Saturday, November 15, 2008

Cashew Carrot Festive Roast

1 large onion, chopped
4 cloves garlic, crushed
4 tsp olive oil
2 cups chopped carrrot
2 cups cashew nuts, finely chopped
1 cup Orgran crumbs or alterative
4 tsp tahini
4 tsp nutritional yeast (optional)
2 tsp caraway seeds
juice of 1 lemon
seasoning to taste
1/2 cup water or chicken-like broth

1. Cook the carrot until really soft, then mash.

2. Saute the onion and garlic in the oil until soft.

3. In a large bowl add all the ingredients except the stock. Mix thoroughly and add only enough of the stock to hold everything together. Allow to sit for for 15 to 20 minutes. Test again and if mixture is too dry add some more

4. Oil a loaf tin and place the mixture in tin, pressing firmly into place.

5. Cover and bake in a preheated 180 C (350 F) oven for 60 minutes. Take off the cover for the last 10 minutes of cooking.

6. Serve with beet relish and a colorful coleslaw.

NOTE: Orgran crumbs are crushed roasted rice and are a really handy alternative to breadcrumbs. If substituting with dry breadcrumbs you may need to use more or
less depending on the recipe.

*Kim's recipe from Vegan and Gluten Free

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