Saturday morning recipes: Healthy mousse, onion bread, almond burger, and more!

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

File photo

KANSAS CITY, Mo. — Meghan Pearson is an international raw chef & plant based food educator, hailing from Toronto and residing in Costa Rica.
She is also a certified yoga teacher & cookbook author, and retired television producer and director.

Meghan owns and operates her health and culinary company,MAP Wellness,and spends most of the year living in the Guanacaste Province of Costa Rica, where she is resident Raw Food Coach at Hacienda Del Sol Wellness Centre.

It’s an eco-friendly wellness spa surrounded by acres of untouched Costa Rican jungle.

She’s in town this weekend, cooking at Casa Somerset in Paola, KS.

CHOCOLATE MOUSSE

  • 1 avocado
  • 2 bananas
  • 1/2 C coconut milk
  • !6
  • 1/2 C cacao powder
  • 1 t cinnamon
  • 1 t honey
  • Process all in the Vitamix

Onion Bread

  • 4 onions cut into thin rings
  • 1 cup sunflower seeds (ground into a flour)
  • 2 cups ground flax seeds
  • ¾ cup olive oil
  • ¾ cup soy sauce
  • ¼ cup honey

In a large bowl, combine all ingredients with a little bit of water for a creamy texture. Spread thin layers equally over Teflex lined trays and dehydrate at 115°F for 2 days until completely dry. Cut into square/rectangular pieces and wrap in plastic wrap to store in fridge.

Raw Walnut Taco Ground

  • 2.5 C walnuts or almonds
  • 2 tomatoes (medium to large)
  • 1 C sun-dried tomatoes (soak first if very hard, if soft, just add them in)
  • 1 T of lemon juice
  • 1 T chilli powder (can add more if you want it to be spicier)
  • 1 T cumin
  • 1-2 cloves garlic, crushed
  • ½ t oregano
  • 1 t salt

Can serve this walnut ground fresh as a pate or dehydrate for a tasty crunch to add to tostada salads and taco wraps!

Almond Burger

  • 6 green onions (or ½ white onion)
  • 1 clove of garlic minced
  • 1 t ginger minced
  • 2 c grated carrots
  • 3 c almonds, ground in food processor
  • 2 t miso paste
  • 2 t soy sauce or tamari
  • 1 t honey
  • 2 t nutritional yeast

In a food processor, combine green onion, garlic, ginger and carrots and process until well combined and carrots are broken down. Add almonds, miso, soy sauce and honey and process again until dough forms. The mixture should be moist and well ground up. Form patties using ¼ or ½ cup portions (depending on desired burger size) and flatten onto Teflex sheets to form the burgers. Dehydrate at 115° F for 8-12 hours until crust forms. Flip them over and dehydrate them for another couple hours until crusty on the outside. Do not dehydrate them too long since it is nice to have a softer center.

Burger Assembly (1 person)

  • 2 large lettuce leaves (as the “bun”)
  • 1 almond burger patty
  • 1 T sundried tomato sauce
  • 2 T marinated mushroom
  • 1 large slice fresh tomato
  • 3 thin cucumber slices
  • 3 thin caramelized or marinated onion rings
  • 2 t cashew sour cream (optional)

Curried Zoodles & Carroodles

  • 3-5 large zucchinis (depending on how much you want)
  • 3-4 small navel oranges
  • 1-2 cups of orange/red cherry tomatoes
  • 2 Tbps to half a cup of raw, unhulled sesame seeds
  • Fresh herbs of basil, sage, and rosemary
  • 1 Tbps of tumeric
  • 1 Tbps of curry powder
  • A pinch of cumin

Spiralize your noodles

Next, blend all of the rest of the ingredients in a high speed blender like a Vitamix until completely smooth and creamy. Pour the sweet curry sauce over your noodles and mix well.