Raw Mushroom Slider over beet & carrot salad served on onion flat bread

 

Onion Bread

Slice 1 large white onion as thin as possible, preferably with a mandolin

Combine 1/2 Cup of ground flax and 1/2 Cup of sunflower seeds in food processor

In a mixing bowl combine 1 chopped clove of garlic and 1/4 Cup Nama Shoyu

Add onion, flax and sunflower seeds and mix until a dough like consistency is achieved

Spread on Teflex dehydrator sheet

Sprinkle black sesame seeds and salt on top

Dehydrate at 115 degrees for 12 hours

Flip onto mesh dehydrator sheet and dehydrate for another 10-12 hours or until desired dryness is achieved

Beet & Carrot Slaw

Shred 1 beet and 2 carrots

Toss in a bowl with 1/4 cup rice vinegar 

Add fresh basil, salt & pepper

Mushroom Slider

Any mushrooms work but I prefer to use a combination of portobello, baby portobello, white and oyster mushrooms- roughly 2-3 cups of mushrooms sliced

1 chopped clove of garlic

1/2 Cup Nama Shoyu

Marinate mushrooms in garlic and Nama Shoyu while you prepare the remaining ingredients

1 chopped shallot

1/2 cup almond powdered

1/2 cup walnut powdered

1 each avocado

Celery seed, salt, pepper and thyme to taste

Combine all ingredients in a large mixing bowl 

With hands, form into balls approximately the size of a baseball and place on Teflex dehydrator sheet 9 to a sheet

Dehydrate at 145 for an hour to "sweat" out excess moisture

Turn down to 115 and dehydrate for 3 hours

Press balls down into burger shapes and dehydrate for an additional 3 hours

Flip onto mesh sheet and dehydrate for another 3-10 hours depending on how moist you'd like the sliders

Dehydrate for less time for "rare" sliders

Mustard 

Soak 1 cup brown mustard seeds and blend with 3/4 cup lemon juice & 1/2 tsp salt

Place 1 slice of onion bread on plate

Top assorted greens

1 Scoop of beet & carrot slaw

Slider

1 Slice of tomato

Raw mustard

Topped with sprouts

Enjoy!