This favorite HHI recipe was made famous by Chef Kelly and is one of our most requested dishes at the institute!

Nutloaf 

Yield: 1 loaf

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

Technique

  1. In a mixing bowl, combine all ingredients except the onion and celery. Mix well.
  2. Process this mixture through an appropriate juicer using the blank (homogenizing) attachment.
  3. Season to taste.
  4. By hand, mix in the onion and celery.
  5. Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath.
  6. Dehydrate overnight.
  7. Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours. Slice and serve.

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 *

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

  1. In a blender, combine all ingredients.
  2. Blend well and season to taste.

*Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.

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About the author - HHI Web Administrator

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