Friday, January 8, 2016

Mushroom loaf

The savory-mushroom-nut-loaf is from Raw Food Rehab. Our changes are in italic.

  • 1 cup carrot pulp (I used 3 carrots rough chopped)
  • 1 cup raw pecans (we used 1 cup crispie sunflower seeds)
  • 1 cup crispie walnuts (we used 1/2 cup walnuts and 1/2 cup pumpkin seeds)
  • 1/2 cup crispie pumpkin seeds (can substitute 1/2 cup crispie sunflower seeds)
  • 1 cup mushrooms
  • ½ cup celery, chopped
  • ½ cup sweet yellow onion, rough chopped
  • 1 1/2 teaspoons dried sage or poultry seasoning
  • 1/2 teaspoon sea salt 
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1-2 cloves garlic
  • 1 stalk celery, finely diced
  1. In a food processor fitted with the s-blade, process carrots until they resemble very small granules. Empty into a large bowl and set aside.
  2. Add the nuts to the food processor and grind until they resemble a coarse meal. Place in bowl with carrots. To the processor, add mushrooms, 1/2 cup celery, onion, sage, salt, pepper, thyme, and garlic. Continue processing until everything is finely ground.
  3. Transfer this into the bowl with carrot/nut mixture and stir in diced celery.
  4. Use your hands or a wooden spoon to mix and combine everything together.
  5. Form into a loaf, cake or patties. Dehydrate 4-6 hours at 105, (less time if you are making smaller cakes) until a crust has formed on top and it's nicely warmed.

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