Cashew Nut Loaf & Brown Mushroom Gravy (was Thanksgiving Recipe?)

[Guest guest]

Hi, Rose! I have the Ten Talents book somewhere, I think. I'll try to

find that recipe for you. In the meantime, this is the recipe I've

used for Thanksgiving several times. Whenever I take it to a potluck,

I hardly get a chance to eat because I spend the whole time answering

questions about it! Lisa

 

 

{ Exported from MasterCook Mac }

 

Cashew Nut Roast with Herbed Stuffing

 

Recipe By: adapted from Rose Elliot's Vegetarian Christmas & PETA

Serving Size: 12

Preparation Time: 1:30

Categories:

 

Amount Measure Ingredient Preparation Method

-DRESSING-

2 small onions

4 slices bread white preferred

1/2 cup margarine melted

1 teaspoon thyme

1 teaspoon marjoram

1/4 cup parsley fresh, chopped

-ROAST-

2 large onion chopped

1/2 cup margarine

3 cups cashews raw (unroasted)

8 slices bread white or whole wheat

4 large garlic cloves coarsely chopped

1 cup water or light vegetable stock

1 teaspoon sea salt to taste

1 teaspoon black pepper to taste

1/4 teaspoon nutmeg to taste

2 tablespoons lemon juice to taste

-GARNISH-

lemon slices

parsley sprigs

 

Set the oven to 400 F and line one large loaf pan with nonstick paper

(or use non-stick pans); use some of the margarine to grease the pan

and paper (if using) well.

 

For the most efficient use of your food processor, and the least

clean-up, grate the onion for the stuffing first. Dump that into the

bowl for the stuffing, replace the grating blade with the " S " blade,

and grind your bread slices for the stuffing. You will have about 3

cups of soft crumbs. Add the crumbs to the stuffing bowl. Add the

melted margarine and the herbs to the stuffing mixture. Set aside.

(Don't wash food processor yet!)

 

Using your food processor, chop the large onions medium fine. Melt the

margarine in a large frying pan and saute the onions in it until they

are soft and translucscent, but not browned.

 

In the meantime, grind the cashews in the food processor with the bread

slices and garlic, and add to the onion, together with the water or

stock and add salt, pepper, grated nutmeg, and lemon juice to taste.

Be careful with salt/lemon juice balance.

(You can wash your food processor bowl now.)

 

Put half the cashew nut mixture into the prepared pan, top with the

stuffing, then spoon the rest of the nut mixture on top. Press lightly

and smooth the mixture. Dot with the remaining margarine. Stand the

pan in a larger pan to catch any margarine which may ooze out, and bake

for about 30 minutes, or until firm and lightly browned. (Cover the

roast with foil if it gets too brown before then.) (Lisa’s note: I

like my nut roast crispy and brown on the outside, so I bake it an

additional 15 minutes or so. Be watchful, though, as the crust can go

from brown to nearly black very quickly.)

 

Let the roast rest in its pan for about 15 minutes, then turn out onto

serving platter. Garnish with lemon slices and parsley. Serve with

gravy. Have copies of recipe ready for eager guests.

 

 

 

—————

Notes: You can double this recipe and divide it equally between 3 small

loaf pans.

 

Leftovers freeze very well. You can reheat slices in the microwave, or

reheat the thawed loaf in the oven about 30-45 minutes.

 

 

Per serving (excluding unknown items): 412 Calories; 32g Fat (67%

calories from fat); 8g Protein; 27g Carbohydrate; 0mg Cholesterol;

478mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 6 Fat

 

Serve the loaf with this gravy:

 

{ Exported from MasterCook Mac }

 

Brown Mushroom Gravy

 

Recipe By: PETA

Serving Size: 24

Preparation Time: 0:15

Categories: Sauces & Gravies

 

Amount Measure Ingredient Preparation Method

1 medium onion diced

2 tablespoons oil

1 cup sliced mushrooms

5 tablespoons flour

2 cups vegetable broth

1/2 cup soy sauce

1/2 cup water

 

Sauté the onion in the oil until soft. Add the mushrooms and sauté for

1 minute more. Shake the flour, broth and water together in a jar and

add this to the onions and mushrooms. Mix in the soy sauce and stir

over medium heat until thick.

 

 

—————

 

Per serving: 36 Calories; 2g Fat (37% calories from fat); 1g Protein;

5g Carbohydrate; 0mg Cholesterol; 481mg Sodium

Food Exchanges: 1/2 Fat

_____

 

 

 

_____

 

 

On Monday, November 10, 2003, at 09:35 PM, Rose73188 wrote:

 

> I am looking for something to serve as the 'entree' for Thanksgiving.

> I used

> to have a great recipe for a garbanzo rice loaf that had all the turkey

> seasonings, so it worked really well. If I remember correctly, it was

> in 10

> Talents cookbook, which I no longer have. The reason this loaf was so

> good,

> in

> addition to the taste, was that it held together. Most loaves I try to

> make

> do

> not stay together very well.

>

> Thanks in advance,

> Michele in Chicago

>

>

>