Sun-dried Tomato Burger

For the Burgers:

• 2 cups almonds, soaked in water for at least 1 hour and then drained
• 1/3 cup sunflower seeds, soaked in water for at least 1 hour and then drained
• 1/4 cup sun-dried tomatoes, soaked in water (reserve the water)
• 1/4 cup medjool dates, pitted
• 1/4 cup shredded carrots
• 1 cup fresh spinach, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. apple cider vinegar
• 1/8 cup nutritional yeast flakes (optional)
• 1/4 tsp. red pepper flakes (optional)
• 1/2 tsp. sea salt
• Pepper to taste

For the Cashew Cheese: (OR substitute with your favorite hummus) 

• 1 1/2 cup cashews, soaked in water for at least an hour and then drained
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. lemon juice
• 1/4 cup filtered water
• 1/4 cup nutritional yeast flakes
• 2 cloves garlic
• 1/2 tsp. sea salt
• Pepper to taste

 

• Collard greens or Romaine for wraps
• 1 whole red bell pepper for garnish

1. Add all ingredients for the burger into a large food processor and process until ingredients are almost smooth. Add small amounts of the reserved tomato water as needed.
2. Form into patties and place on a tray or baking sheet.
3. NOTE: For an ‘un-raw’ version, you may bake the burgers at 200° F for 45 minutes, flipping half-way through or fry over medium heat in coconut oil or butter for 3 minutes per side.