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.