This recipe makes something very similar to a Hormel pepperoni (the sliced kind you can buy in the store )and makes a great Pepperoni Pizza.
This recipe makes quite a bit (a full pound) of the stuff, so you may want to reduce quantities.
One other thing: Keep in mind that dehydrating it for too long will give you a cracker, instead of a pepperoni. Keep checking the recipe until you get the consistency you like. For pizza, I shape the pepperoni and place them directly on the pizza, since I’ll be dehydrating it already.
For a change, you can roll this into long sticks of ‘jerky’ for a snack food.
½ pound zuchinni or eggplant, cut into small pieces
½ pound almonds
1 medjool date
1 teaspoon liquid smokeseasoning
1 teaspoon black pepper
1 teaspoon mustard seed
1 teaspoon fennel seeds
1 teaspoon crushed redpepper, you can add up to 2
¼ teaspoon dehydrated garlic powder
2 teaspoon paprika
1 teaspoon sea salt
½ large red pepper
In the bowl of your food processor, grind the zucchini or eggplant, date, and nuts until a paste forms, about 5 minutes.
Add the liquid smoke and black pepper and process briefly.
In a coffee grinder or spice mill, grind the mustard, fennel, red pepper, garlic powder, and paprika until a homogeneous powder forms.
Add to the mixture, along with the red pepper, and process the entire mixture until nearly smooth – there will be very small flecks of the almonds left. Let sit in the fridge, tightly covered overnight (to allow flavours to meld).
Either form into rolls or slices about 1 inch in diameter and either use immediately or dehydrate until the desired level of dryness is reached.