Cashew Nut Loaf
This is a traditional and much-loved recipe from my mother-in-law's kitchen. Savory, dense, and delicious --- everyone loves it! Serve with a cashew gravy or catsup.
3 cups cashews, raw
1 onion, medium, chopped
3/4 to 1 cup soy milk
1 1/2 tsp. paprika
14 oz. vegeburger (may substitute brown rice for gluten-free)
3/4 cup bread crumbs (gluten free if necessary)
5 egg substituted (see note below)
1 Tbsp. Bragg's Liquid Aminos
2 Tbsp. olive oil
3 Tbsp. parsley, minced
2 tsp. Bakon Yeast seasoning
1 tsp. celery salt
1 tsp. sage
1 tsp. salt
Chop onions and nuts. Combine all ingredients and mix well. Pour into an oiled and crumbed loaf pan. Bake, covered and in a pan of water, for 45 - 60 minutes at 350 degrees F. Serve hot with gravy or cranberry sauce. May be served cold.
***Eggs act as a binder in this recipe. In this application, garbanzo-fava bean flour is an excellent substitution. Add about 1/4 cup for this recipe. Other options are Ener-G Egg Replacer or a starch like potato or corn.
No comments:
Post a Comment