From one of my favorite books, Enlightened Eating by one of my CSNN teachers, Caroline Dupont, this loaf is excellent served with Tamari Cream Gravy and various in season vegetables. A delicious alternative to the old and boring meat loaf- does anyone even make that anymore?
(Except for you Dad...)
- 6 cups chopped carrots
- 2 cups ground cashews
- 2 Tbsp. olive oil
- 1 cup finely chopped leeks or onions
- 1 cup finely chopped celery
- 1/2 flour (I like spelt or brown rice flour)
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 2 tsp crushed sage
- 1/2 tsp thyme
- 1 tsp basil
Steam carrots until tender, then mash them (using fork, potato masher or blender, I heart the Vitamix). Six cups or chopped raw carrots make approximately 3 cups mashed.
Grind the cashews in a food processor (again, I love the Vitamix for this) or blender until they are quite fine. You can substitute walnuts, or mix with other raw nuts, as cashews tend to be expensive.
Mix all ingredients together and place in an oiled loaf pan.
Bake at 350F for 45 minutes or until the top edges begin to look dry.
Cut into squares and serve.