Carrot And Cashew Nut Roast Food

CARROT AND CASHEW NUT ROAST

Carrot and Cashew Nut Roast image

Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.

Provided by Podkayne

Categories Vegan

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
4 medium carrots, cooked. (Retain cooking water.)
1 1/2 cups cashew nuts
2 cups whole wheat bread crumbs (vegan if desired)
1 tablespoon tahini
1 1/2 teaspoons caraway seeds
1 tablespoon tamari or 1 tablespoon other soy sauce
1/2 lemon, juice of (or 2 tablespoons red wine vinegar)
5 tablespoons water (from carrots if you kept it.)
salt & freshly ground black pepper

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.

CARROT-CASHEW SALAD

Carrot-Cashew Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.

CARROT BIRYANI

Carrot biryani image

Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Supper, Vegetable

Time 25m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion , sliced
1 green chilli , chopped (deseeded if you don't like it very hot)
1 garlic clove , peeled
1 tbsp garam masala
1 tsp turmeric
3 carrots , grated
2 x 200g pouch brown basmati rice
150g frozen peas
50g roasted cashews
coriander and yogurt, to serve

Steps:

Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it's nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

Nutrition Facts : Calories 358 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium

CARROT & CASHEW NUT SOUP

Carrot & Cashew nut soup image

Lovely soup

Provided by fmknightuk

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Chop carrots & onions
Fry onions and curry powder in butter
Add carrots, water, stock cube and simmer till carrots soft
grind cashew nuts, add to soup and blend/liquidize before serving

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