I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Sunday, October 28, 2007

Recipe of the Week: Nut Burger with Marinated Mushrooms and Fennel

It's been a while since I've experimented with burger recipes; ever since discovering RawGuru's version which I really enjoy. But when I heard about Fairygirl making RAWvolution's burgers for her Raw Combo clients, and how yummy they were, I thought it was time to try something different. Boy, am I glad I did!!!

The burgers were served with marinated fennel and mushrooms, and a simple mixed green salad on the side. The result visually reminded me of the fried meat patties, mushies and onion my mom used to make. I know, doesn't sound very appetizing, but I couldn't help noticing the similarities. See for yourself!

Rawvolution’s Burgers
From Matt Amsden's RAWvolution
Posted on kandacerae.com

Makes 12 burgers

* 1.5 cups raw almonds (soaked for 3-4 hours, drained and dried)
* 1.5 cups raw walnuts (soaked for 3-4 hours, drained and dried)
* 1.5 cups raw sunflower seeds (soaked for 3-4 hours, drained and dried)
* 2.5 cups portobello mushrooms (I used button mushrooms), briefly marinated in 2-3 T Nama Shoyu
* 1 yellow onion, diced (I used red onion)
* 3 cups chopped celery
* 1/2 bunch parsley, stems removed and leaves chopped
* 10 cloves garlic, minced
* 1/3 cup olive oil
* 2 T cumin seed (I used 2 tsp powder)
* 1 cup Nama Shoyu (That's a LOT!!! I used about 1 tbs miso diluted in 1/2 cup water)
* 1/2 bunch tarragon, stems removed and leaves chopped (I used 1 tbs dried)
* 1/2 t cayenne pepper

Using a green star juicer and the homogenizing attachment, homogenize the almonds, walnuts and sunflower seeds. Then, mix with rest of ingredients. Spread mixture evenly on Teflex sheet (or make burger patties - about 12). Dehydrate at 100°F for 12 hours. Flip the tray over on an empty tray and gently peel the Teflex sheet off. Return to the dehydrator for another 20 hours.

Carmella's Notes:
~ I don’t have a green star juicer, so I ground the nuts in my food processor first, then added the rest of the ingredients.

~ I started the dehydration process at 125 degrees for 3 hours, then flipped the burgers over and turned the dial down to 110. The burgers were ready after another 7 hours or so.

Marinated Fennel
I tossed some thinly sliced fennel into equal parts olive oil, organic tamari and honey. I let the mixture sit for about an hour, spread it on a teflex sheet and popped it in the D for 1 hour at 110 while the burger was warming up.

Marinated Herbed Mushrooms
I tossed sliced button mushrooms into equal parts olive oil and organic tamari, and 1 tsp of dried herbs. I then proceeded as for the fennel above.

Put a burger on a serving plate and top with mushrooms.

Add marinated fennel and a green salad on the side.

Mmmmmmmmm... Yummilicious!


  1. Wow, Carmella, you and I must have been on the same wavelength!!! I just made and posted recipes very similar to the ones you did! Matt Amsden's Rawvolution burger ingredients are stunningly similar to Juliano's meatloaf. I thought that was neat. I hope your burger tasted as good as the meat loaf I had :-)


  2. Carmella, I just have to say that your site is my favorite blog and I have it saved to my favorites to prove it!! You just make raw foods look so wonderful. There is no one who can do it like you. Thank you for being an inspiration to me and to many others I'm sure.


  3. Hi Carmella, I so enjoy your wonderful web blog. I love mushrooms and fennel... and all the yummy fruist and vegetables. In a few weeks I'll have a dehydrator to make these recipes. Is it possible to make the mushroom burger sans a dehydrator? Thank you for sharing these recipes.

  4. Audry!!!
    Good to hear from you, girl! I hope all is well in sunny New Orleans. Cool to see we are surfing the same raw wave lengths. ;-)

    Katy and Ingrid,
    Thank you for your kind words. I'm glad you are enjoying my blog and find it helpful along your journey.

    About doing the burger without a D, I say why not? The batter tasted really yummy even before dehydration; the latter deepened the flavors and changed the texture. If you choose to give it a try, I'd recommend cutting the recipe as it does make a lot. Bear in mind that you'll have to eat them fairly quickly. (Once dehydrated, the burgers can be frozen.) Perhaps use less liquid/shoyu as well to make up for the fact that they will retain all of the moisture that would normally be lost in the dehydration process.


  5. I'm new to raw cooking and was wondering if it would degrade the burger's nutional content if you froze the extras after dehyrating a batch, and then, defrosting them as needed.

  6. Hi,

    We freeze whatever dehydrated goodies we won't be eating within the week. Freezing destroys about 10% of the enzymes, which is the same as when you dehydrate. Still, we figure that it's definitely worth it as it allows us to enjoy 'raw fast food'; at a moment's notice we can pull something out of the freezer, pop it in the dehydrator and voila!

  7. This nut burger sounds superb. When eating raw, it seems that good recipes providing raw protein are the toughest to find. Thanks for sharing!! :)