Recipe: Nut Roast and Stuffing
The Roast
- two tablespoons of vegetable oil
- two large, chopped onions
- five cloves of minced garlic
- two and a half cups of raw cashews
- 1 ½ cups of bread
- half a cup of raw or roasted peanuts
- one cup of water
- 1/2 a teaspoon of nutmeg
- a tablespoon of lemon juice
- a tablespoon of lime juice.
- a dash of pepper
Stuffing
- three cups of toasted bread cubes
- two tablespoons of melted margarine
- 1/2 cup of finely-chopped onion
- 1 cup of chopped celery
- 1/2 of thyme
- 1/2 teaspoon of marjoram
- 3 tablespoons of parsley
- a dash of salt
Cook the onions and garlic in the vegetable oil until tender and then remove from heat.
Afterwards, chop the cashews and peanuts by hand (can be chopped in a food processor). At this point, cut the bread up as well.
Mix in the bread and nuts with the onions and garlic, and then add the water, salt and pepper, lemon juice and nutmeg. Place half of the mixture in a non-stick loaf pan.
Mix together all of the ingredients from the second list, and place them over the mixture in the non-stick pan.
Then take the rest of the original mixture, and place it over the stuffing so that there will be three layers in the pan.
Place pan on a cookie sheet in oven at 400 F for half an hour, or until the top is browned.
Let pan cool fully; then turn over the pan on a plate to serve. This recipe serves six. Do n
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