Carrot Nut Loaf with Garlic Sauce

2 organic free range eggs
1 1/2 cups (375 mL) organic milk, soy or nut milk
1 cup (250 mL) filberts or walnuts, finely chopped
1 cup (250 mL) celery, chopped
1 cup (250 mL) carrots, finely grated (you may use the pulp left after juicing carrots)
1 Tbsp (15 mL) Bragg all purpose seasoning or Tamari soy sauce
1 tsp (5 mL) salt
1/4 tsp (1 mL) thyme
1 small onion, finely diced
1 Tbsp (15 mL) butter or almond oil
2 cups (500 mL) whole wheat bread cubes
sprig of parsley for decoration (optional)

Roasted Garlic Sauce
1 cup (250 mL) vegetable stock
1 cup (250 mL) heavy cream
6 cloves garlic, peeled
4 Tbsp (60 mL) extra virgin olive oil
2 Tbsp (30 mL) Parmesan cheese, finely grated
1 tsp (5 mL) honey
1/8 tsp (0.5 mL) nutmeg
salt and pepper to taste

In a mixing bowl, beat eggs with milk. Add bread cubes and soak for 10 minutes. Add other ingredients as listed. Knead dough and place in a loaf pan greased or lined with parchment paper. Bake in preheated oven at 350°F (180°C) for 30-40 minutes. Loaf should be firm and nicely browned. Remove and set on a platter. Slice with a sharp knife into half an inch (one cm) slices. Garnish with parsley and serve with roasted garlic sauce and mashed potatoes or rice. A cooked or raw red beet salad goes very well with this meal.

Heat oil in a saucepan at low heat. Add garlic cloves. Let simmer until cloves are soft and nicely browned. Cool and mash with fork to a smooth paste.

In a different saucepan reduce vegetable stock to half at medium heat. Add cream, salt, pepper and garlic paste and reduce again to one third. Add cheese, nutmeg and honey and stir until thick.

Source: alive #207, January 2000