Cashew Mushroom Loaf Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 each: Small onion, chopped
2 each: Garlic cloves, crushed
8 ounce: Cashew nuts,
4 ounce: Fresh breadcrumbs,
3 medium: Parsnips, cooked & mashed
1/2 tsp: Dried rosemary,
1/2 tsp: Dried thyme,
1 tsp: Nutritional yeast, optional
1/4 pint: Hot water,
1 each: Salt & freshly ground pepper,
1 ounce: Butter,
8 ounce: Mushrooms, chopped
Directions:
Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the
onion & garlic till soft. Grind the cashew nuts, then mix with the
breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being
sure to scrape all the juices into the mixture. Dissolve the yeast in
the water & mix into the vegetable & nut mixture. Season well. Melt
the butter in a skillet & saute the chopped mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover
with a layer of mushrooms & top with the rest of the nut mixture.
Press in well. Cover with foil & bake for 1 hour. When cooked, remove
the pan & let stand for 10 minutes before turning onto a plate.
Serve hot or cold. Slice to serve. Serve with vegetables or a crisp
green salad.
Source from luhu.jp
onion & garlic till soft. Grind the cashew nuts, then mix with the
breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being
sure to scrape all the juices into the mixture. Dissolve the yeast in
the water & mix into the vegetable & nut mixture. Season well. Melt
the butter in a skillet & saute the chopped mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover
with a layer of mushrooms & top with the rest of the nut mixture.
Press in well. Cover with foil & bake for 1 hour. When cooked, remove
the pan & let stand for 10 minutes before turning onto a plate.
Serve hot or cold. Slice to serve. Serve with vegetables or a crisp
green salad.
Source from luhu.jp
Tags
Main dish