Turkey cutlets for Thanksgiving

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Turkey Cutlets

2 tsp nama shoyu (optional if cutting down on salty)1/2 cup tahini ( if you don't have tahini then use sesame seeds just a little more than called for)1 tbsp olive oil1 clove garlic, minced2 dates1 tbsp lemon juice1 tbsp grated beet1 tbsp grated ginger2 cups yam, pumpkin or carrots, grated (can use any grated vegetable you have on hand)1 cup sumflower seeds soaked & ground1/4 cup finely chopped onions2 cups cfinely chopped celery

4 tbsp finely chopped red pepper2 cups soaked pecans2 tbsp dried parsley1 tsp powdered rosemary1/2 tsp powdered thyme1 tsp powdered sage or to taste1 tsp sea salt4-6 fresh basil leaves1/4 tsp cayenne or 1 jalapeno

3 tbsp flax meal + 4 tbsp flax seeds soaked in 1/4 cup water begin soaking at beginningProcess nama shoyu, tahini, olive oil, garlic, dates, lemon juice, beet, and ginger. Transfer to bowl. Add grated yams or other vegetables, ground sunflower seeds, onions, celery, and red pepper.Process nuts & remaining seasonings. Add to bowl along with soaked flax. Make patties & dehydrate 10 hours or until mostly dry. Can sprinkle patties with paprika at first. Serve with pecan or other gravy, stuffing & mashed potatoes, cranberry sauce and a side salad. You can shape this into a loaf or turkey shape also. It will take longer to dehydrate, though.

Variation: Add some chopped dried tomatoes