Google+ Rawfully Tempting™: Spinach Stuffed Nut Meat Loaf

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6th Annual Best of Raw Award

March 3, 2012

Spinach Stuffed Nut Meat Loaf

I previously prepared a nut loaf and while it was very tasty, I prefer this recipe. By adding chopped spinach I was pleasantly surprised at the results. Feel free to nix the spinach filling and just do a basic loaf topped with the "ketchup" as well, but it was much tastier and healthier with the spinach.Try it!

Spinach Stuffed Nut Meat Loaf
1/2  cup  walnuts, soaked overnight
1/4  cup almonds, soaked overnight
1/2  cup sunflower seeds
1/2 garlic clove, crushed
3 Tbsp celery, diced
2 Tbsp sweet red onion, diced
1/4 sweet red bell pepper, finely chopped
1 tsp ginger, grated
3 Tbsp mushrooms, chopped
2 Tbsp fresh parsley, finely chopped
1/2 Tbs  fresh rosemary finely chopped - or 1/2 tsp dried
1/2 tsp dried tarragon
1/4  tsp  whole cumin seeds
1 Tbsp extra virgin olive oil
1/4 teaspoon Himalayan salt, to taste
1 cup finely chopped spinach, set aside

Sun-Dried Tomato Ketchup
1/2 cup  sun-dried tomato, soaked,  plus 1/4 c reserved water
3 Tbsp raisins
1/4 teaspoon oregano
1/4 teaspoon basil
1 dash cayenne
1 tsp  chopped onion
1/8 teaspoon garlic powder
1 teaspoon olive oil
1/4 tsp coconut water vinegar (or your favorite vinegar)
1/8 teaspoon sea salt

Drain nuts and seeds and set aside. Process walnuts and almonds in food processor.

Add sunflower seeds and process until a pate consistency and transfer to a large bowl.

Fold in remaining ingredients (except spinach) and mix well using your hands. Add a small amount of water if needed to moisten.

On non-stick dehydrator sheet, shape 1/2 of mixture into a rectangular loaf  about 1 inch high.

Spread chopped spinach over the loaf.
Top with remaining mixture and mold into a full loaf about 1 1/2 to 2 inches high.

Spread "ketchup" mixture over and around the loaf and garnish with thinly sliced red peppers, mushrooms or veggies of your choice.

Eat as is or dehydrate at 110  degrees F for 1 to 3 hours.

For the *Sun -Dried Tomato Ketchup
Combine ingredients in a blender until mixture is slightly smooth, yet chunky. Add reserved tomato water as needed.

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