Summer days in North Carolina bring with them many perks. Fresh vegetables in the backyard, poolside lounging, gorgeous sunny skies...
But there are also some cons, like the high humidity levels.
When I am roasting on the inside, the last thing I want to do is eat hot food or cook anything for that matter.
Cue the dehydrator.
This appliance is my favorite tool for creating meals that are raw but still have that "cooked" feel.
Something I've been snacking on lately are these sweet & sour veggie patties.
They are little mini burgers that I love to serve on a bed of cauliflower rice, or crumble up and sprinkle over a salad.
They have more sustenance and flavor than straight raw veggies with just as much of a nutritional punch!
Thank you, great dehydrator, for retaining the nutrients in my food.
These patties are portable and taste great alone, so feel free to stick a few in a baggie and take them on the road.
I hope the weather isn't too bad in other parts of the world right now
(although the news is saying that temperatures are very high just about everywhere).
And if you are stuck in unbearable heat, this recipe is a great way to treat your taste buds without overheating!
- 1/2 cup chopped carrots
- 1/4 cup raw pecans
- 3+1/2 cups sliced white mushrooms
- 2 dried figs
- 2 tsp. white miso
- 1 clove garlic
- 1/8 cup lemon juice
- Pulse carrots and pecans in food processor until finely ground
- Transfer mixture to small bowl
- Combine remaining ingredients in food processor and blend until smooth
- Fold two mixtures together
- Scoop batter onto lined dehydrator (using about 2 tbs. of mixture per patty)
- Dehydrate for about 8 hours (or overnight), flip and dehydrate about 2 more hours