Thursday, May 31, 2012

Sun-Dried Tomato Burger with Cashew Nut Sauce

I found this recipe on the web a long time ago and I don't even remember who created it. I am posting it here because I believe that it is worth a try.

For the burgers take: 
  • 100 g pecans - soaked over night
  • 100 g cashew - soaked over night
  • 75 g sun-dried tomato - soaked over night
  • ½ bunch fresh cilantro
  • ½ Tsp curry powder
  • pinch hot chili powder
  • pinch of Himalaya salt 


Blend  all the ingredients in a food processor. Form little burgers and dehydrate at 105°F for about 4 hours at each side. When ready serve with cashew sauce and a tossed baby greens & sprouts salad.

Cashew Nut Sauce:
  • 1 cup raw cashews, soaked over night
  • 1/2 c pine nuts, soaked over night
  • 1/4 cup of water
  • 1/2 lime, peeled
  • 1 1/2 - 2 tsp curry powder
  • 1 tsp Himalaya salt
  • 1 tsp onion powder
  • 1 clove garlic
  • 2 tbsp chives or spring onion, finely chopped
  • 2-3 soft dates, pitted


Puree all ingredients in a blender and blend until a smooth sauce is formed.
The sauce can be stored in the fridge in a tightly sealed glass container for up to 2 weeks.


In radiant health - passionately raw - Dominique


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