Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Nuts
Amount Measure Ingredient -- Preparation Method
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1 tb Oil
1 sm Onion -- finely chopped
8 oz Cashew nuts
4 oz Whole-wheat breadl crumbs
1 Egg
3 md Parsnips * (see note)
1/2 ts Dried rosemary -OR-
1 ts Fresh rosemary
1/2 ts Dried thyme -OR-
1 ts Fresh thyme
1 ts Yeast extract
1/2 c Stock
Salt
Black pepper; freshly ground
1 oz Butter
8 oz Mushrooms -- chopped
Oil or butter -- to grease pan
* Note:
Parsnips should be cooked and mashed with some butter.
Use potatoes in place of parsnips when parsnips are not in season.
Heat oil and fry onion and garlic until soft. Grind cashews in a nut
mill, blender, or mincer then mix with bread crumbs. Beat egg well
and add to dry ingredients. Mix in parsnips or potatoes and herbs.
Add fried onion and garlic. Be sure to scrape in all the juice as the
loaf can get a little dry during baking. Dissolve the yeast in stock
and add to other ingredients. Season well.
Melt butter in skillet and saute the mushrooms until they are soft.
Grease a 2 lb loaf pan then press in half the loaf mixture. Cover
with the mushrooms and top with the rest of the nut mixture. Press
down firmly. Cover with aluminum foil and bake for 1 hour at 350°F
(180°C) or gas mark 4.
When cooked, let stand for 10 minutes and then turn onto a plate.
Slice and serve. Excellent hot or cold. It also freezes well.
To Freeze:
Slice into portions, wrap in foil, and toss in freezer.
