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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