Ingredients
- 1 cup carrot pulp (I used 3 carrots rough chopped)
- 1 cup raw pecans (we used 1 cup crispie sunflower seeds)
- 1 cup crispie walnuts (we used 1/2 cup walnuts and 1/2 cup pumpkin seeds)
- 1/2 cup crispie pumpkin seeds (can substitute 1/2 cup crispie sunflower seeds)
- 1 cup mushrooms
- ½ cup celery, chopped
- ½ cup sweet yellow onion, rough chopped
- 1 1/2 teaspoons dried sage or poultry seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1-2 cloves garlic
- 1 stalk celery, finely diced
Instructions
- In a food processor fitted with the s-blade, process carrots until they resemble very small granules. Empty into a large bowl and set aside.
- Add the nuts to the food processor and grind until they resemble a coarse meal. Place in bowl with carrots. To the processor, add mushrooms, 1/2 cup celery, onion, sage, salt, pepper, thyme, and garlic. Continue processing until everything is finely ground.
- Transfer this into the bowl with carrot/nut mixture and stir in diced celery.
- Use your hands or a wooden spoon to mix and combine everything together.
- Form into a loaf, cake or patties. Dehydrate 4-6 hours at 105, (less time if you are making smaller cakes) until a crust has formed on top and it's nicely warmed.
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