Babette’s in East Hampton

I was super excited to read about Babette’s in East Hampton. They offer many different vegan dishes. When we went we were happy to get an outside table but I was a little astounded by the prices for the kind of food it was. But hey, its the Hamptons, I get it. The Lentil Vegetable Walnut burger with avocado and soy cheese was decent, but we liked the one at Banzai Burger better. We also had the vegan Tempeh Reuben which was super yummy. The sweet potato fries and smoothies were good too 🙂 I would go back but maybe try some of the other vegan options. I love that there are many! Fun!

Banzai Burger – Vegan Burger

After the day in Montauk we stopped by Banzai Burger on Montauk Highway in Amagansett. I am not typically up for a burger joint but I heard this new place even had a burger called the Vegan Burger. I always love and appreicate not only when things are vegan but when it is brought to your attention in the name.

We had the Vegetarian Roll and the Vegan Burger. The burger was made with Quinoa, Bulgur Wheat, and Pinto Beans on 7-Grain Bun with Vegan Mayo and Salad. I don’t think they gave me a 7-grain bun but overall it was a pretty good burger and love the ingredients!

Raw Veggie Burger

after close-up

Post-dehydrator Veggie Burger

These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂

Raw Veggie Burger
recipe makes around 7-8 patties

1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15  raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4  cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
  1. Process everything in a food processor until smooth.
  2. Form them into rounds in your hands and place them on Teflex sheets.
  3. Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
  4. Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
before pic

Pre-dehydrator on the Teflex sheets
after pic

Post-dehydrator Veggie Burgers - sorry for the dark picture

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