1 cup of buckwheat (sprouted for 1 day)
1/4 cup water
1/4 cup grated carrot
1/4 celery, small dice
3 raw mushrooms
1/4 cup zucchini, small dice
1 tbs. olive oil
1 garlic, finely minced
1 tsp. thyme
1 tsp. of fresh ginger (grated)
3 tbs. flax seed, ground
salt, pepper to taste; fresh herbs
Directions: there are 2 options to “cook” these cutlets in order they were “raw”, — “cook” them either in dehydrator or in the oven, — t 105F until cutlets have some light crust (about 3 hours). You may cook it at t 300F for about 20 min or so (until you get some light crust), but some enzymes will die because of the high temperature.
Put the buckwheat and 1/4 cup of water in the blender and pulse it repeatedly to break it down into very small pieces (but don’t puree it!). Add the celery, zucchini, mushrooms and pulse to combine.
Put the “dough” into the big plate and combine with grated carrots, flax seeds, seasoning, and grated ginger. Mix it well and shape into small cutlets.