Confetti Veggie Loaf

  • Serves 8 to 10
  • Intermediate, Moderate

This wonderful recipe from “Rhonda’s Culinary Creations from Simple to Gourmet” serves 8-10.  It is a great and hearty meal to serve for a family gathering.   1 cup walnuts, soaked 8 hours and drained ½ cup almonds, soaked 8 hours and drained ½ cup sunflower seeds, soaked 8 hours and drained 1 garlic clove,…

This wonderful recipe from “Rhonda’s Culinary Creations from Simple to Gourmet” serves 8-10.  It is a great and hearty meal to serve for a family gathering.

 

1 cup walnuts, soaked 8 hours and drained

½ cup almonds, soaked 8 hours and drained

½ cup sunflower seeds, soaked 8 hours and drained

1 garlic clove, peeled and minced

½ red bell pepper, chopped

½ cup sweet, red onion, chopped

4 celery stalks, with leaves, chopped

2 tsp. Meyer lemon juice, freshly extracted, (more to taste)

1 ½ tsp. ground sage

1 tsp. poultry seasoning

¼ tsp. kelp powder

1 tsp. unrefined salt (optional)

1 Tbsp. extra virgin olive oil

Directions:
Mince garlic or place in food processor with an S-blade and mince. Add red bell pepper, chopped onion, and celery along with seasonings and process until finely chopped. Add walnuts, almonds, and sunflower seeds and process until well mixed. Shape into a loaf and cover and allow loaf to sit at room temperature so flavors can mingle. You may also shape and dehydrate at around 105 degrees for 4- 6 hours

  1. Mince garlic or place in food processor with an S-blade and mince.
  2. Add red bell pepper, chopped onion, and celery along with seasonings and process until finely chopped.
  3. Add walnuts, almonds, and sunflower seeds and process until well mixed.
  4. Shape into a loaf and cover and allow loaf to sit at room temperature so flavors can mingle OR You may also shape and dehydrate at around 105 degrees for 4- 6 hours

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