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SUN DRIED TOMATO PESTO NUT LOAF

 

Recipe from Complete Book of Raw Food
Sun Dried Tomato Pesto Nut Loaf Recipe
By John Larsen
Special Equipment: Coffee grinder or Vita-Mix, food processor, dehydrator
Serves 6 to 8

INGREDIENTS
• 2 cups almonds
• 1 cup sunflower seeds
• 1 1/2 teaspoons sea salt
• 1 teaspoon marjoram
• 1 teaspoon chili powder
• 2 tablespoons nutritional yeast
• 1 cup oat groats, soaked
• 1 medium yellow onion, chopped
• 5 green onions, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 carrots, chopped
• 1 head broccoli, chopped
• 3 fresh sage leaves
• 2 bay leaves
• 1/3 cup olive oil
• 1/8 cup nama shoyu
• 1 portobello mushroom, chopped


DIRECTIONS
Grind the almonds and sunflower seeds in a coffee grinder or Vita-Mix. Add the sea salt, marjoram, chili powder and nutritional yeast and set aside.

Grind the soaked oat groats in the Vita-Mix with 1 cup water until creamy; set aside.

In a food processor combine the chopped yellow and green onions, peppers, carrots, broccoli, sage and bay leaves with the olive oil and nama shoyu. Process to a grainy paste.

Place the chopped mushrooms and all the other ingredients in a large mixing bowl. Mix everything together well and form into loaves 2 inches thick on a Teflex sheet. Dehydrate at 105°F for 3 hours. Turn over the loaf and continue to dehydrate for 2 hours more. Top with your favorite pesto and dehydrate for 1 hour more.