HolidayStuffing
Fantasy
http://www.gotohealth.com/recipes/index.cfm?cat=9
1 1/2 cup (360 ml) soaked almonds
4 stalks celery, chopped
1 apple, chopped
1/2 onion, chopped
2 large cloves garlic
1 medium portabello mushroom, chopped
3 tbsp. (45 ml) flax meal
1 tbsp. (15 ml) flax oil
1 tbsp. (15 ml) Braggs Liquid Aminos or Nama Shoyu Soy Sauce
1/2 tsp. (3 ml) Celtic sea salt
1 tsp. (5 ml) salt-free Spike (optional seasoning)
1/4 bunch fresh sage, minced or 1/2 tsp. dried
1/4 bunch fresh thyme, minced or 1/2 tsp. dried
1/4 tsp. (1 ml) kelp powder
1/2 cup (120 ml) raisins
1/4 cup (60 ml) chopped walnuts (soaked and dried first)
Easy Option: Instead of sage and thyme, use 1 1/2 tsp. non-irradiated poultry seasoning
8-12 hours before making this recipe, immerse the almonds in water. Let soak for 8-12 hours, then discard the soaking water and rinse the almonds three times.
Place almonds in a food processor and puree until they become meal. Add onion and garlic to the food processor and process until well minced. Add apple and process until apples are in small chunks.
Remove ingredients from the food processor and place in a large bowl. Add the rest of the ingredients to the bowl. Mix well and make into patties or a loaf.
If you have a dehydrator, dehydrate at 105 degrees until crunchy on the outside and moist on the inside (for approximately 8-12 hours). Time will vary depending on the size of your loaf or burgers. If you don't have a dehydrator, bake in the oven at the lowest possible temperature until crunchy on the outside and moist on the inside (about 30-45 minutes). Garnish with Cranberry Relish.
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