Thursday, January 20, 2011

Festive Loaf

This is a rich and hearty loaf, lightened with chopped fresh vegetables and savory herbs. Make it one day before your event to allow the flavors to develop. This loaf is the middle one in this picture. I made it for Thanksgiving, 2010 and served it on a bed of Swiss Chard Chiffonade greens and along with marinated portobello mushrooms (on left) and Macadamia Nut Stuffing
(on right)

1 cup raw cashews
1 cup raw pecans
1 red bell pepper, chopped
3 stalks celery, finely chopped
2 shallots, chopped
1 tablespoon fresh rosemary
1/2 small red onion, finely chopped
1 tablespoon finely chopped fresh parsley
3 tablespoons cranberry sauce (optional: see recipe in blog)

3 tablespoons ground flaxseeds
2 tablespoons dulse powder
pinch of cayenne
1/4 cup raw pecans
parsley springs

For the loaf, combine the cashews, pecans, red bell pepper, two-thirds of the celery, and all the shallots and rosemary in a food processor fitted with the S blade and process until smooth. Stir in the onion, the remaining celery, and the parsley. For a marbled effect, lightly swirl in the optional cranberry sauce. Place on a serving platter and form into a loaf.

For the breading, combine the flaxseeds, dulse, and cayenne in a bowl and sprinkle over the top and sides of the loaf, pressing it on gently. Decorate the top of the loaf with the whole pecans and a few parsley sprigs. Refrigerate for at least 24 hours before serving. This will allow the flavors to blend and the loaf to firm up.

Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz

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