Alkalizing Veggie Burgers
- 1 12 cups water
- 12 cup millet, dry
- 2 garlic cloves, minced
- 2 tablespoons raw coconut oil
- 1 onion, large minced
- 3 cups spinach, finely chopped
- 2 celery ribs, finely chopped
- 2 carrots, peeled minced
- 2 teaspoons sea salt
- 1 tablespoon cumin
- 12 teaspoon black pepper
- 1 cup amaranth flour
- Bring water to boil, reduce heat, add millet.
- (use millet that has been soaked 24 hours, rinse well) and simmer 15-20 minutes
- You can use a food processor to shred carrots, then celery, and spinach last to save yourself a lot of time.
- (Vita-Mix @ speed 1-2) Vege's should be lightly shredded.
- Saute garlic in 1tbsp coconut oil until gently cooked, I like using frozen garlic cubes-they disperse very well and less prep time!
- Add onions, cook until translucent.
- Add spinach, celery, and carrots a allow to soften, about 5 minutes Add Salt (black lava salt, pink Himalayan, or Celtic sea salt), cumin, pepper, and/or any seasoning you prefer when making regular meat burgers.
- Turn off heat, stir in amaranth flour until mixture binds and cools to touch.
- Transfer to large bowl, make patties about 3-4" in diameter.
- I like using a little a little extra flour to coat the outsides.
- It makes a crispy outside, and "browns" a bit more like meat :).
- Heat 1tbsp coconut oil on high heat in large pan.
- Saute each side of patties until firm and browned.
- Add any condiments, non-dairy "Daiya" cheese on top, or salsa of choice.
- Keeps in fridge 4-5 days pretty well.
water, millet, garlic, coconut oil, onion, spinach, celery, carrots, salt, cumin, black pepper, amaranth flour
Taken from www.food.com/recipe/alkalizing-veggie-burgers-473683 (may not work)