Description: The long and the short is the making and the eating.
Ingredients for 8 Portions:
1 1/3 cups walnuts 1 1/3 cups sunflower seeds 1 1/3 cups almonds water for soaking sunflower seeds and almonds 1 tablespoon minced garlic 1/2 tablespoon sea salt 1/2 cup chopped fresh parsley 2 cups marinated Portobello mushrooms, chopped (marinate in tamari for 10 mins - 6 hrs) 1 tablespoon chopped onion 1/2 tablespoon minced ginger 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh tarragon 1 cup chopped red capsicum 1 tablespoon minced jalapeno pepper 1 1/2 teaspoons cumin seeds 1/2 cup olive oil
Soak sunflower seeds and nuts in enough water to cover for 2 - 6 hours. Drain and put the nuts and seeds into a food processor with the minced garlic. If you have a Champion or Oscar, push them through - they’re best when homogenised. Process until the contents develop a dough-like consistency. Add a dash of olive oil if the dough is too thick. Stir in the sea salt, parsley, celery, mushrooms, onion, ginger, rosemary, tarragon, red bell pepper, jalapeno, cumin seeds and olive oil.
Mix well. On a solid dehydrating sheet shape the mixture into a loaf about 1 1/2 inches high. Dehydrate for 1 hour at 900F (or simply put in direct sun in ceramic container with glass lid). Remove and baste with some of the Barbecue Sauce. Dehydrate (in sun or dehydrator) for another 2 - 3 hours at same temperature. Serve immediately with remainder of Barbecue Sauce.
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2 h 30 min
Costs per portion:
Mon 10 Jan 2011 19:12:55 MIST
8490 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet