Brazil And Cashew Nut Roast With Chestnut Stuffing Recipes

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CASHEW NUT ROAST WITH STUFFING



Cashew Nut Roast With Stuffing image

This nut loaf is a perfect vegetarian alternative to the traditional Thanksgiving turkey. Although not the most lovely looking dish you might imagine, it is amazingly delicious, and even omnivores enjoy it! I like serving it with a spicy cranberry sauce. A mushroom gravy might be good with it, but it's already rich enough to hold its own without. Leftovers are awesome!

Provided by JeanSgt

Categories     Meatloaf

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons oil or 2 tablespoons butter
2 large onions, finely chopped
6 garlic cloves, minced
3 cups raw cashews
1 1/2 cups bread, crusts removed
1 cup vegetable broth or 1 cup water
1/2 teaspoon nutmeg
2 tablespoons lemon juice
salt
pepper
3 cups breadcrumbs, toasted
2 tablespoons butter, melted
2 small onions, grated
1 cup celery, chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons fresh parsley, chopped
salt

Steps:

  • Sauté the onion and garlic in the oil until tender, then remove from heat.
  • Chop or grind the cashew nuts with the bread.
  • Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
  • In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
  • Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
  • Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
  • Layer the rest of the cashew mixture on top of the stuffing layer.
  • Dot top of the loaf with margarine.
  • Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
  • Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.

Nutrition Facts : Calories 750.1, Fat 43.6, SaturatedFat 10.1, Cholesterol 10.2, Sodium 515.6, Carbohydrate 75.9, Fiber 6.5, Sugar 10.9, Protein 19.8

BRAZIL AND CASHEW NUT ROAST WITH CHESTNUT STUFFING



Brazil and Cashew Nut Roast with Chestnut Stuffing image

Number Of Ingredients 19

2 tablespoons margarine or water
1 onion finely chopped
1 garlic clove, crushed
5 celery stalks, finely chopped
3/4 cup cashew nuts finely ground
3/4 cup brazil nuts finely ground
1/4 cup millet, flaked, (available at some health food stores)
1/4 cup bread crumbs
1/2 cup potato mashed
2 teaspoons parsley minced, fresh
1 teaspoon sage dried
1/2 teaspoon oregano dried
1/4 teaspoon ginger ground
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/2 lemon and rind grated
dry red wine veg broth or water
salt and pepper, to taste
1 cup chestnut purée

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

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