Brazil Cashew Nut Roast With Chestnut Stuff

Ingredients

2 tbsp margarine or water 1 medium onion, finely chopped 1 garlic clove, crushed 5 celery stalks - finely chopped 3/4 cup cashews, finely ground 3/4 cup brazil nuts, finely ground 1/4 cup flaked millet - (available at some, - health food stor 1/4 cup bread crumbs 1/2 cup mashed potatoes 2 tsp minced fresh parsley 1 tsp dried sage 1/2 tsp dried oregano 1/4 tsp ground ginger 1/4 tsp cayenne pepper 1/4 tsp curry powder 1/2 lemon and rind, grated 1 dry wine, veg.broth or water 1 salt and pepper, to taste 1 cup chestnut puree

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Preparation
 
Preheat the oven to 375 degrees F.

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 Typed for
you by Karen Mintzias

 

 
Servings: 8

 

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