Yield2 dinner sized servings
1½ cups sunflower seeds (soaked and dehydrated)
1½ teaspoons cumin
1½ teaspoons coriander
2 tablespoons olive oil
2 tablespoons apricots (dried)
1 teaspoon salt (or to taste)
4 tablespoons water (or a bit more for consistency)
¼ jalapeno (for zing)
2 cups tomatoes (chopped)
2 tablespoons garlic (minced)
1 teaspoon jalapeno
1/3 cup basil
½ cup red bell pepper
½ teaspoon nama shoyu or salt
¼ cup onions
½ cup sun dried tomatoes
Pinch of garam masala (to taste)
1. Mix the first 8 ingredients until thick. Don't use too much water.
2. Shape into logs or balls. Dehydrate for 2-4 hours.
3. Blend the rest of the ingredients until smooth.
Omshanti's ThoughtsBy omshanti
I was craving Indian food and had some Mexican leftovers that i “respiced.” Wow!
It hit the spot! And I was thrilled to be able to use leftovers in a different cultural way!
Enjoy with your version of “rice” and “naan.” My version of naan happened to be leftover tortillas. ;)
But I have an idea for naan. Will post if it turns out!
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