Recipe Type: Entree
Cuisine: Raw
Author: Linda Stone
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 C pine nuts
  • 1 C almonds
  • 1 C sunflower seeds
  • 2 C celery, finely chopped
  • 1/2 C diced onion or leek
  • Portabella mushrooms
  • 2 T fresh rosemary, minced
  • 2 T thyme, minced
  • 2 tsp fresh marjoram, minced
  • 2 tsp fresh sage, minced
  • 2 tsp honey
  • 2 tsp Nama Shoyu
  • Salt to taste
  • Vegetable broth
  1. Soak pine nuts, almonds and sunflower seeds for at least 4 hours.
  2. In a high power food processor, mix the pine nuts, almonds and sunflower seeds until they are finely mixed and have a little texture.
  3. Place in a bowl and add the rest of the ingredients (except the vegetable broth) and stir well.
  4. Heat the vegetable broth either by putting it in the dehydrator for a while or warming it on the stove top at a very low heat (100-105 degrees).
  5. Slowly pour a little bit of the broth over the above mixture. Only add enough until it nicely holds together.
  6. Keep in the dehydrator to stay warm until it is served.
Soaking time – 4 hour[br]Dehydrator time – 2 hours


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