3 cups cooked sweet brown rice
1 cup salted pumpkin seeds
1 cup almonds
3 tablespoons extra virgin olive oil
1 medium onion, diced
1 shallot diced
3 cloves garlic, chopped
1 tablespoon Bragg liquid aminos (or soy sauce/Tamari)
1 teaspoon toasted sesame oil
½ cup water
3 cups carrots, grated
1 tablespoon fresh sage, chopped
1 teaspoon dried celery seed
1 teaspoon dried basil

Baste:
1/4 cup olive oil
1/2 cup Bragg liquid aminos

*Preheat oven to 350 degrees F. Add pumpkin seeds and almonds to food processor and pulse a few times. Then add olive oil, garlic, tamari, sesame oil and water. Mix until it has a creamy texture. Mix pumpkin seed/almond mixture in a bowl with brown rice, carrots and seasonings. Mix until well blended. Saute onion and shallot until caramelized, and add to pumpkin seed mixture.*Lightly grease a baking pan or cookie sheet. Take roughly a 1/8 to 1/4 cup of the mixture into your hands and form a ball. Then roll it into an oblong croquette.

*Whisk the baste ingredients together and brush it over each croquette. Place the pan in the oven and bake for 45 to 60 minutes. Baste the croquettes after 20 minutes. Makes 20-30.