This gentle and soothing casserole tastes friendly and familiar. It makes a wonderful vegan main dish that can satisfy the whole family. The psyllium husk adds a lot of fiber to clean the gastrointestinal system. The beta-carotene in the carrots converts to vitamin A, which assists in skin cell turnover and skin detox.
Ingredients
- 1 tsp coconut oil
- 4¼ cups grated carrots (use a food processor)
- 1 cup chopped green onions
- 1 cup chopped celery
- 1 cup almond or hazelnut flour
- ½ cup raw cashew pieces
- ⅓ cup Hemp Hearts or raw sunflower seeds
- 2 tbsp psyllium husks
- 1 tbsp dried basil
- 1 tsp dried thyme
- ½ tsp dried ground sage
- ¼ cup vegan broth
- 3 tbsp extra virgin olive oil
- 1 tbsp organic lemon juice
- ½-1 tsp pink rock or gray sea salt
How to Make It
- Preheat the oven to 350°F. Grease an 8-by-8-inch baking dish with the coconut oil.
- In a food processor, combine all of the ingredients, and pulse until well incorporated but still chunky.
- Press into the baking dish. Bake for 45 minutes or until the top edges begin to look dry.