Nutmeat Loaf

• 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

1. 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.
2. 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