Raw Sweet Sundried Tomato Almond Burger

For the burgers, process all of the ingredients together until smooth, adding a bit of the reserved tomato water, as needed. If using a vitamix, this will not be a challenge. If using a lower power blender, try blending half of the recipe at a time, and chopping the ingredients as much as you can beforehand. Form the mixture into 5 patties.

To ‘warm-up’, there are three methods (raw, almost raw, and not raw):
– Use a dehydrator according to manufacturers instructions, dehydrate the burgers for 6’ish hours until warmed through, and slightly crunchy on the outside.
– OR, put your oven on to the lowest setting possible, and bake the burgers for about 45 minutes-1 hour (or until warm to the touch, and slightly crunchy, flipping half way through). The problem with this method is that, depending on your oven, this may begin to break down some of the nutritional components of the meal. That is why it is very important to put your oven on the lowest setting that you can, warming gently.
– OR, fry the little devils up. Melt a bit of coconut oil, or margarine in a large pan, and fry the burgers over medium heat for about 3 minutes per side, or until they are crunchy on the outside, and warmed through. At least they are healthier than the conventional burger, even if the method isn’t ‘raw’.

The cashew cheese is optional. You could substitute your favorite hummus instead, if you like.

For the cashew cheeze, process, or blend all of the ingredients together until smooth (aside from the collard green and pepper). Add additional lemon juice, vinegar or garlic, depending on your taste.

Place about 1 Tablespoon of cashew cheeze, or hummus on the collard leaf, along with a few red pepper slices (right in the centre), and top with a pattie. Fold 3 sides of the leaf inward, over the pattie, then fold everything over the remaining side. Enjoy!