Last month was Vegan. This month is Paleo. This recipe is good, and fits both diets.
- 4 large carrots,
- 2 sweet potatoes
- 200g nuts – all cashew is fine, a mix of cashew and pecan also fine
- 1 onion
- 2 sticks of celery
- 2 garlic cloves
- 2 tablespoons ground almonds
- Juice of two lemons
- 2 tbsp Engevita/nutritional yeast
- Salt and pepper
- Some fresh herbs (rosemary & thyme work well)
- 2 tablespoons rapeseed oil
- 3 tablespoons pumpkin seeds
- A tiny bit of hot water or stock
Substitutions – you can use all carrots or a mix of carrots/sweet potatoes/parsnip.
The lemon juice really lifts it so don’t leave that out.
If you’re not paleo you can use breadcrumbs instead of the ground almonds. If you’re not vegan or paleo you can use cheese instead of the pumpkin seeds. If you’re not following any dietary restrictions at all, just make it because it’s tasty.
- Preheat the oven to Gas 5/200c/400f.
- Wazz the carrots, sweet potatoes, onion, garlic and celery in the food processor until it’s in little bits like rice.
- Fry this veggie mix in a tablespoon of the oil for 5 minutes, stirring lots, so it gets browned off a little.
- Put the nuts and herbs in the food processor and zap them until they’re in little bits like rice again. No need to wash the food processor between step 2 and this one.
- Grease a loaf tin with the rest of the oil.
- Mix all the ingredients (apart from the pumpkin seeds) in a bowl and squish it in the loaf tin. If the mix is too dry, add a little more water/stock.
- Cover it with pumpkin seeds so it has a handsome top
- Cover it with tinfoil so the handsome top doesn’t burn
- Bake for 50 minutes
- Take the tinfoil off and give it another 10 for luck
- Eat it so quickly you forget to take a photograph before it’s nearly gone.