1½ cups almonds,
presoaked 12-24 hours
1½ cups walnuts,
presoaked 8-12
hours
1½
cups sunflower seeds, presoaked 6-8 hours
½ medium-sized onion, minced
½ red pepper, minced
½ cup celery, chopped
1 tablespoon garlic, minced
½ cup fresh parsley, chopped
1 tablespoon jalapeno pepper, minced
2 tablespoons fresh basil
2 tablespoons fresh oregano
2 tablespoons fresh rosemary, de-stemmed & minced
2 tablespoons Braggs
Liquid Aminos
2 tablespoons flax or olive oil
1 tablespoon Savory Magic
2 teaspoons Liquid Smoke
Barbeque Sauce
½ cup sun-dried tomatoes soaked
in 1 cup filtered
water until soft (about 30 minutes)
4 Medjool dates, also presoaked 30 minutes
1 cup chopped tomatoes, seeds removed
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons Braggs Liquid Aminos
1 teaspoon apple cider vinegar
1 teaspoon paprika
Homogenize almonds,
walnuts, sunflower seeds and garlic with a juicer using the solid screen. Mix
in the remaining ingredients. On a solid dehydrating sheet shape the mixture
into a loaf about 1-1/2 inches high. Dehydrate for 1 hour at 105 degrees.
Place all the ingredients for the Barbeque Sauce in a blender and process
until smooth (2-3 minutes). Remove the loaf from the dehydrator and baste it
with Barbeque Sauce. Dehydrate for 2-3 more hours. Serve immediately.