Makes 10 patties
1 cup soaked walnuts (see Nuts and Seeds)
1 cup soaked pumpkin seeds (see Nuts and Seeds)
7 sun-dried tomato halves (presoak in water for 4 hours, reserve liquid)
2/3 cup mushroom stems or tops (any kind will do)
2 tablespoons Nama Shoyu
1/4 teaspoon salt
1/3 cup grated carrot
1 teaspoon chili powder
1 teaspoon Italian herbs
1/2 teaspoon chopped garlic
3 tablespoons olive oil
Rinse and drain seeds and nuts. Drain the tomatoes, reserving the liquid. Place all the ingredients into a food processor fitted with the “S” blade. Add 1/2 cup of the soaking liquid and puree. Scrape down and add liquid if necessary to form a paste. Remember, you’re looking to create something dry enough to form into patties.
Have ready one dehydrator tray fitted with both a grid and a Teflex sheet. Measure out 1/4 cup of your mixture and pat down into a patty and place onto the Teflex sheet. Repeat until you’ve used all your I Am Cheerful mixture. Dehydrate at 145 degrees for 1 hour and then reduce temperature o 115 degrees until about half dry. These will store in the fridge for a few days, no problem.
Recipes from I Am Grateful by Terces Engelhart, published by North Atlantic Books, copyright 2007 by Terces Engelhart. Photographs copyright Cary Mosier. Reprinted by permission of publisher.
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