Tuesday, January 25, 2011

Veggy burgers and lemon avocado dip

Oddly enough, our two year old Gavin won't eat avocado or daikon by themselves, but put the two together with this dip recipe and he gobbles it down faster than I can slice it!  He dips the slices of daikon into the lemon avocado dip, like chips and dip.

I have a few variations of this dip, so I will give you the original recipe as it started and the simple one I made today for these photos.  I prefer using more lemon juice and then sweetening it up a bit, like the recipe from today, but you can make a spicier version of the original too.  My boys also use this dip as a dressing on salads and, if you want it to be easier to pour, just add a little water until you like the consistency.

Both of these recipes below are low oxalate.

Original lemon avocado dip/dressing
1 avocado
1/2 of a cucumber peeled
1 clove of garlic
2 Tbs red onion
1.5 tsp dried dill

Today's lemon avocado dip/dressing
1 avocado
1/4 c. lemon juice (fresh squeezed, not from concentrate)
1-2 inches of a large daikon root (you could use onion instead)
2 tsp xylitol (or choice of sweetener)
1.5 tsp dried dill

Blend and add water to consistency preference

Veggy burgers (this recipe can actually be made raw by dehydrating instead of baking)
3-4 c. winter squash (butternut is good in this, but any will work)
1 c. soaked garbanzo beans
1/2 c. soaked pumpkin seeds
1/4 c. soaked wild rice
1/8 c. oil
1/3 c. onion
2 cloves of garlic
3 Tbs GF aminos or GF tamari - I use Coconut Secret Aminos (optional)
1 tsp basil
1/2 tsp sea salt
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp thyme
just enough water to pulse the mixture into a chunky but pasty consistency

This makes a fairly large batch of "burgers" so it can be cut in half or you will need to blend it in two batches after mixing the ingredients in a bowl first.
  1. Preheat oven to 355
  2. Pulse all of the ingredients together in a blender or food processor 
  3. Spoon/shape into burgers on a cookie sheet lined with parchment paper
  4. bake for 30 minutes or when they are firm and the edges brown (if they are more watery, more time is needed)
  5. Let cool so they will set better
They freeze great and can be reheated in the toaster oven!


Sara @ Saucy Dipper said...

I haven't had lemon avocado dip before, but it sounds great. And I love veggie burgers. Great combo!

Jessica said...

Thanks Sara!

channa said...

my son absolutely loved this recipe! thanks for sharing and please share if you got any more vegetarian recipes!!