Sprouted Green Burgers and Baked Avocado Fries

Sprouted Green Burgers and Baked Avocado Fries

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Having seen oodles of variations on avocado fries cropping up all over the blogosphere (both vegan and non), I in my utter adoration of the creamy green fruit avowed to create a vegan, gluten-free, baked version to satisfy my culinary curiosity. Lemon zest and cumin provide a Greek-inspired tang that complements the avocados beautifully. Whisk together the flax meal and water in a small bowl and let sit for about 5 minutes, or until it begins gelling together. In a food processor (I used my miniature one), place the brown rice cake and pulse until well crushed. Add the flour,  lemon zest, and cumin and pulse again to combine. Place the mixture in a flat dish. Halve and peel the avocado, then slice the flesh into 1/4″ thick strips (you should end up with about 8 slices). Set on a baking sheet and bake for 25-30 minutes, checking often after the 20-minute mark to prevent burning. Place sunflower seeds and sprouted grains in the bowl of a food processor and pulse until well ground. Since I started with moist sprouted grains, the mixture clumped to form a ball, but the added moisture from the vegetables and liquid seasonings smoothed it out with the next run through the processor. So don’t worry if you experience the same problem! Add remaining ingredients and pulse until everything is well incorporated, scraping down the sides of the bowl as needed. Shape into 8 patties and place on a parchment-lined baking tray. Bake for about 35-45 minutes, flipping halfway through and checking after 35 minutes to prevent burning. Both recipes submitted to Wellness Weekend. If you’ve ever fretted about producing a bland veggie burger, fear no longer, for the deep, intense flavor of this green patty of deliciousness will hit you like a mouthwatering ton of bricks in the best way possible.

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