Raw Food Wednesday 9/24
Meatloaf with Plum Ketchup
Mashed Cauliflower with Miso Gravy
(adapted from Juliano)
The raw meatloaf was inspired by our cooked take on Grant Achatz's Meatloaf. In his version, he made a prune ketchup to go along with it -- and as we still have half of case of plums, it seemed like a perfect solution to use as many as we can. ;)
In the end though, it was possibly one of the best raw meals we've ever made -- quintessential raw comfort food.
Raw Meatloaf with Plum Ketchup
2 cup of mushroom, cut in small dice
1 tsp. olive oil
1 tsp. nama shoyu
Toss the cut mushrooms with the olive oil, nama shoyu and pepper. Place in a dehydrator for 20-30 minutes at 105F. While those are dehydrating, you can prep the rest of the mixture.
1/3 cup shallot, minced
1/2 jalapeno, minced
1/3 cup fennel, finely diced
1/4 cup red bell pepper, finely diced
1/4 cup Anaheim (cubanelle or hungarian) pepper, finely diced
1/4 cup celery, finely diced
1 garlic clove, minced
Add all of the ingredients to a large mixing bowl.
1/2 tsp. fennel seed
1/2 tsp. cumin seed
1/2 tsp. celery seed
1/2 tsp. black pepper
1/2 tsp. mustard seed
Grind all of the spices together, set aside.
1 cup cashews
1/2 cup walnuts
1/2 macadamia nuts
1 tbs. nama shoyu
1/4 cup sun-dried tomatoes (soaked for 20 minutes)
2 medajool dates, chopped
1 tsp. olive oil
1/4 cup water
Add all of the ingredients except the water to the vita-mix, add the spice mixture and grind together. You may need to add 1/4 cup of water to help break down the nuts as much as you can without turning it into nut butter...
Add the nut mixture to the mixing bowl along with the vegetables. Add the dehydrated mushrooms and stir to combine.
To assemble: Use a mini-loaf pan and line it with plastic wrap, place the filling in tightly and then unmold onto a teflex sheet. If you don't have a mini-loaf pan, an offset spatula works wonders for shaping edges without getting your hands too dirty.
Dehydrate for 6-8 hours at 105F, flipping once and removing the teflex sheet after 2-3 hours. Serve with the Plum Ketchup.
1 tbs. tamarind (soaked for 1 hour, then finely strained)
1/4 cup sun-dried tomatoes (soaked 20 minutes)
6 plums, seeded
1 tsp. agave
2 medijool dates
1 tbs. apple cider vinegar
sea salt and pepper to taste
Soak the tamarind and tomatoes. Then puree all the ingredients in the vita-mix until a very smooth consistency is achieved. Adjust the seasoning and place in a squeeze bottle.