Carrot And Cashew Nut Roast Food

CARROT AND CASHEW NUT ROAST

Steps:

• Preheat oven to 350.
• In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
• Sweat onion and garlic in oil until soft.
• In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
• Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
• Bake 1 hour.
• Remove foil and bake 10 min more.
• Rest 10 minutes in the pan before unmolding.

LAYERED CASHEW AND MUSHROOM NUT ROAST

Steps:

• Pre-heat the oven at 180 Celsius.
• Heat the oil and fry the onion and garlic until soft.
• Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
• Mix the cashew nuts with the breadcrumbs.
• Beat the egg and add to the dry ingredients.
• Mix in the mashed parsnips and herbs.
• Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
• Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
• Melt the butter in a frying pan and saute the chopped mushrooms until soft.
• Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
• Cover with foil and bake for one hour.
• When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
• Serve hot or cold.