- 1
Ingredients
- 1 cup Walnuts – soaked, rinsed and drained
- 1 cup Almonds – soaked, rinsed and drained
- 1/2 cup Sunflower seeds – soaked, rinsed and drained
- 1/2 cup Pumpkin seeds – soaked, rinsed and drained
- 1 cup Portobello mushrooms – chopped
- 1 Red Pepper –chopped
- 1 cup Red Onion – chopped
- 1/2 cup Sun-dried Tomatoes – chopped
- 1/2 cup Cilantro or Parsley – chopped
- 1/4 cup Olive oil
- 2 Tbsp Tamari or Nama shoyu
- 1 Tbsp Italian herbs
- 1 Garlic clove – chopped
- 1 tsp Salt
Preparation
Step 1
To make different variations:
For Mexican add chili powder, cumin, oregano, garlic and onion powder.
For Italian add oregano, basil, marjoram, thyme, savory, rosemary, onion and garlic powders.
For Middle Eastern add black pepper, paprika, coriander, cinnamon, cumin, clove, cardamom, nutmeg.
For Caribbean Jerk add a Habanero pepper and some allspice, cinnamon, thyme, garlic and nutmeg.
For Creolle add paprika, thyme, oregano, onion, garlic, chili, basil
For Indian Curry add curry powder and/or coriander, cumin, turmeric, cinnamon and cayenne.
Process together nuts and seeds until coarsely chopped in food processor and then transfer to bowl. Add the rest of ingredients to processor and process well together. Form into patties ¾” thick on teflex sheets and dehydrate at 115 degrees for 4-6 hours. Flip onto mesh screen and continue dehydrating for an additional 6-8 hours until fairly dry.
Stores well in the fridge for 1-2 weeks. Makes 12 patties