Walnut and Loaf Carrot
A delicious alternative to meat for special occasions.
6 medium carrots, grated
2 cups walnuts, soaked overnight
Olive oil, nutritional yeast, soy sauce and dried herbs to taste.
You can vary your seasoning according to your taste. Maybe add some fresh chilli for a bit of a kick, or make a curry version with curry spices. I like it plain and simple with a bit of garlic and parsley in.
Place everything in the
food processor and process with the S-blade until well mixed. A few larger lumps is fine – it all adds to the flavour and texture.
Transfer the mixture into a silicone cake or loaf
mould and place in the dehydrator on a low setting until the mixture is firm enough to turn over and remove the mould.
Dehydrate further until the loaf has reached the desired texture.
You can freeze this until you are ready to use it. I transfer mine back into the mould and wrap in
Serve with the Tomato Sauce I showed you yesterday.
Recipe | Pumpkin and Walnut Loaf (theblend.ie)
Vegetable and Hazelnut Loaf (ggmet.wordpress.com)
Vanilla Scented Walnuts (annashortcakes.wordpress.com)
Veggie-nut Loaf (karenknowler.typepad.com)
What I shall be doing for Yule (theasatrucommunity.wordpress.com)
Main Meals, Recipes
Carrot, Carrot cake, Cook, Food, Food processor, Garlic, garlic flakes, Greaseproof paper, Home, medium carrots, Olive oil, recipes, tsp garlic, vegetarian
soup can be used as a warm soup any time of the year, cold like a gazpacho or as a sauce, which incidentally goes very well with the Walnut and Carrot Loaf I’m going to show you tomorrow.
1 litre Date-Soak Water (leftover from soaking dates)
A splash of
Seasoning to taste: I like to use: Parsley, garlic, paprika (which also gives a good colour) salt and pepper. You can vary this to your own taste.*
Blend everything in a blender (you don’t need a high-speed blender – an ordinary one will do.)
When you have a smooth mixture, transfer to a saucepan and heat to blood temperature and enjoy.
Can be frozen before heating for later use.
* Add an avocado for a creamier mixture.
Recipes, Sauces & Dressings, Soups
Cook, Food, Gazpacho, Home, medium tomatoes, Olive oil, Parsley, smooth mixture, Soup, Soups and Stews, speed blender, Tomato, tomato soup sauce, vegetarian
I went on a mushroom forage last week. I didn’t find any to bring home, but I did learn a lot and it has renewed my love of all things fungi (and edible!)
mushrooms and garlic and this raw garlic mushroom recipe really is the bees knees… Garlic Mushrooms
Mushrooms (I used a whole box of mushrooms from the supermarket, but any
edible mushrooms will do)
cashew nuts (soaked until soft)
water to blend
1 – 2 tbs
olive oil to help emulsify the water
garlic chips or 1 clove garlic very finely chopped
salt and pepper to taste
nutritional yeast flakes – about a handful
seeds (I used
sesame seeds and pre-soaked & dried sunflower seeds) – about a handful
Blend the cashews with water and oil until creamy and smooth.
Add the garlic and seasoning and blend again.
Pour into a large bowl and add the yeast flakes and seeds.
Chop the mushrooms into bite-size pieces and drop them into the mixture.
Stir the mushrooms gently to coat them in the mixture and leave for about an hour to soak up all the liquid.
Lay the coated mushrooms out on a dehydrator mesh and dry overnight.
These keep for a few days in the fridge and can be eaten as they are, or with salads etc as a side dish.
The seeds add a bit of crunch to the mushrooms and soaking them in the sauce for a while adds to the flavour as they absorb all the delicious juices.
You can add herbs or spices to the mixture as you wish. Parsley goes nicely with garlic and I like adding a bit of paprika (I love paprika – perhaps I’m secretly Hungarian!)
Main Meals, Recipes, Side Dishes, Snacks
bite size pieces, Cook, dinner, Food, Garlic, Home, Ingredient, Mushroom, nutritional yeast flakes, Olive oil, Salad, Sesame, tsp garlic, vegetarian