- 3 cups pecans, soaked
- 3 cups walnuts, soaked
- 2 red bell peppers, chopped
- 1 cup chopped carrot
- 2 tbsps paprika
- 1 tbsp garlic powder
- 1 tbsp poultry seasoning
- Bragg's 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. 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. Top with Red Pepper Ketchup (see recipes under Dips, Sauces & Spreads) several hours before serving and return to the dehydrator for 2 - 3 more hours. Slice and serve.
Makes 1 loaf.
Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich
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