Soak the buckwheat and quinoa for a few hours, or even let it germinate if you have time. Marinate the mushrooms as in the Courgette tagliatelle recipe. Process buckwheat and Brazil nuts until the mixture resembles coarse crumbs. Finely chop mushrooms. Place the buckwheat, quinoa, Brazil nuts, mushrooms, salt, pepper and parsley in a mixing bowl and stir with a fork, adding water if needed. Once the dough starts to come together, begin kneading by hand.
Shape your dough into smooth balls and transfer to prepared dehydrator racks. Dehydrate for about 6 hours. The outside crust will turn out crisp, yet the inside will remain soft. Store in the fridge for 30 minutes before serving (if you prepare them in advance).
Soak the cashews overnight. Scrub, peel and coarsely grate parsnip and sweet potato. Toss them into a marinade of extra virgin olive oil, salt, black pepper and nutmeg and mix well. Let it rest in the fridge overnight.
Throw cashews, marinated parsnip and sweet potato and some water into the blender jar and blend until smooth. Sprinkle with pumpkin seeds as garnish.
This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.