Brazil And Cashew Nut Roast With Chestnut Stu

Recipe Ingredients

2 tablespoons	30ml	Margarine or water
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Garlic clove - crushed
5		Celery stalks - - finely chopped
3/4 cup	177ml	Cashews - finely ground
3/4 cup	177ml	Brazil nuts - finely ground
1/4 cup	59ml	Flaked millet - - (available at some
		Health food stores)
1/4 cup	36g / 1.3oz	Bread crumbs
1/2 cup	118ml	Mashed potatoes
2 teaspoons	10ml	Minced fresh parsley
1 teaspoon	5ml	Dried sage
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Curry powder
1/2		Lemon and rind - grated
		Dry wine - veg.Broth or water
		Salt and pepper - to taste
1 cup	237ml	Chestnut puree

Recipe Instructions

Preheat the oven to 375F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source:
The Compassionate Cook - by Ingrid Newkirk and PETA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.