Raw Vegan Better-Than-Salmon Loaf

Raw Vegan Better-Than-Salmon Loaf

Date Pecan Squares #2 Reading Raw Vegan Better-Than-Salmon Loaf 1 minute Next Zucchini Pasta with Puttanesca

This recipe comes from Rhonda's monthly Culinary Class.

Ingredients

2 cups almonds (soaked overnight and drained)
2 carrots (peeled)
½ cup red sweet onion (finely chopped)
1 garlic clove (minced)
½ red bell pepper (diced fine)
1½ cups celery (finely minced)
½ cup parsley (minced)
¼ cup scallions (minced)
¼ cup lemon juice (freshly squeezed)
2 teaspoons kelp powder
1 teaspoon dulse powder
1 teaspoon Celtic salt (or Himalayan)

Directions

1. Run almonds, carrots and onions through a heavy juicer (Champion or Green Star) using the blank screen.
2. Place mixture in a large bowl, add rest of ingredients, and mix thoroughly. This can best be done by using your hands.
3. Shape into a loaf and let set in refrigerator for at least three and preferably six hours before serving.
4. Enjoy!

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