Sunday, November 12, 2006

Nut Roast Recipe

I have been a vegetarian for 27 years and this is one of the first recipes that I tried. It is adapted from the first cookery book that I bought, Doreen Keighley’s ‘Vegetarian Cook Book’ (ISBN: 0722512031). Although it is a bit of a cliché, I’ve found that both vegetarians and non-vegetarians enjoy it.

Mixed Nut Roast

Serves: 4

1 tbsp sunflower oil
3 medium onions, chopped
8 oz mixed raw nuts, ground
4 oz breadcrumbs
1 dsp yeast extract or 1 tsp vegetable bouillon powder
1 tbsp fresh herbs, chopped or 1 tsp dried herbs
1 free range egg or vegan egg substitute

Sauté the onions in the oil until soft.
Remove from the heat and stir in all of the other ingredients until well combined.
Put into an oiled loaf tin and press down to firm the mixture.
Bake in a preheated oven at 180°C for half an hour.

* Vary the type of nuts you use (peanut, hazelnut, walnut, cashew, brazil, chestnut etc) and include about an ounce of seeds (pine kernels, pumpkin, sunflower, sesame etc,) if liked.
* Try adding one of the following:- a grated courgette, a grated carrot, finely chopped celery (cook with the onions), a tablespoon of tomato pureé, or a handful of cranberries.
* Vary the herbs you use to suit the nuts and other flavourings (generally, I use one or more of the following:- parsley, chives, chervil, sage, thyme or a small amount of rosemary. Basil and oregano go well with tomato flavouring.)
* Serve the nut roast with onion gravy, roast potatoes and a mixture of seasonal vegetables. Leftovers can be eaten hot or cold with salad or in sandwiches.
* This makes quite a crumbly mixture – if you want to turn the nut roast out of the tin onto a serving plate, you should line the tin with baking parchment so that it comes out easily.
* If you make double the quantity, divided between two tins, you can freeze one portion, uncooked. When you need it, just defrost overnight in the fridge, then cook as usual.

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