1lbs Bag of baby organic carrots
1/4 cup finely minced onion
1/4 finely chopped parsley
2 tbs olive oil
2 tbs sesame seeds
2 tbs tahini
1/2 tsp salt
Shred carrots in a food processor. Add remaining ingredients and pulse your food processor until ingredients are mixed but not necessarily blended. Another method, would be to shred carrots, remove them from food processor then mix in with remaining ingredients by hand.
Form mixture into patties and place them in your dehydrator. The mixture is very moist so form the patties gently.
Dehydrate carrot patties for 2 hours, then flip over and dehydrate another 2 hours. Serve with tahini sauce on a bed of lettuce for a completely raw vegan meal.
(if you don’t have a dehydrator and you’re not on a raw food diet, the carrot patties can be baked)
2 heaped tablespoons of raw tahini
2 tbs lemon juice
1 tsp olive oil
1/4 cup filtered water
1/4 tsp salt
1 tbs finely chopped parsley
Mix all ingredients together except water. Slowly add the water to achieve desired thickness of dressing. I used the whole ¼ cup to create a thin dressing.