Tuesday, February 10, 2015

Neat Loaf - The 6th in a series of excellent raw food recipes

Neat Loaf

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Neat Loaf is a delicious, vegan, Raw Food version of Meatloaf. No, I mean it, It's delicious. Remember the Kitchen Cheetah's rule: if it's yucky - it's banned!

This recipe has been time-tested. My mom says that it makes a terrific vegan taco meat - Just crumble it and season with Mexican seasoning, then dehydrate it in a food dehydrator, until it is a "meaty" texture.

Make a big batch of this 'Neatloaf" and store in your freezer for quick meals later. It is a great food for cleansing diets, vegan, vegetarian, etc... Check all your ingredients if you are on a gluten-free diet.



RAW NEAT LOAF Recipe:


Ingredients:

1/2 c. Raw pecan (or filbert) butter

3/4 c. Wild rice (or rye), soaked and rinsed 2 days minimum (up to 4 days if kept cool), chopped. (Rice is very tough, it must be soaked and chopped into pieces before grinding with a CHAMPION Juicer.)

1/4 c. Lentils, soaked and sprouted 2 days and chopped

1/4 c. Sunflower seeds, soaked in water with a pinch of Vitamin C added, for 6 hours, then chopped

1/4 c. Dried tomatoes, soaked in 1 cup water till soft, and then chopped

1/2 c. Walnuts, soaked 8 hours and rinsed, and then chopped

1 c. Minced zucchini, partly dried in a food dehydrator, until "leathery"

2 T. Olive oil

1/2 c. Minced carrot

1/2 c. Minced celery

1/2 c. Minced parsley

1/2 c. "Sauteed Mushrooms and Onions"

1/2 c. Minced fresh basil

2 Green onions, minced

2 large Garlic cloves mashed with 1/2 t. sea salt

2 T. Tahini

2 T. Shoyu

2 T. Nutritional yeast flakes

2 T. Ground flax seeds

2 T. Walnut oil (or olive oil)

2 t. Sweet paprika

1 T. Miso

1 t. Fresh minced rosemary (optional)

1/4 t. Ground white pepper

1/2 to 1 t. Sea salt (to taste)

2 t. Guar gum (if making veggie burgers)



Equipment:

Champion Juicer
Knife and chopping block or food processor
Large bowl and spoon
Food dehydrator


Directions:

Mix pecan butter and chopped wild rice together.

Process through a CHAMPION JUICER until creamy.

Place the rest of the ingredients in a bowl with the rice and pecan butter. Stir well.

Taste for flavor. Adjust if necessary.

shape into 10, 1/2-cup loaves on food dehydrator screens. Dry at 110 degrees about 6 hours.

Serve warm with olive oil, ketchup, or BBQ sauce drizzled on top.

Makes approximately 10 loaves. Freezes and reheats well.



Helpful hint: Make the "Neatloaf" one day, chill. Form the loaves and dry them the next day.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.



Enjoy!

Author, Leila Wood.