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After draining, cover with a plastic bag and set aside.
Continue to rinse and drain twice daily until tails
are 1/4” to 1/2”. This usually takes about two days,
so you’ll want to plan ahead. There should be no
mucilaginous residue left on the groats before using.
Soak pumpkin seeds for 2-4 hours.
Put all ingredients except celery and walnuts into food
processor, and process until smooth.
Add walnuts and celery. Pulse so that there is a bit of
crunch.
Spoon small dollops of pattie mix onto a Teflex sheet
(on top of a mesh sheet and tray), shaping them as
you go.
Dehydrate at 115 degrees for 3-4 hours, flipping the
tray over after the first 2 hours.
Serve in individual little dishes or on a large platter
with Tamarind Sauce drizzled on top.

To fip: place a mesh sheet with a tray on top
of the patties. Holding all trays, turn them over
simultaneously, and remove the top tray, mesh, and
the Teflex sheet.

Tamarind Sauce

6 tablespoons water
2 tablespoons Spectrum walnut oil, or olive oil
1-2 tablespoons South River Azuki Bean Miso, or
your favorite brand
2 tablespoons green onions, super finely sliced
1 tablespoon tamarind paste (ready made)
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon sesame seeds
1 & 1/2 teaspoons Chinese Five Spice mix
1 clove garlic, pressed

Mix ingredients by hand, using a whisk. Drizzle over
patties and greens.

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