Mushroom Loaf

This takes more preparation but is so healthy and can be served raw, warmed or cooked.

1 cup each walnuts (soaked ½ hour) &  almonds (soaked 2-6 hrs)

2 cups sunflower seeds

½ tsp celtic sea salt or nama shoyu or wheat-free tamari

½ cup each fresh parsley and celery chopped

2 cups chopped Portobello or white button mushrooms (marinaded)

1 cup red capsicum (pepper) chopped (apx 1 capsicum)

1 Tbsp chopped onion and 1 Tbsp each minced ginger & garlic

2 Tbsp rosemary and 1 Tbsp tarragon both minced, 1½ tsp cumin seeds.

¼ ~ ½ cup olive oil as needed


Drain seeds and nuts and process them with the garlic in a food processor, blender or oscar juicer until smooth. Place in a bowl and stir in all other ingredients mixing well. Press into a loaf pan and warm in oven for 1 hour at 42ºC or 105ºF. You can also make many individual 2 inch mini mushroom loaves and dehydrate them for 1 hour.

Cover with your favorite sauce.

This can also be made into patties for a nut burger or made into balls which the kids love so they can dip into a sauce. klee-ssc-2-of-242