Nutmeat Patties

By vdub

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
• You can change the flavor of the nutmeat patties by adding different herbs and spices.
• 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.

Details

Servings 1
Adapted from robinskey.com

Preparation

Step 1

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