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.


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)


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!

Subscribe to our newsletter

Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!