Book:
Dining in the Raw
Use as a patty or loaf
Contributor:
Cricket Lott
pecans, parsnips
Ingredients:
1 C Pecans
6 Parsnips
4 Stalks celery minced
2 Shallots, minced
1/2 C Pignoli nuts
Dash Cayenne
Braggs to taste
Directions:
Peel and shred parsnips. Add celery and shallots. Blend pignoli nuts with
cayenne and one cup water to a creamy consistency. Mix all ingredients.