Serving up Nut Loaf & Gratitude
by girlgoneraw • November 21, 2017 • entrees, Holidays, recipes • 0 Comments
Wishing you all a wonderful Thanksgiving holiday! I am grateful for you!
Free-Range Nut Loaf
Serves 6
½ cup almonds
½ cup walnuts
½ cup sunflower seeds
1 celery stalk
1 scallion
1 carrot
4-6 sundried tomatoes, soaked 1-2 hours
2 dates, pitted & soaked 1-2 hours
½ green or red pepper
1 Tbs fresh parsley
1 clove garlic
½ tsp thyme
½ tsp rosemary
½ tsp basil
½ tsp cumin
½ tsp sea salt
1/2 cup shredded sweet potato or squash
Blend all ingredients except shredded sweet potato in a food processor until well blended. Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve. Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm. Serve with gravy & a side salad.
NOTE: To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.
Sundried Tomato Gravy
8 sundried tomatoes, soaked 1-2 hours
2 Tbs olive oil
1 cup water
¼ cup raisins
¼ cup yellow onion
pinch sea salt
Blend in food processor or blender until creamy. Serve over nut loaf.