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Cashew Nut
Roast with Herb Stuffing From PETA's web site
www.vegcooking.com
(Note: the web
designer has added metric measurements.)
Makes 8 Servings
- 1 cup (240
ml) margarine
- 2 large onions, finely chopped
- 3 cups (720 ml)
unroasted cashews
- 1 1/2 cups (360 ml) white bread, crusts removed
- 3
large cloves garlic
- 1 cup (240 ml) water or vegetable stock
- salt
and pepper
- nutmeg
- 2 tbsp (30 ml) lemon juice
Stuffing:
- 3 cups (720 ml) bread crumbs
-1 cup (240 ml) margarine
- 2 small onions, grated
- 1/2 tsp (3 ml) each thyme and majoram
-
3 tbsp (45 ml) parsley, chopped
Preheat oven to 400°F (205C) and
line a greased 1-lb (.5 kg) 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. Serves 8.
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