Cashew Nut Roast (vegan)

[Guest guest]

Served this to our Vegetarian Society of Georgia Thanksgiving crowd and

couldn't eat for people coming up and asking for the recipe! Here it is,

in all its fatty glory!

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Cashew Nut Roast with Herb Stuffing

 

Recipe By : PETA's Animal Times, Holiday Issue, 1994

Serving Size : 8 Preparation Time :1:00

Categories : Vegan Main Dishes, Vegetarian

Nuts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup margarine

2 large onions -- finely chopped

3 cups cashews -- raw

1 1/2 cups white bread slices -- crusts removed

3 large cloves garlic

1 cup water or vegetable stock

salt and pepper

nutmeg

2 tablespoons lemon juice

Stuffing

3 cups bread crumbs

1 cup margarine

2 small onions -- grated

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 tablespoons parsley -- chopped

 

Preheat oven to 400 F and line a greased 1 lb load pan with a long srip of

greased nonstick paper. Melt margarine in a medium-sized saucepan, add the

onion and saute until tender. Remove from heat.

 

Grind the cashews in a food processor with the bread and garlic, and add to the

onions, together with the water or stock, salt, pepper, and nutmeg to taste, and

lemon juice.

 

Mix all stuffing ingredients together. Put half of the cashew mixture into the

prepared pan, top with all of the stuffing, then spoon the rest of the nut

mixure on top. Dot with margarine.

 

Stand the pan in another pan to catch drippings and bake for about 30 minutses

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 knif around the sides, turn roast out and

strip off the paper.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 901 Calories; 62g Fat (60% calories from

fat); 18g Protein; 73g Carbohydrate; 0mg Cholesterol; 999mg Sodium

Food Exchanges: 4 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 12 Fat

 

NOTES : OK, I think this is an insane amount of margarine, and, while most of it

is useful to make the roast moist and rich, you can cut at least 1/4 cup from

the stuffing - maybe 1/2 cup. You don't need to " dot with margarine (!). "

 

I most recently doubled this recipe and divided it between 3 smaller loaf pans.

I made the roasts up the night before. I covered the uncooked roasts (in their

pans) with plastic and put them in the fridge overnight. Letting them chill

overnight not only made my work easier on Thanksgiving, but let the flavors of

the herbs and onions meld. The next morning, I baked them for closer to 45

minutes, which gave them a beautiful color (golden brown). I put them onto a

platter lined with cabbage leaves (kale is even prettier, or for Xmas, try red

chard!) and served them with the gravy (see next recipe) and a cranberry

chuntney. Yum!

 

 

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