This is a delicious, protein-rich burger. The maca, walnuts, and flaxseed are great sources of protein.

INGREDIENTS | SERVES 2

• 1½ cups walnuts, soaked
• ¼ cup flaxseed
• 2 cups chopped zucchini
• ½ cup chopped celery
• 1½ cups chopped crimini or portobello mushrooms, minced
• ½ cup chopped red onion
• 1 clove garlic, minced
• 2 tablespoons miso
• 1 cup water
• 2 tablespoons maca
• 1 tablespoon minced sage
• 1 teaspoon salt
• 3 tablespoons minced basil

1. Grind 1 cup walnuts to a powder in a food processor. Grind the flaxseed into a powder with a coffee grinder. Pour them into a large mixing bowl.

2. Briefly process the remaining ½ cup walnuts in a food processor. Add the zucchini, celery, mushrooms, onion, and garlic and process until well mixed and still chunky. Add this to the mixing bowl containing the ground flax and walnuts.

3. Stir the miso into 1 cup water. Pour into the mixing bowl.

4. Add all remaining ingredients to the mixing bowl and stir well. Form the mixture into burger patties, about ½-inch thick.

5. Dehydrate the patties at 145°F for 2 hours. Turn down heat to 110°F. Flip the patties and continue dehydrating for an additional 8 to 12 hours.

6. As an alternative, you can eat this immediately as a pâté or in patty form.

PER SERVING:

Calories: 418 | Fat: 29 g | Protein: 15 g | Sodium: 1,841 mg | Fiber: 13 g