
Kat Jones

Nut Sausage
by Debra Y. Mathis, TX
- 1 cup raw walnuts (or pecans, cashews, sunflower seeds, pumpkin seeds, as well as a combination of these)
- 1 Tbsp nutritional yeast
- 2 tsp organic olive oil (or organic walnut, macadamia nut or sunflower oil)
- 6 – 8 cloves garlic
- 2 tsp dried oregano
- 1-2 tsp rubbed sage
- 1 tsp dried basil
- ½ tsp cumin
- ¼ to ½ tsp cayenne
- 1/3 tsp chili paste (optional)
- 1/3 tsp sea salt (or less, or none, depending upon preference)
Pulse the garlic first in the food processor. Add remaining ingredients. Do not blend overlong – chunky is nice! This is an excellent vegan topping for tacos. I prefer it with crackers, along with celery sticks, a bit of kimchi, and raw onion. For best digestibility and assimilation, soak your nuts and seeds, then dehydrate before using them.
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