Guest guest Posted March 5, 2006 Report Share Posted March 5, 2006 Okay - I need that pesto stuffed mushroom AND the burger recipe that you like. Okay - now for that cashew cream sauce to go over the burgers. Thanks. Judy On 3/4/06, jerushy1944 <no_reply > wrote: > > Taevia, > You have gotten me to thinking about stuffed mushrooms! I have some > baby 'bellas stuffed with spinach pesto in my dehydrator! One quick > tip--if you want to make some of the " un-meatloaf " , etc., you can > cover the tray with an upside down bowl. > Gotta go! > Tommie > http://www.rawburchard.blogspot.com > > rawfood , " T. M. " <jinx wrote: > > > > I love my Nesco, I have the garden master dehydrator with the mesh > > screens and the fruit roll up sheets. It does a very nice job and > was > > half the price of the Excalibur. Now, with that said you have to get > > creative with the Nesco to do some of the fancy dehydrated recipies > > that are out there. I am going to butcher one of my trays to create > an > > extra layer of height in my dehydrator so I can do taller stuff. If > I > > want to do pesto stuffed mushrooms I have to have little mushrooms > as > > the big ones are too tall for the dehydrator! > > > > Taevia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2006 Report Share Posted March 6, 2006 Hi Judy! Here's the recipe for the burgers>> http://greenchefs.tv/alissa-cohen/ Carrot-Pecan-Burger/. However, I didn't use the seasonings she did. I like sage so I used an undetermined amount. Also a little Italian seasoning and a dash of Braggs. Since I don't like to make a whole recipe of anything until I've tried it, I cut it by at least half. I say " at least " because I didn't measure anything. Oh, and I like some texture so after I pulverized everything in the Cuisinart, I tossed in some sunflower seeds and pulsed it a few times--enough to mix but not break them up too much. The mushrooms were baby 'bellas which gives it a little different flavor and color than button mushrooms. Dehydrate for less time than Alissa gives, turning once. The spinach pesto was maybe half a bag of baby spinach, a small clove of garlic, some pumpkin seeds, pine nuts, a sprinkle of sea salt, and a drizzle of olive oil. Once again, I didn't measure. Wash the baby 'bellas, snap out the stem, fill the cavity with pesto. Dehydrate until warm. The cashew " gravy " is 1 cup raw cashews tossed into the blender (I have a VitaMix but it's in the cabinet to make room for the L'equip which I prefer). Cover them slightly with water, started out at low speed until the cashews are broken up. Increase the speed slowly until the mixture is smooth. I haven't had a problem with the L'equip heating whatever I blend like I do with the VitaMix. Put Braggs in to taste and blend on the lowest setting until mixed. That's it. Not optimal but okay for a treat once in awhile. Tommie http://www.rawburchard.blogspot.com rawfood , " Judy Cozza " <judycozza wrote: > > Okay - I need that pesto stuffed mushroom AND the burger recipe that you > like. > Okay - now for that cashew cream sauce to go over the burgers. > Thanks. > Judy > > > > On 3/4/06, jerushy1944 <no_reply > wrote: > > > > Taevia, > > You have gotten me to thinking about stuffed mushrooms! I have some > > baby 'bellas stuffed with spinach pesto in my dehydrator! One quick > > tip--if you want to make some of the " un-meatloaf " , etc., you can > > cover the tray with an upside down bowl. > > Gotta go! > > Tommie > > http://www.rawburchard.blogspot.com > > Quote Link to comment Share on other sites More sharing options...
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