Full Course Nutmeatloaf Dinner with all of the fixings including  Nutmeatloaf, Red Pepper Ketchup, Creamy Mash and Mushroom Gravy.


Yield: 1 loaf

3 cups pecans, soaked
3 cups walnuts, soaked
2 red bell peppers, chopped
1 cup chopped carrot
2 T. paprika
1 T. garlic powder
1 T. poultry seasoning
your choice of flavor enhancer, to taste
Stir in:
1 cup minced onion
1 cup minced celery
Method: 1. In a mixing bowl, combine all ingredients except the onion and celery. Mix well. Process this mixture through an appropriate juicer using the blank (homogenizing) attachment. Season to taste.
2. By hand, mix in the onion and celery. Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath. Dehydrate overnight. Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours. Slice and serve.

Red Pepper Ketchup

Yield: 2 cups

2 cups chopped red bell pepper
¼ cup chopped red onion
2 T. chopped red beet
2 T. paprika
2 T. ground flax or chia seed
1 T. celery powder*
2 tsp. garlic powder
1 pinch ground clove
⅔ cup extra virgin olive oil
1 ½ T. fresh lemon juice
¼ tsp. liquid stevia extract
Method: In a blender, combine all ingredients. Blend well and season to taste.
*Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.

Creamy Mash

Yield:4 cups

3 cups cauliflower, chopped
1 cup cashews, soaked
1 clove garlic, chopped
½ tsp. sea salt
½ tsp. dried thyme
Method: In a food processor, combine all ingredients and process well, until thick and creamy. You may have to stop and scrape down the sides of the food processor several times. Season to taste.

Mushroom Gravy


Juice of carrot, onion, celery, and garlic
coconut oil
sea salt
portabello mushrooms, halved and then sliced
Method: 1. Marinate the portabello mushrooms slices in tamari (just enough to coat), and set aside for at least 20 minutes.
2. In a blender combine the remaining ingredients. Pour this mixture over the marinating mushrooms and allow to sit for at least 20 minutes. Season to taste and serve.