Ingredients
- Nutloaf:
- 3 C. Pecans, Soaked
- 3 C. Walnuts, Soaked
- 2 Red Bell Peppers, Chopped
- 1 C. Chopped Carrot
- 2 T. Paprika
- 1 T. Garlic Powder
- 1 T. Poultry Seasoning
- Braggs Aminos or Nama Shoyu to taste **Optional**
- Stir In:
- 1 C. Onion, Finely Diced
- 1 C. Celery, Finely Diced
- Red Pepper Ketchup:
- 2 C. Chopped Red Pepper
- ¼ C. Chopped Red Onion
- 1/8 C. Chopped Red Beet
- 2 T. Paprika
- 2 T. Ground Flax Seed
- 1 T. Celery Powder *
- *Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.
- 2 Tsp. Garlic Powder
- 1 Pinch Ground Clove
- 2/3 C. Extra Virgin Olive Oil
- 1 ½ T. Fresh Lemon Juice
- ¼ Tsp. Liquid Stevia Extract
Method
- 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.
- Season to taste.
- By hand, mix in the onion and celery.
- Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath.
- Dehydrate overnight.
- Red Pepper Ketchup: In a blender, combine all ingredients. Blend well and season to taste.
- Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours. Slice and serve.
