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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Acne after 6 months rawarinam - 10 hours 28 min ago
Can I use fresh shredded coconut instead of the dry one?anewme - 11 hours 32 min ago
Is it possible to be raw on a college budget???veggie - 1 day 14 hours ago
Nut allergyveggie - 1 day 14 hours ago
Parasite Cleansealexbro - 2 days 30 min ago