Merry Christmas! Seasoned Stuffing Loaf Recipe
2012
It’s Christmas eve and everything is prepared and now I am just escaping for a little hour or so tea break to post my favorite holiday recipe. This dish is made mostly with fresh produce, nuts, seeds and marinated mushrooms to give a great texture and make it moist and savory herbs and spices to give it a wonderful flavor. This really brings back the Christmas memories with the stuffing seasonings, which were always a big part of the meal. Mom and I have made this nut loaf a few years together, and a few years separately, but it’s been a really popular recipe with us and one that makes a raw meal feel very Christmasy. I love it best served with my favorite cranberry sauce recipe and a big salad. Make an extra special salad with chopped walnuts, seasoned seeds, pomegranate seeds and currants or your favorite special ingredients.
I just found this recipe in with my Moms collection of recipes and I thought I would share it as it’s a real holiday favorite for us.
Seasoned Stuffing Loaf Recipe
Ingredients
2 large Carrots
1 cup Almonds – soaked
1 cup Walnuts – soaked
1 cup Sunflower seeds – soaked
½ Red Pepper – finely diced
¼ Red Onion – finely diced
1 Celery stalk – finely diced
1 cup Mushrooms – diced and marinated in 3 Tbsp Tamari
2 Garlic cloves – minced
½ tsp Poultry seasoning, or Savory
½ tsp Rosemary
½ tsp Thyme
1 tsp Onion powder
2 tsp Salt
Directions
Chop vegetables and marinate mushrooms. Rinse and drain all nuts and seeds. Process these with carrots and garlic as fine as possible in a food processor or put through a single gear juicer with blank plate to grind extra fine. Transfer this to a large bowl and add the rest of ingredients: chopped vegetables, seasonings along with the marinated mushrooms and tamari they were being marinated in. Mix all well together (hands work best).
Form 2 loaves on teflex sheets and dehydrate for 3 to 4 hours. This will soften the vegetables and help meld and bring out the flavours.
Slice and serve with Cranberry sauce. This is also great as leftovers and great eaten cold or warmed up. Keeps well in the fridge for up to a week.
Photos
Mix all ingredients in a bowl.
Form into loaves on teflex sheets.
Dehydrate.
Slice, serve and enjoy.
