Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Aha! Something I can read. <grinning> linda " ~ PT ~ " <patchouli_troll > Nut Roast from PETA > > Ingredients: > The roast: > two tablespoons oil or margarine > 2 large onions, chopped fine > 5 cloves (or an entire bulb) garlic, minced > 3 cups raw cashews > 1 1/2 cups bread > 1 cup soup stock (or water) > salt and pepper > 1/2 teaspoon nutmeg > 2 tablespoons lemon juice > The " stuffing " : > 3 cups bread cubes, toasted > two tablespoons margarine, melted but not hot > 1/2 to 3/4 cup finely-chopped onion > 1 cup chopped celery > 1/2 teaspoon thyme > 1/2 teaspoon marjoram > 1/2 teaspoon sage > 3 tablespoons parsley, chopped > salt to taste > Method: > (From the first list:) Cook the onion and garlic in > the oil or margarine until tender, and remove from the > heat. > Chop the cashews by hand or in a food processor; cut > up the bread as well. Add the cashews and bread to the > onion, then add the vegetable stock, salt and pepper, > nutmeg, and lemon juice. Put half of this mixture into > a small, non-stick loaf pan (or line a regular loaf > pan with parchment paper if a non-stick pan is > unavailable). > Mix together all the ingredients from the second list. > Put the mixture on top of the stuff in the loaf pan, > and add the rest of the first mixture so that there > are three layers of food in the pan. > Place the pan on a baking sheet or in a larger loaf > pan (in case it overflows while cooking), and bake at > 400 degrees F for half an hour. The top should be > browned. > Let the roast cool for a few minutes, then turn the > pan over and serve the roast on a plate (or simply > serve it out of the pan). Serve with gravy if desired, > keeping in mind that it is a very rich dish. > Notes: > The roast will take about an hour to prepare. > The stuffing works well on its own -- and I often make > extra! > The roast refrigerates well and can be frozen for a > few months and microwaved back to life. > As shown, recipe makes roughly six servings. > Vegetable stock is often available in concentrate or > as bouillon cubes, in health-food stores and in > general grocery stores. If you really can't find it, > use water. > When serving this roast, please inform the diners that > the recipe is based on one by PeTA. > When preparing this recipe and any other food you > enjoy, please use organically-grown vegetables, > fruits, grains, and flavorings. The Earth you save may > be your own. > > Quote Link to comment Share on other sites More sharing options...
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