- 3-4 cups of zucchini or butternut squash, diced
- 1 cup of carrot pulp
- 1 cup red beet pulp
- 1 cup cauliflower,
- 4-5 mushrooms
- 1 onion
- 2 cloves of garlic
- 1 cup chopped parsley
- 1 dried tomato
- 1-2 tablespoons of ground flaxseed
- 1 tablespoon finely grated coconut
- 1/2 cup walnuts or sunflower seeds ground (optional)
- Green pepper to taste
- Sea salt to taste
Mix all these ingredients in a food processor.
Press the dough thus obtain to the bottom of a medium or small cake pan (not too large, in order to allow faster in depth drying) on a baking paper sheet.
Dry in a dehydrator or in an electrical oven with adjustable temperature at 107, 6 ° F or 42 ° C.
Turn the terrine over and allow it to dry for 1 h still.
