1 cup (250 ml) ground nuts or sunflower seeds
1/2 cup (125 ml) cornmeal, kamut, teff or amaranth flour
1/2 cup (125 ml) engivita or other good-tasting nutritional yeast
2 tsp (10 ml) parsley
1 tsp (5 ml) each: basil and thyme
3/4 tsp (3 ml) sea salt
1/4 tsp (1 ml) each: sage powder and sea kelp
1 1/2 ( 375 ml) cups water
4 tsp (20 ml) prepared horseradish
2 Tbsp (30 ml) tamari soy sauce
1/3 cup (82 ml) extra virgin olive oil
1 cup (250 ml) finely grated orange yam or white potato
Thoroughly mix the first group of dry ingredients in a large bowl.
Add the wet ingredients in the order given and mix well. Lightly oil a nine-inch pie plate and use a rubber spatula to scoop the mixture into it, spreading it evenly. Bake in a pre-heated oven at 350 F for about 50-55 minutes until firm and browned.
Cool one to two hours and chill thoroughly. Cut in pieces, wrap in double plastic and freeze for later use. Remove from freezer just before a hike. It will defrost in several hours along the way and keep perfectly for one to two days if kept out of direct sun. Best served at room or outdoor temperature. Eat alone or with crackers, bread or in a sandwich with lettuce and tomato. It's delicious!
Source: alive Magazine (pre-2000)