A Fantastic Turkey Alternative Rich With That Thanksgiving Flavor!

1/1/2 cup soaked almonds
4 stalks celery, chopped
1 apple, chopped
½ onion, chopped
2 large cloves garlic
1 medium porta bello mushroom, chopped
3 Tbl. Flax meal
1 Tbl. Flax oil
1 Tbl. Braggs Liquid Aminos or Nama Shoyu
½ tsp. Celtic sea salt
1 tsp. Italian seasoning
1/4 bunch fresh sage, minced or ½ tsp dried
1/4 bunch fresh thyme, minced or ½ tsp dried
1/4 tsp. Kelp powder
½ cup raisins (soaked)
1/4 cup chopped walnuts (soaked and dehydrated first)
Easy option: Instead of sage and thyme, use 1 ½ tsp. non-irradiated poultry seasoning

Place almonds in a food processor and puree until almonds become meal.
Add onion, and garlic to the food processor and process until well minced
Add apple, process until apples are in small chunks.
Remove ingredients from the food processor and place in a large bowl.
Add the rest of the ingredients to the bowl.
Mix well and Make into patties or a loaf or service as you would stuffing.
Dehydrate at 105 degrees until crunchy on the outside and moist on the inside. Time will vary depending on the size of your loaf or burgers. Approximately 8-12 hours.

Garnish with Cranberry relish. Yum!