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Douglas McNish is back from summer vacation! Our friend Doug, head chef at Toronto’s Raw Aura organic and raw food restaurant, made his Blisstree debut sharing his original recipe for carrot and parsnip ‘fettuccine’. Then it was peppercorn-crusted tempeh steaks, massaged kale salad, quinoa pomegranate pilaf, quinoa and lentil burgers, a killer raw pizza crust recipe, plus a wicked marinara sauce and vegan cheese topping for your pie, cauliflower tabouli, and pumpkin seed refried beans for your dipping pleasure, an original summer Caesar salad, and avocado “fries” and ketchup. Last time it was his no-bake blueberry peach cobbler. Doug also teaches food workshops and gives cooking demos. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, so he’s kindly offered to come to us. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Now dig into his 13th course for Blisstree.
Doug says: These burgers are really high in protein, and delicious served with my previous ketchup recipe and lots of fresh vegetables, with crisp lettuce leaves to replace the bread. You’ll need a dehydrator for this recipe.
Sun-Dried Tomato and Sunflower Seed Burgers
5 cups sun-dried tomatoes, soaked
4 1/2 cups sunflower seeds
2 to 3 cloves of garlic
1/2 cup chopped red onion
2 cups of carrots, chopped
4 1/2 cups of brown flax
1. In a food processor, blend carrots, sunflower seeds, garlic, onion, and sun-dried tomatoes.
2. Combine with ground flax, and check for seasoning. Form into patties and dehydrate at 105º for 12 to 15 hours.
Yields 8 to 10 large burgers
photo: Jo-anne Mcarthur
