Better Than Beef
By Matt Samuelson
4 cups pulp from your juice of carrot, parsnip and/or celery root
1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
1/3 cup olive or flax oil
1/3 – ½ red onions, fine minced
3 teaspoon onion powder
2 teaspoon garlic powder
3 teaspoon chili powder
2 teaspoon cumin powder
¼ teaspoon cayenne
1 teaspoon celtic sea salt
1 tablespoon unpasteurized dark miso paste
1. Using your hands, mix all ingredients well in a large bowl. Let sit for an hour or more to allowed flavors to meld.
2. Best served warmed in the dehydrator at 105 degrees.
3. Serve on jicama ‘rice’, in romaine leaves, with raw tortilla chips or any way you desire.