SparklePlenty
12-12-2007, 02:35 PM
I made these last week and am making them again today with different seasoning.
soak 1 cup almonds 4-6 hrs or overnight
soak 1/2 c walnuts or pecans 4-6 hours
3/4 to 1 cup baby carrots
2-3 stalks celery
good handful of baby spinach or other greens
1/2 medium zucchini
1/2 c sundried tomatoes, oil pack, drained, squeezed, and patted dry
squirt of agave, about 1 T
2-3 T extra virgin olive oil
1 tsp of curry masala powder OR
garlic and basil (for meatball flavor) OR
garlic, oregano and fennel seed (for Italian sausage flavor)
Drain nuts & set aside. In food processor, chop til fine: carrots, celery, spinach, zucchini, and sundried tomatoes. Add nuts, EVOO, agave and seasonings of your choice. Process till nice and smooth. Shape into patties and dehydrate on mesh sheets at 105 degrees. We ate some of them after 4 hours, and then we let the rest stay in the D another 3-4 hours. Great either way.
Good between two flax seed crackers. Or with marinara sauce. Or Alissa's Cucumber Sauce. Or her Pad Thai sauce.
soak 1 cup almonds 4-6 hrs or overnight
soak 1/2 c walnuts or pecans 4-6 hours
3/4 to 1 cup baby carrots
2-3 stalks celery
good handful of baby spinach or other greens
1/2 medium zucchini
1/2 c sundried tomatoes, oil pack, drained, squeezed, and patted dry
squirt of agave, about 1 T
2-3 T extra virgin olive oil
1 tsp of curry masala powder OR
garlic and basil (for meatball flavor) OR
garlic, oregano and fennel seed (for Italian sausage flavor)
Drain nuts & set aside. In food processor, chop til fine: carrots, celery, spinach, zucchini, and sundried tomatoes. Add nuts, EVOO, agave and seasonings of your choice. Process till nice and smooth. Shape into patties and dehydrate on mesh sheets at 105 degrees. We ate some of them after 4 hours, and then we let the rest stay in the D another 3-4 hours. Great either way.
Good between two flax seed crackers. Or with marinara sauce. Or Alissa's Cucumber Sauce. Or her Pad Thai sauce.