This tasty dish makes a beautiful presentation for guests! Developed by Kim Wilson for her best-selling recipe book Everyday Wholesome Eating In The Raw, this nut loaf can also be used to stuff tomatoes, or can be made into burgers. Tastes great with Zesty Tomato Sauce!
- (0 /5)
- (0 Rating)
- 1 cup almonds
- 3/4 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 3/4 cup pecans or hazelnuts
- 3 Tbsp fresh lemon
- 1/3 cup extra-virgin olive oil
- Up to 1/4 cup distilled water
- 1 tsp unrefined sea salt
- 1 to 3 tsp sage
- 2 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1 tsp kelp
- 1/4 to 1/2 red onion
- 2 stalks celery
- Optional: 1/2 colored pepper
- 1. Cut red onion, celery and pepper into chucks, then coarse chop in a food processor. Place in a large bowl and set aside.
- 2. Purée nuts and seeds with liquids in food processor until fairly smooth. Add seasonings and continue to process until well mixed. Pour into bowl and mix with chopped vegetables.
- 3. For loaves: Form into 5 to 6 loaves (about 1 to 1-1/2 inches thick) on parchment paper or dehydrating trays.
- 4. For burgers: Patty out into desired size.
- 5. Spread the tops of the loaves with Zesty Tomato Sauce before dehydrating if desired.
- 6. Place in dehydrator at 105 degrees for at least 2 to 3 hours to warm. The loaf can also be used to stuff into a tomato, bell pepper or avocado.
- 7. Prep: Presoak nuts and seeds in water for at least 8 hours. Drain soak water.