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| Prep Time | 20 minutes |
| Passive Time | 9-10 hours |
| Servings | people |
Ingredients
- 3 cloves garlic
- 3 tablespoons fresh sage
- 3 tablespoons rosemary
- 1 tablespoon thyme
- 1/2 bunch parsley
- 2 cups walnuts soaked
- 2 cups Almonds soaked
- 2 cups sunflower seeds soaked
- 1/4 cup nama shoyu
- 1 white onion chopped fine
- 5 celery sticks chopped fine
- 1/2 cup Water
- 1/3 cup olive oil
- himilayan crystal salt to taste
Ingredients
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Instructions
- place seasoning in food processor and process well
- add walnuts, almonds, sunflower seeds, and nama shoyu and process again
- add olive oil and enough water to blend so that the micture will stick together
- turn out into a large bowl
- add onion, celery, and salt
- shape into croquettes and place on teflex sheet
- place in dehydrator at 110 degrees for 3-4 hours
- carefully turn over while reoving teflex sheet and dehydrate for another 6 hours, or until dry on the outside.
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