"Giving Thanks" Nut Loaf with Tangy Cranberry Sauce

Nut loaf with massaged collards

Nourish your family with a RAW rendition of a holiday classic: NUTLOAF with Cranberry Sauce!  In this healing recipe, the meat is simulated with veggies, nuts and seeds. Combined with the perfect spices and seasoning, this loaf is a great gluten-free alternative to a loaf made with ground beef and pork. Try it this holiday season. You and your family will love it!

~Nut Loaf~

3 cups of Raw, organic sunflower seeds (soaked for 8 hours)

1 cups Walnuts (soaked for 8 hours)

1&1/2 Sun-dried tomatoes, reconstituted in 1 cup of filtered water

2-3 Tbl Olive oil

3 Garlic cloves, minced

1/2 cup Dulse seaweed (strips), reconstituted in filtered water (dry seaweed will double to triple in size when water is added)

2 tsp Cumin

2 tsp Chili powder

1 tsp All-spice

1 tsp Cayenne

1/2 cup Carrot, finely diced

1/2 cup Celery, finely diced

1 cup Zucchini, finely diced

1 cup Portobello Mushroom

1/2 cup Red or yellow bell pepper, finely diced

1/2 cup Red onion, finely diced

1 cup Fresh, organic herbs: mint, sage, parsley, rosemary, roughly chopped (You can substitute dry, but fresh is highly preferable.  If using dry, use 1/3 as much.)

1) Place 1/2 the nuts, the spices, the herbs, minced garlic, olive oil and dulse and sun-dried tomatoes with water into a food processor and process smooth and well combined.  (You may need to turn the food processor off scrape down the side of the food processor with rubber spatula periodically to get everything incorporated.)

2) Add the rest of the nuts and process until well-combined.

3) Empty the mixture into a large bowl.

4) Add the finely chopped vegetables and mix with a spoon.

5) Pour mixture into 8"x8" (or two 4"x8") glass pan(s) and using a rubber spatula, spread the mixture evenly.  Use the spatula to move the mixture around to remove any air bubbles.

6) Top with the tangy cranberry catsup. (See recipe below.)

~ Cranberry Sauce ~

1 Pint of Fresh cranberries

1 cup Sun-dried tomatoes

2-3 Tbl Olive oil

1) Add ingredients to a food processor and process until smooth.

2) Spread the mixture evenly on the top of the nut loaf.  Garnish with chopped parsley.

3) Cover with plastic wrap and refrigerate.

4) Remove from refrigerator and the let the loaf sit a room temperature for an hour before serving.  (Or dehydrate at a 110 degrees fahrenheit for 1-3 hours to completely warm the loaf through.)

5) ENJOY!