This easy-to-make loaf offers protein, fiber, magnesium, calcium, and zinc. Both minimally processed soybeans and pecans have beneficial anti-inflammatory compounds. Enjoy this recipe from the Wildwood Lifestyle Recipe Files.
Ingredients:
2 cups cooked brown rice
1 lb. organic, non-GMO tofu mashed
1 onion diced
½-cup organic quick oats
1 cup whole grain bread crumbs
1 cup pecan meal (more nutritious if you ground the meal from pecans)
½ cup fresh parsley
1 tsp garlic powder
1 tsp sage
1 tsp Italian seasoning
1/4 cup Braggs (or soy sauce)
2 cups water
1 cup cashews
Directions:
In a large bowl, mix the following: rice, organic tofu, oats, onion, pecan meal, bread crumbs, and parsley, and set aside.
Place the cashews, water, Italian seasoning, sage, garlic, and Bragg’s* aminos in a blender, and blend till smooth.
Combine the cashew gravy with the pecan mixture.
Place the casserole mixture into a sprayed baking dish and bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes.
Serve with tomato sauce if desired.
*Bragg’s coconut aminos are much lower in sodium.
Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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