SUNNY PECAN PATTE
1 cup pecans
1 cup sunflower seeds
1 medium onion
2 stalks celery
1/2 cup fresh parsley
1 lemon, juiced
2 Tbsp. poultry seasoning
In a food processor,
finely chop pecans and seeds. Remove. Chop celery,
onion, parsley, adding poultry seasoning. Add
nuts/seeds back into processor, add lemon juice, and
blend until smooth.
BUTTERNUT BURGER
2 cups finely-grated butternut squash
1 heaping cup alfalfa sprouts
1 large clove garlic, grated
2 tsp. hemp oil (approx.)
few shakes of healthy salt
1 tsp. thyme
1 tsp. rosemary
(or other herbs of choice)
Process all
ingredients, adjusting as
necessary to make a firm dough-like
texture. Form into a burger shape
and top with a few shakes of paprika.
Makes two medium burgers.
LIVING WAY 'MEAT'
LOAF
1 cup almonds
1/2 cup pecans
1/2 cup walnuts
4 stalks celery
1 red pepper
1 medium onion
1 tsp. kelp
1 Tbsp. hemp oil
1 Tbsp. lemon juice
1.5 tsp. poultry seasoning
1.5 tsp. fresh sage
.5 tsp. fresh basil
1.5 tsp. fresh thyme
Soak nuts overnight, rinse, and drain. In a
processor, grind nuts and set aside.
Cut up celery, onion and pepper and place in food
processor. Add remaining ingredients and process
mixture, then add in the nuts. Process to smooth
consistency. Place in a glass or ceramic covered dish
and set out for a couple hours before serving.
MEXICANA LOAF
1.5 cups sunflower
seeds
.5 cup pumpkin seeds
1 medium red onion
3 celery stalks
2-3 medium carrots
3 large cloves garlic
2 T. cummin seed powder (rounded)
1 T. curry powder (rounded)
.5 cup dehydrated tomatoes
large bunch cilantro
1 orange, juiced with pulp
LILY'S
SUNFLOWER LOAF
3 cups hulled sunflower seeds, soaked overnight
in pure water to cover/rinsed, drained
3 large garlic
2 stalks celery
1 large carrot
1/2 cup parsley
1 medium red onion
1 cup orange juice
1/8- 1/4 tsp. cayenne pepper
1/2 tsp. ginger
1 Tbsp cummin
2 tsp. basil
5 stems fresh oregano
1/2 tsp. kelp
Cut up celery and
carrot and process in a
food processor along with garlic, herbs,
and spices. Add (drained) sunflower
seeds and orange juice. Process mixture
until creamy smooth. Place in glass loaf
pan and let stand a couple hours before
refrigerating. Makes 10-12 servings.
NUTMEAT LOAF
1 cup raw almonds
2/3 cup sunflower seeds
1/3 cup brazil nuts
¼ cup flax seed (ground)
½ cup water
2 small onions
½ cup parsley
1 tsp. sage
1 tsp. thyme
1 garlic clove
Soak almonds and
sunflower seeds in distilled water overnight. Drain
off water and run through a Champion juicer
alternately with the onions and herbs. Soak ground
flax seed in the ½ cup water about ten minutes and
add to nut mixture, blending well. Press into glass
loaf dish and let stand at room temperature about two
hours to allow flavors to marry, then refrigerate.
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RAW LENTIL BURGERS
2 cups sprouted lentils
2 medium carrots
1 stalk celery
1/4 red bell pepper
few slices red onion
1-2 large garlic cloves
2 Tbsp ground chia seed
2 Tbsp hemp seeds
juice of half lemon
1 tsp. Miso (optional)
1.5 tsp. curry powder
1 tsp. cumin
couples dashes Himalayan salt
Process lentils and
then add in remaining
ingredients. Process again until smooth.
Adjust consistency with purified water or
add more seeds to thicken. Shape into
burgers and top with dulse, guacamole
or fresh salsa!
LILY'S SAVORY
NUT LOAF
1 1/2 cup almonds
1/2 cup brazil nuts
1 lb carrots
2 large stalks celery
1 medium onion
1 rounded Tbps. sage
1 1/2 rounded tsp. marjoram
1 Tbsp. honey
1 Tbsp. hemp oil
dash Himalayan salt (optional)
Grind nuts and set
aside. Cut up celery, onion and finely grate carrots
and place in food processor. Add herbs, honey, hemp
oil and process mixture. Add nuts and process to
smooth consistency. Place in a glass or ceramic
covered dish and set out for a couple hours before
serving.
LILY'S NUT LOAF
SUPREME
3/4 cup walnuts
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
3 large carrots
2 stalks celery
1 medium onion
2 garlic cloves
1 lemon, juiced
1-2 Tbsp. hemp oil
1 lemon, juiced
1 Tbsp. cummin
1 1/2 tsp. kelp
handful fresh chives, basil, and thyme
1/2 cup parsley
Soak nuts and seeds separately with water to cover
overnight.
Drain and rinse in the morning. Process until smooth.
Remove
and place in a mixing bowl. Chop and blend remaining
ingredients in food processor until finely ground.
Add in nut meats and process altogether. Place in
covered serving dish and let stand 3 hours before
refrigerating. Serve with garnish of paprika.
VEGETABLE NUT LOAF
1 cup sunflower seeds
1 ½ cup almonds
½ cup sesame seeds
¾ cup parsley
1 ½ cup carrots
1 ¼ cup zucchini
1 cup onion
1 cup red pepper
¾ cup celery
2-3 cloves garlic
2 oz. bulgar wheat (soaked in hot water 10min.)
2/3 cup oat or wheat bran
1 Tbsp. dill
1 Tbsp. each dried rosemary and sage
½ oz. olive oil
¼ tsp. cayenne
1 Tbsp. lemon
dash white pepper
2 Tbsp. flax seed
Soak sunflower seeds,
almonds, and sesame seeds overnight (in enough water
to cover them). In the morning, drain and rinse them.
Put them in a food processor and chop fine, then run
them through a Champion Juicer with the blank screen.
Place nut mixture in a large mixing bowl. In a food
processor, chop parsley, carrots, zucchini, red
pepper, onion, celery and garlic. Add to nuts. Soak
bulgar wheat in hot water for 10 minutes and then add
to mixture. Add remaining ingredients and stir
mixture well. Place in a loaf pan or cover dish and
let stand a few hours before refrigera
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