Happy Monday, fantabulous foodies!!!

Hope your weekend was RAWsome! Here we are – another Meatless Monday.

Just for the record, I didn’t start participating in Meatless Monday because I eat meat six days a week. I eat a high-raw (mostly) vegan/vegetarian diet – except for occasional honey, Greek yogurt, eggs, or a teeny bit of fish.

I thought it would be nice to show those of you who DO eat quite a bit of meat – especially if you eat it daily – that you can absolutely dedicate one day each week to being meatless. And that it doesn’t have to be tasteless or boring or all about just lettuce.

And I hope those of you who eat like me already enjoy the posts and maybe even pick up some new ideas along the way.

Anyway…

It really blesses my soul that you’re loving my recipe creations!

Here’s some of the most recent ones, in case you’ve missed ‘em:

• Rainbow Grass
• Black Smoothie
• Raw Rainbow Wraps

Here’s a sneak peek of what today’s post is about….

But before I get in to that, let’s talk about my last post.

Wow. Y’all really loved my Spiralized Apple Pasta with Nutty Sauce. Thanks for all your lovely comments, and for letting me know whether or not you have a spiralizer, if you want one, and what you’ve spiralized. I enjoyed the conversation!

I made Ani Phyo’s Sun Burgers a while back. This was before I got her book. I found the recipe on her blog (here <—was going to link to it but now I can’t find it???) but if you decide to buy the book, it’s on pages 194 –195. And it’s become one of my favorite raw recipe books: Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes.

And since I found it on the web, I printed it out and clipped it up on the chain that goes to the light above the kitchen table, with clothes pins (hehe). Guess that’s the country in me.

Sunflower Seeds

Chopped Celery

Bell Pepper

Flax (I sell high-quality flax in my Raw Shop!)

Scored to make 4 patties (like Rachael Ray does it!)

I actually tasted the mixture before putting it in to the dehydrator and thought it needed to be kicked up a notch. So, I added some organic Mexican Seasoning I had on hand and that did the trick for me!

In the Dehydrator (Also in my Raw Shop!) 

After this, I decided to pop ‘em back in the dehydrator for a bit to get it a little more browned, ‘cause that’s how I like my veggie burgers. And I ate it without bread, with sliced tomato, ‘cause I’m like that.

And what’s the eco-friendly twist?

You can whip up some raw veggie burgers for yourself and use the super-cool Easy Lunch Box System for fun, easy – and green! – transporting. Take it to work, school, a picnic, or on a trip. I really love mine!

You can read my (in-depth) review HERE.

Have you ever made homemade veggie burgers? Did you dehydrate ‘em, fry ‘em, or bake ‘em? Do you have a dehydrator? What’s your favorite veggie(s) to add to veggie burgers? Do you stick with store-bought ones? Which do you prefer: store-bought  or homemade veggie burgers? Me: homemade all the way!

And…

Have you entered my Aurorae Yoga-sponsored giveaway?