[Scotty H]Quick nuts and seeds "meat" substitute recipe

Scotty H has posted a new item, 'Quick nuts and seeds "meat" substitute recipe'

Our new favorite quick meal. We call it nut seed meat. You use any combination of any kind of nuts and seeds, in the food processor along with some spices and you have Toni and Damon’s nut seed meat!

Our inspiration started with the seed pate recipes in the Cafe Gratitude recipe book . This nut seed meat can be combined with seasonings to mimic Italian sausage, Hamburger, taco meat, or anything else you are craving. With the addition of the lecithin you get the “greasy” feeling that is hard to imagine in a raw dish. With all of the nuts and seeds that we now keep on hand it’s a quick and easy meal. We ususally have lots of left overs also, they are always fun to toss on a couple of slices of sprouted bread, in a green salad or just on some flax chips or crackers for snacks. I posted a previous entry about the “meat” that I made from Cafe Gratitude, this time I came up with my own sausage flavored nut seed meat. It tasted just like Italian sausage!! We used some left over raw spaghetti sauce for the topping .

Raw Italian Nut Seed “Meat” Sausages by Toni Genaro
1/2 Cup pumpkin seed (soaked, sprouted and dehydrated)
1/4 Cup Brazil nuts (soaked for at least 2 hours if you have time)
1/4 Cup pine nuts
1/4 Cup sunflower seeds
1/2 Cup fresh mushrooms (button or mini crimini)
2 Tbs Bragg’s amino acid
1 tsp Sunflower Lecithin
1/2 tsp salt
1/4 tsp Cayenne pepper (optional)
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh parsley, finely chopped
2 tsp fresh basil, finely chopped
1/4 tsp dill seed (ground) fresh if available
1/8 tsp fennel seed (ground) fresh if available

Place all ingredients in food processor with S blade and process until mixed, chunky and not too smooth. Serve immediately or place in dehydrator to warm. Keeps in fridge for up to 5 days. The leaves we used for “casing” wraps were Radicchio that we are growing in our
garden. I will take current photos for a later (sooner than later
hopefully) post.

Note: Most seeds can be eaten raw. Most nuts should be fully soaked, sprouted and dehydrated to help in digestion and absorption. If they don’t have a hard dark skin like almonds or walnuts, soak them for at least 2 hours before adding to recipes. We do not stick by this religiously, but we do notice that soaking works. Renee Oswald is a wonderful coach for making seed stash. She recommends purchasing in quantity, soaking, sprouting and dehydrating in large batches so you always have “seed stash” available for recipes. She’s right, it takes the several days of preparation for lots of raw recipes down to only minutes.

We continue to experiment in the kitchen with all of our fresh ingredients. What have you been up to lately? I would love to hear what you do with all of the wonderful summer foods that are now available. Please share!

You may view the latest post at
http://blog.wewantraw.com/2010/07/02/quick-nuts-and-seeds-meat-recipe.aspx?ref=rss