Markus' plant-based Deli meats.  It's not my recipe but I wanted to use the shopping list function.
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Ingredients

1 cup fresh buko meat (not niyog), include brown from the coconut
2/3 cup Irish moss (rinsed and washed 3 times)
1 teaspoon chipotle powder
1/4 red bell pepper
2 tablespoons dried tomato
3 tablespoons nama shoyu or coconut amigos

Recipe Directions

1. Blend sea moss in the blender.

2. Add the rest of the ingredients.

3. Place 3 circular mounds on dehydrator sheets.

4. Use a spatula to flatten the mounds.

5. Dehydrate at 118 degrees, flip after one hour, then overnight.

6. Use a cutter or scissors to prettify into circles.

GulayG1rl's Thoughts

By GulayG1rl

Markus' plant-based Deli meats. 

It's not my recipe but I wanted to use the shopping list function.

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