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BRAZIL & CASHEW NUT ROAST WITH CHESTNUT STUFF
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Margarine or water
1 md Onion -- finely chopped
1 Garlic clove -- crushed
5 Celery stalks
-- finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
-- (available at some
-- health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper -- to taste
1 c Chestnut puree
Preheat the oven to 375 degrees F.
Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.
Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.
Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.
If desired, serve with gravy.
Source: The Compassionate Cook - by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias
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