Mushroom Nut Sausage MAKES 4 SERVINGS Portobello mushrooms are often used as a meat substitute in vegetarian cuisine. In this dish their texture creates real substance and provides a wonderful base for the rest of the ingredients. Add this sausage to tomato sauces, chili, and ratatouille-style dishes to create healthful variations. This dish uses zucchini noodles, which can be created by either cutting thin strips or using a tool called a spiralizer. The initial stage in the dehydrator uses a higher temperature than what is usually recommended for raw food, but since the sausage never reaches that temperature, it is okay. 3 CUPS FINELY CHOPPED PORTOBELLO MUSHROOMS 3 CUPS GRATED CARROTS 1 CUPS SWEET ONION, PEELED AND FINELY CHOPPED 1 CUPS DICED CELERY 1 CUPS PECANS, SOAKED IN WATER FOR 4–6 HOURS AND GROUND FINE WHILE WET CUP PUMPKIN SEEDS, SOAKED IN WATER FOR 8 HOURS AND GROUND FINE WHILE WET CUP WATER CUP NAMA SHOYU 1 TEASPOON DRIED OREGANO 1 TEASPOON DRIED BASIL TEASPOON DRIED THYME 1 CUP GROUND FLAXSEED ZUCCHINI PASTA OR “ROASTED” VEGETABLE SAUCE, FOR SERVING
1. In a large bowl stir together the mushrooms, carrots, onion, and celery until well mixed. 2. Add the pecans and pumpkin seeds, and combine well. 3. In a small bowl stir together the water and nama shoyu, and stir it into the mushroom mixture. 4. Stir in the dried herbs and add the ground flaxseed in two batches, mixing until well combined. 5. Shape the mixture into patties about 1 inch thick and 5 inches in diameter. 108