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Cashew Nut Roast
with Herb Stuffing
From PETA's web site
www.vegcooking.com
Makes
8 Servings
1 cup margarine
2 large onions, finely chopped
3
cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large
cloves of garlic
1 cup water or vegetable stock
salt and pepper
nutmeg
2 Tbsp. lemon juice
Stuffing
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and
majoram
3 Tbsp. parsley, chopped
Preheat oven to 400°F and line
a greased 1-lb. loaf pan with a long strip of greased nonstick paper. Melt
margarine in a medium-sized saucepan, add the onion and sauté until
tender. Remove from heat. Grind the cashews in a food processor with the bread
and garlic and add to the onion, together with the water or stock, salt,
pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients
together.
Put half the cashew mixture into the prepared pan, top with
the stuffing, then spoon the rest of the nut mixture on top. Dot with
margarine.
Stand the pan in another pan to catch drippings and bake for
about 30 minutes or until firm and lightly browned (cover the roast with foil
if it gets too brown before then).
Cool for a minute or two, then slip
a knife around the sides, turn roast out, and strip off the paper. |
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