Mushroom Burger

1 c. walnuts
1 c. almonds
1 c. mushrooms, chopped
1/2 c. carrot, grated
1 T. white miso
1/4 c. onion, minced
2 T. Braggs amino acids
1 t. coriander, ground
1/2 t. cumin, ground
1/2 t. lime peel (or sun-dried lime)
2/3 c. seaweed water or vegetable juice

• Puree nuts, mushrooms, and carrots in food processor.
• Add and process remaining ingredients.
• Spread or form patties on solid dehydrating sheet.  Dehydrate 6-8 hours.  (After 1 hour transfer to mesh dehydrating sheet for faster drying.)  I usually spread the mixture the same way I make the toast so it will cut to the same size as the bread.
• Freeze or serve.