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Nut Meat Loaf

Posted 15 years ago at 1:25 pm. Add a comment

Kay's Nutloaf Burritos

Kay's Nutloaf Burritos

3 cups pecans, soaked overnight

3 cups walnuts, soaked overnight

2 red bell peppers, chopped

1 cup chopped carrot

2 T paprika

1 T garlic powder

1 T poultry seasoning

Braggs Liquid Aminos or Nama Shoyu to taste

1 cup onion, finely diced

1 cup celery, finely diced

In a mixing bowl, combine all ingredients except the onion and celery. Mix well. Process this mixture through an appropriate juicer using the blank (homogenizing) attachment.  You can use a food processor.

By hand, mix in onion and celery. Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath. Dehydratre overnight. If adding a topping you can add the topping and dehydrate for 2-3 more hours.  Slice and serve.

Kay makes it with half the spices and loves it.

Copied from Healthful Cuisine 2nd Edition

by Anna Maria Clement, Ph.D., N.M.D. with Chef Kelly Serbonich

In photo it is topped with Tomato Sauce with Ricotta Cheeze

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