Holiday Patties (Dehydrator Required)

Looking for a healthy alternative for Thanksgiving this year?  These Holiday patties are easy to whip up and taste great.  They will keep in the fridge for a week.  If you do not have some of the fresh herbs on hand, substitute with dry herbs or just leave out.  This is a very forgiving recipe.


  • 3 cups almonds
  • 1 cup walnuts
  • 2 tablespoons tahini
  • 6 stalks of celery – chopped
  • 1 carrot - chopped
  • ¼ cup onion – chopped
  • 2 gloves garlic – minced
  • 2 tablespoons fresh thyme – minced
  • 2 tablespoons fresh sage – minced
  • 1 tablespoon fresh rosemary - minced
  • ½ cup fresh parsley – minced
  • 1 ½ cup mushrooms – sliced
  • 1 tablespoon olive oil
  • Squeeze of one small lemon
  • 1 – 2 teaspoons of sea salt – just salt to taste

Directions:  place sliced mushrooms in olive oil and lemon and set aside for 15 minutes.  Place nuts in food processer with herbs and process for 10 seconds.  Add the rest of the ingredients.  Place in large mixing bowl and fold in the marinated mushrooms.  Shape into patties – about the size of your palm.  Place on teflex dehydrator sheet and dehydrate overnight on 105 degrees.  Flip onto mesh tray in the morning and dehydrate for a couple more hours or until the desired texture you want.  Place on serving platter and garnish with fresh parsley or rosemary.  They are great with avocado and tomato slices on top served on a bed of fresh spinach or sprouts.

By:  Katy Joy Freeman, Alkaline Lifestyle Coach, Mindfulness Instructor, MFT

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