LAYERED CASHEW AND MUSHROOM NUT ROAST
This recipe was given to our family about 20 years ago and it goes very well with the vegetarian gravy from recipe 243433. This recipe is an excellent roast to have for a Christmas dinner. Most meat eaters will try it and proclaim they like it more than the turkey! I have often made double and frozen it to be used later on as it is a little long to make. Substitute the fresh herbs for half the amount of dried.
Provided by Brighde
Categories Fruit
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 6.4, Cholesterol 39.9, Sodium 454.8, Carbohydrate 28, Fiber 2.5, Sugar 4.1, Protein 10.6
PERFECT NUT ROAST
Nut roast is a favourite for a reason. Try this vegan nut roast, which is perfect served hot for Christmas dinner, or cold for your festive buffet table. For this recipe you will need a 900g/2lb loaf tin. Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 6
Number Of Ingredients 16
Steps:
- Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don't have a food processor, chop all the nuts as finely as you can.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
- Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
- Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
- Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
- Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.
Nutrition Facts : Calories 525kcal, Carbohydrate 32g, Fat 35g, Fiber 6g, Protein 18g, SaturatedFat 6g, Sugar 18g
MUSHROOM, LEEK AND CASHEW NUT RISOTTO
I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.
Provided by Baz231
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
- Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
- Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
- Pour in the wine and cook over moderate to low heat until it is absorbed.
- Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
- Keep adding stock in this way, stirring frequently to prevent sticking.
- Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.
Nutrition Facts : Calories 894.2, Fat 39.2, SaturatedFat 16.6, Cholesterol 64, Sodium 782.4, Carbohydrate 103.2, Fiber 4.5, Sugar 7.8, Protein 22
BROWN RICE FLORENTINE
Make and share this Brown Rice Florentine recipe from Food.com.
Provided by Toby Jermain
Categories Brown Rice
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in saucepan over medium-high heat until just beginning to sizzle.
- Add onion, and saute until softened.
- Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
- Remove from heat, and gradually stir in chicken stock or water.
- Season to taste with salt and pepper, return to heat, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 40 minutes.
- Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
- Serve hot.
Nutrition Facts : Calories 439.5, Fat 19.1, SaturatedFat 10.6, Cholesterol 45.5, Sodium 347.3, Carbohydrate 57.5, Fiber 2.8, Sugar 4.8, Protein 9.6
JEANNES'S BAKED SAUSAGE WITH PEPPERS & POTATOES
Great dish for a party, or easy meal for the family. About 20 years ago I came up with recipe while we working at our hot dog stand. Then we were catering and this was requested often. Have french bread handy, some people will make a sandwich. Make sure to pierce the sausage, the juices add such good flavor to the potatoes and veggies. And then just enjoy.
Provided by losacco4_13130036
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes and onions.
- Cut peppers into strips.
- In 9 x 13 pan, layer potatoes, onions and peppers.
- Place sausage on top of vegetables.
- Pierce sausage with fork.
- Pour olive oil overall.
- Sprinkle with garlic salt and oregano.
- Bake at 375 degrees for about 1 1/2 hours, or until potatoes are cooked. whiles baking periodically stir vegetables and sausages around to coat with pan juices.
Nutrition Facts : Calories 925.9, Fat 60.5, SaturatedFat 18.4, Cholesterol 97, Sodium 2075.1, Carbohydrate 57, Fiber 8.3, Sugar 9.4, Protein 38.8
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