- 1 1/2 cups whole mixed nuts (hazelnuts, walnuts and almonds)
- 1 to 2 carrots, peeled and chopped coarsely
- 1/2 pound celery root and/or parsnips, peeled and chopped coarsely
- 3 tablespoons extra-virgin coconut oil or olive oil
- 1/2 cup quinoa, rinsed
- 3/4 cup vegetable broth or filtered water
- 1 medium yellow onion, finely diced
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 2 tablespoons flax seeds
- 3 tablespoons arrowroot
- 1 teaspoon salt
- 1/8 teaspoon ground pepper
Preheat oven to 250º F. Spread the nuts on a baking tray and place in the oven. Toast until lightly colored, 15 to 20 minutes, then cool slightly. Place in a food processor and process until the nuts are the consistency of bread crumbs.
Increase the oven temperature to 350º F. Place the carrots, celery root and/or parsnips in a mixing bowl and coat with a little of the oil. Place on a baking sheet lined with parchment paper. Roast in the oven for 30 to 45 minutes until lightly colored. Let cool.
Place the rinsed quinoa in a small saucepan with the broth or water, cover, and bring to a boil. Reduce the heat and let simmer for 7 minutes. Turn off the heat and let sit, covered, in the pan for another 15 to 20 minutes.
In a skillet, sauté the onions, curry powder and herbs in the remaining oil for about 10 minutes. Finely chop the oven-roasted vegetables in a food processor. Grind the flax seeds in a spice grinder and process into a meal; place the flax meal in a small bowl with 6 tablespoons filtered water; let sit for 5 minutes.
Place all ingredients, including the arrowroot, salt and pepper, in a mixing bowl and combine well. Line an 8×8-inch Pyrex pan with parchment paper. Spread the mixture evenly in the pan. Cover with foil. Bake for 35 to 40 minutes. Remove the cover and bake for another 10 minutes. Let cool for 10 minutes before removing from the pan. Cut into 12 slices.
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