TEXTURES & recipes

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by moistness, I mean the brazil nuts have more oil than say an almond. Most oily nuts I do not pre-soak, that would include: macadamias, pine nuts, brazil nuts, walnuts, and hemp seeds. I always pre-soak (for digestibility) almonds, hazel nuts, sunflower nuts, and pecans. These are the main nuts I use.

As far as texture. I can get most any nut to the creamy stage by using my VitaMix. A food processor leaves the mixture grainy and you can control the size of the nut chunks better. I would use a food processor to make a nut loaf.

As far as vegetable texture goes. I usually just use carrot pulp, if any pulp, in a recipe. Kale and for sure celery, would impart a stringy texture to your loaf. Personally I don't care for that in my food.

Here's one of my favorite nut loaf recipes: From Jackie Graff

2 cups walnuts

2 cups sunflower seeds, soaked 4 - 6 hours, drained

1 tablsepoon organic unpasturiezed miso (chickpea miso)

2 teaspoons cumin

2 cloves garlic, chopped fine (I use WAY more)

1 cup sun-dried tomatoes, soaked 2 hours, drained, and processed into paste

1 onion, chopped very fine

1/2 each red and yellow peppers, chopped fine

1/2 red bell pepper, sliced into thin strips

3/4cup barbecue sauce (see following recipe)

Place walnuts, sunflower seeds, miso, cumin, garlic, and sun-dried tomato paste in food processor and process until almost smooth.

Remove to a bwol and add aonion, red and yellow peppers. Blend well.

Place on a dehydrator Teflex sheet and form into a loaf shape.

Garnish the top of the loaf with thin red pepper strips, pressing them into the loaf.

Place in dehydrator for 2 hours. Remove and turn loaf over. Dehydrate for 1 hour more.

Spread barbecue sauce on top and dehydrate 1 hour more.

BARBECUE SAUCE:

3 cups sun-dried tomatoes, soaked 2 hours and drained (retain 1/2 cup soak water)

3 cloves garlic (I use more)

1 large sweet onion

1 teaspoon Liquid Smoike flavoring, OPTIONAL

3 dates, pitted, soaked 2 hours, and drained

1 1/2 teaspoons Celtic sea salt

1/4 cup lemon juice

1 tablespoon dry mustard

2 tablespoons organic unpasturiezed apple cider vinegar (I use Bragg's brand)

1 teaspoon cayenne pepper

1/4 cup raw honey

2 cups fresh tomatoes, chopped fine.

Blend first 12 ingredients in blender, adding enough soak water from sun-dried tomatoes to make a thick sauce.

Add tomatoes and blend, leaving some chunks of tomato.

**We don't like a sweet barbecue sauce so I leave out either the honey or the dates.**