Spinach Stuffed Nut Meat Loaf
Ingredients:
1/2 cup walnuts (soaked ovenright)
1/4 cup almonds (soaked overnight)
1/2 cup sunflower seeds (soaked 2-3 hours)
1/2 garlic clove, crushed
3 Tbsp celery (diced fine)
2 Tbsp sweet red onion (diced fine)
1/4 sweet red bell pepper (seeded and diced fine)
1 Tbsp mildly hot pepper (seeded and diced fine)
1 tsp ginger (minced fine)
3 Tbsp finely chopped mushrooms
2 Tbsp fresh parsley (minced)
1/2 Tbs fresh rosemary (minced - or 1/2 tsp dried)
1/2 Tbs fresh tarragon leaves (minced - or 1/2 tsp dried)
1/4 tsp whole cumin seeds
1 Tbsp extra virgin olive oil
1/4 teaspoon Sea Salt (to taste) optional
1 cup finely chopped spinach, set aside
*Sun-Dried Tomato Ketchup
1/2 cup sun-dried tomato, soaked, plus 1/4 c reserved water
2 - 3 Tbsp raisins, soaked
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon crushed red pepper
1 tsp chopped onion
1/8 teaspoon garlic powder
1 teaspoon olive oil
1/4 tsp coconut water vinegar (or your favorite vinegar) - optional
1/8 teaspoon sea salt
Directions: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.
Shape 1/2 of mixture into a rectangular loaf about 1 inch high and place on a non-stick dehydrating sheet.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 (see below) 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.
Print Friendly Version
0 comments:
Post a Comment