1 lb. Walnuts, ground fine in food processor
1 lb. Carrots, ground fine in food processor
2 Tablespoons nutritional yeast
1 Tablespoon poultry seasoning or fresh herbs of choice (sage, nutmeg, rosemary, thyme, basil, etc.)
1 Tablespoon olive oil
½ cup lemon juice
1 Tablespoon honey or 4 dates
1 ½ teaspoon salt
1 clove garlic, minced
black pepper or paprika for garnish
Place all ingredients into a large bowl and stir well to combine. Stuff your favorite color of bell pepper, or mushroom, or avocado. Enjoy. If you want them warm you could put them in the dehydrator for a while but we have never done this. We like to use the leftover filling on a sandwich or on a salad. Yummy!!!
1 lb. Carrots, ground fine in food processor
2 Tablespoons nutritional yeast
1 Tablespoon poultry seasoning or fresh herbs of choice (sage, nutmeg, rosemary, thyme, basil, etc.)
1 Tablespoon olive oil
½ cup lemon juice
1 Tablespoon honey or 4 dates
1 ½ teaspoon salt
1 clove garlic, minced
black pepper or paprika for garnish
Place all ingredients into a large bowl and stir well to combine. Stuff your favorite color of bell pepper, or mushroom, or avocado. Enjoy. If you want them warm you could put them in the dehydrator for a while but we have never done this. We like to use the leftover filling on a sandwich or on a salad. Yummy!!!
Cheezy Sauce:
1 ½ cup raw cashews
3/4 cup chopped red bell pepper
2 garlic cloves
1/2 cup nutritional yeast
3 Tablespoons fresh lemon juice
½ teaspoon chili powder
½ cup water
sea salt to taste
Just blend the ingredients in a blender. I usually double this recipe we love it so much. Great as a dip for crackers, chips, or veggies. Or a Sandwich spread.
~Tammie Nelson
these recipes look so good, but I cannot figure out what the A with a carat is supposed to be — 1? @?
do you remember? could you please enlighten me? I guess if I know what it is on one recipe, it would carry over to the others.
thank you
Margaret