Ingredients:

• 1 cup mushroom, minced
• 1 tsp. black pepper
• 1 tbs. nama shoyu
• 1 tbs. olive oil
• 1/2 cup cashew, soaked
• 1/4 cup almond, soaked
• 1/4 cup sunflower seeds, soaked water
• 1 tsp. jalapeno, minced
• 1/4 cup sun-dried tomato, soaked for 20 minutes
• 1 tbs. parsley, minced
• 1/4 cup flax seed, ground

Preparation:

Toss the mushrooms with the olive oil, nama shoyu and pepper, then dehydrate for 30 minutes at 105F.

Drain the soaked nuts, add to the vita-mix with barely enough water to break the nuts almost completely down. You want a little texture left. Remove and add to a mixing bowl.

Add the dehydrated mushroom, sun-dried tomatoes, jalapeno and parsley to the vita mix and puree. Add to the nut mixture and combine with 1 tbs. of the ground flax seed.

Form the mixture into roughly 1" balls and roll around in the ground flax seed and salt mixture to completely coat. Place in the dehydrator for 6-8 hours at 105F, rotating halfway through. If needed, you can re-shape them around this time.