For the Caraway-Onion-Dill Bread:
2 large yellow onions, chopped into half-rings
2/3 cup flax seeds, ground to a meal
2/3 cup sunflower seeds, ground fine
1/3 cup Bragg’s Liquid Aminos/Nama Shoyu (both are unpasteurized soy sauces)
1/6 cup cold-pressed flax or olive oil—I usually use a little less
2 tbsp chopped fresh dill (fresh is very important in this instance)
2 tsp caraway seeds, crushed
1 clove garlic, finely minced (optional)

Mix all ingredients thoroughly in a large bowl. Pour onto Teflex dehydrator sheet and for 18-22 hours, flipping about 13 hours in. Score into 9 equal pieces—yes, chef, you may sneak one of the pieces to make things even!

For the Swedish “Neat”balls:
ÂĽ cup sunflower seeds, soaked 3-4 hours
ÂĽ cup mung bean sprouts
Pulp from one small juiced carrot
Pulp from 5 juiced stalks of bok choy (can be subbed w/ spinach)
1/3 cup tahini
1 tsp garlic powder
½ tsp each of cayenne, cumin, and paprika
4 tsp unpasteurized apple cider vinegar (can be subbed w/ lemon juice)
3-4 dashes black sesame seeds, for color contrast (optional)

In a food processor, blend all ingredients until uniform and smooth. Roll into 20 small balls and dry for 5-6 hours—w/o Teflex sheet.

For the Tomato Sauce:
3 small tomatoes, sliced & dehydrated on one side for 6-7 hours
2-3 deglet noor dates, soaked 20 mins (amt. depends on your desired sweetness)
1 tbsp cold-pressed flax or olive oil
2 tsp Bragg’s Liquid Aminos/Nama Shoyu
1 tsp dried basil
½ tsp dried oregano
½ tsp dried tarragon
black pepper, to taste
water, as/if needed

Blend all until it is just slightly chunky. To assemble the sandwich, place 5 “neat”balls onto a slice of bread, pour ÂĽ of the sauce over it, and top with another slice of bread. Enjoy!