Wednesday, June 24, 2009

Whats raw, vegan, organic and tastes oh so good?


Seriously the best frigging recipe I have made in a long long time, it is delicious!

You will need:

A blender/food processor

Food Dehydrator

1 1/3 c. raw walnuts

1 1/3 c. raw sunflower seeds

1 1/3 c. raw almonds

1 Tblsp. garlic

1/2 Tblsp. sea salt

1/2 c. fresh parsley ( we gnabbed ours right out of the garden!!)

1/2 c. celery

2 c. portabella mushrooms

1 Tblsp. onion

1/2 Tblsp. fresh ginger

2 Tblsp. fresh rosemary (destemmed)

1 Tblsp. fresh tarragon

1 red pepper

1 Tblsp. jalapeno (i just cut the tip off, up until about where the seeds start)

1 tsp. cumin (1 1/2 tsp. if you have the seeds!)

1/2 c. raw olive oil

1 c. Nama Shoyu (you can use braggs just use about 3/4 c. instead)

1/4 c. olive oil

1 c. fresh tomatoes

1/4 c. chopped onion

1/2 c. sundried tomatoes (chopped)

1/2 tsp. garlic

1 tsp. jalapeno

4 fresh basil leaves

1/2 c. pitted dates

1/4 c. nama shoyu or 1 tsp. sea salt

1 Tblsp. olive oil

Start out by marinating your portabellas in the 1 c. nama shoyu and 1/4 c. raw olive oil, set aside.Place your sunflower seeds and almonds in a bowl of purified water, just covering them, let soak for about 3 hours to soften them. Add the raw walnuts and let soak another half hour. Strain completely.

Put your nuts in the food processor (or blender) with the garlic, process until the mixture becomes almost dough-like. Add a dash of raw olive oil if you need to get the mixture moving! Stir in the parsley, 1/2 Tblsp. sea salt, celery, marinated portabella (strained, I save the marinade for future recipes!), onion, ginger, rosemary, tarragon, jalapeno, red bell pepper, cumin, splash of olive oil....process in the food processor. Mix it up well, give a little taste, if you are as impatient as I am! Form into a loaf about 1 1/2 inches high, put in your food dehydrator for 1 hour, while that is going on, we will get the BBQ sauce ready for the top!

To make the BBQ sauce take your tomatoes, 1/4 c. onion, sun dried tomatoes, garlic, jalapeno, basil leaves, dates, nama shoyu (or sea salt or braggs), and Tblsp. of olive oil and process all of these yummy ingredients together!

After your meatloaf is in the dehydrator for 1 hour, cover it with the batch of BBQ sauce and put back in the dehydrator for 3-4 hours, it will make it more loaf life, and absolutely delicious! Enjoy!!!

We served ours with a slice of tomato, topped with organic raw sugar, just like gramma always did!


OthelloNYC said...

Wow, I'm not even vegan and I'd try this..

Holistically Heather said...

i would make it for you everyday if you let me come visit

Holistically Heather said...

i would make it for you everyday if you let me come visit