Ani's Raw Food Essentials (53 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials

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MANGO CHUTNEY

MAKES 1 CUP

This chutney is inspired by my love for Indian food. My California version is made with fresh mango seasoned with cilantro and red chile. A delicious accompaniment to any burger, wrap, or rice dish.

1 cup diced mango
2 tablespoons lemon juice (from about 1 lemon)
1 teaspoon minced garlic
1 small red chile, chopped finely, or to taste
Â¼ cup chopped cilantro
Â¼ cup chopped yellow onion
Â½ teaspoon sea salt
1 teaspoon agave syrup (optional)

Place about 2 tablespoons of the mango in a Personal Blender with the lemon juice. Blend to mix and transfer to a small mixing bowl.

Add the remaining ingredients to mixing bowl and toss well to mix.

CHICKENLESS BURGER WITH AIOLI MAYONNAISE

MAKES 4 SERVINGS

Coconut meat is placed on top of this burger before dehydrating and becomes the unchicken “skin” for extra texture. The burger is made with sunflower seeds seasoned with sage and black pepper.

If you don't have Thai baby coconuts, don't fret. This burger's just as delicious without the coconut meat; just leave it off.

2 cups sunflower seeds
1 tablespoon minced garlic
2 cups chopped celery
Â¼ cup olive oil
Â¾ teaspoon salt
1Â½ tablespoons dried sage or poultry seasoning
Â½ teaspoon ground black pepper
1 cup coconut meat

Place the sunflower seeds and garlic in a food processor. Process into small pieces. Add the celery, oil, salt, sage, and pepper, and process to mix well. Set aside.

Place the coconut meat in four flat bunches on a 14-inch-square Excalibur Dehydrator tray, so you can then place your patties on top. Form the sunflower mixture into four patties, about Â¾-inch thick. Place on top of the coconut meat. Dehydrate for 2 to 3 hours at 104Â°F. Flip with the coconut meat attached, and dehydrate for another 2 or 3 hours.

SERVING SUGGESTION:
Serve with your favorite bread, such as Zucchini Bread (page 23), iceberg lettuce, tomato, and Aioli Mayonnaise (page 198). Or, make smaller croquette or slider-size burgers and serve with salad.

Serve the burgers on whole-grain buns with Vegenaise.

AIOLI MAYONNAISE

MAKES 1 CUP

This creamy, rich, smooth mayonnaise with a garlic kick can be used in sandwiches, burgers, and wrapsâyou won't even miss the version full of animal products!

1 cup macadamia, cashew, and/or pine nuts
Â¾ cup filtered water, or as needed
1 teaspoon minced garlic, or to taste
Â½ teaspoon sea salt

Blend all the ingredients into a smooth mayonnaise, adding more water as needed to produce your desired consistency.

Store for 4 to 5 days in a tightly lidded glass jar in the fridge.

HEMP SUN BURGER WITH MUSTARD

MAKES 4 BURGERS

I made this burger for Andrew Zimmern on his L.A. episode of
Bizarre Foods
on the Travel Channel. Andrew said he would have preferred this burger on a regular bun instead of flax flatbread. If you're from the same camp, feel free to enjoy my burger on your favorite bun with all your favorite fixings.

Garden veggies such as celery, bell peppers, and onion are held together by flax, hemp, and sunflower seeds and spiced with oregano. Some may consider my burger bizarre, but it's just plain delicious.

1 cup chopped celery
Â½ cup chopped yellow onion
1 cup seeded and chopped red bell peppers
Â½ teaspoon sea salt
2 teaspoon dried oregano
1 cup ground sunflower seeds
Â½ cup ground flaxseeds
Â¼ cup hemp seeds
Â½ cup filtered water

Place all the ingredients in a mixing bowl, adding the water last. Mix well. Form into four balls, then flatten into patties.

Place on one 14-inch-square Excalibur Dehydrator tray, and dehydrate for 3 to 4 hours at 104Â°F.

Serve warm with your favorite Flax Flatbread (or on your favorite whole-grain bun). Garnish with Homemade Mustard Sauce (page 201), tomato, lettuce, and ketchup, as you would any burger.

The burgers will keep for 4 to 5 days in the fridge.

HOMEMADE MUSTARD SAUCE

MAKES ABOUT 1 CUP

Beware, black mustard seeds are the spiciest, so use them only if you like it hot. Otherwise, stick with the yellow seeds.

The seeds are soaked for two days, then pureed with agave syrup and salt to make a delicious homemade mustard sauce.

1/3 cup yellow or black mustard seeds
Â½ cup apple cider vinegar
2 to 3 tablespoons water, as needed
1 teaspoon agave syrup
1 teaspoon sea salt, or to taste

Begin by soaking your mustard seeds in the vinegar and water at room temperature for 2 days. Add more water as needed to ensure the seeds are submerged in the water.

Gently puree the soaked seeds in a food processor with the agave syrup and salt. Add water as needed to produce your desired consistency.

Store in a tightly lidded glass container in the fridge; this mustard will keep for at least 5 to 6 days.

BBQ BURGER

MAKES 4 SERVINGS