Thanksgiving Seed Patty Entrée

Thanksgiving Seed Patty Entrée
Recipe Type: Entree
Cuisine: Raw
Author: Linda Stone
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 C soaked sunflower seeds
  • 2 C soaked pecans
  • 4 T fresh parsley
  • 4 T red pepper
  • 2 soaked dates
  • ¼ C onions quarter
  • 1 C celery chopped
  • 1 C mushrooms
  • 4-6 fresh basil leaves
  • 2 green onions – chopped
  • 2 Cup shredded carrots
  • 1 small beet – shredded
  • ½ cup organic tahini
  • 1 T lemon juice
  • 1 T olive oil
  • 1 T Himalayan salt
  • 2 tsp Nama Shoyu
  • Poultry seasoning
  • Fresh ginger
  • Dash of cayenne
Instructions
  1. Soak sunflower seeds and pecans for at least 4 hours
  2. Process the above ingredients in the food processor until almost finely mixed: sunflower seeds, pecans, fresh parsley, red pepper, soaked dates, onions, celery, mushrooms, fresh basil leaves.
  3. Add the remaining ingredients to the food processor
  4. Pulse just enough to mix the ingredients
  5. Shape patties
  6. Dehydrate at 105 degrees for 2 hours
  7. Flip the patties and dehydrate for an additional 2 hours
Notes
Soaking time – 4 hours or overnight [br]Dehydrator time – 4-6 hours [br][br][br][br]This is best while it is still soft. If you make this a day ahead of time, make sure to warm it for a few hours.

 

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