drained for 1 hr if oil packed or dried
1 tomato or 1/2 cup cherry tomatoes
1 clove garlic
1/2 tbsp lime juice
1/2 tsp olive oil
8 basil leaves or a little less if dried
1/4 tsp salt

Place all ingredients in a food processor and process until well combine but slightly chunky

For the Garlic Cashew Cheese:
1 cup cashew nuts soaked for 2 hours
1 1/2 tbsp nutritional/savoury yeast
1 clove of garlic, minced
2 tbsp minced fresh parsley
2 tbsp minced green onion
juice & zest of 1 lemon juice
1t Himalayan sea salt or to taste

Place the nuts, lemon juice & zest, nutritional/savoury yeast and Himalayan sea salt in a food processor fitted with the S blade and process until forms a paste or similar to ricotta cheese (I processed until slightly warm and buttery).

Transfer to a bowl and fold in the garlic, parsley & green onion. Taste for seasoning and add more salt, lemon juice, garlic or rosemary if needed.

Store it covered in the refrigerator and will last for 1 week in an airtight container.
Allow cheese to come to room temperature before serving.

Serving suggestions: can be served on top of raw pizza, crumbled onto salad, served on raw crackers, used in nori or romaine/cos lettuce wraps servied with other vegetable or served on top or romaine/lettuce boats topped with tomato slices or on top of Shroom Burgers.