From: radhika@cs.washington.edu
Subject: VEGAN: Nut Roast
Organization: Taronga Park BBS
Date: Fri, 18 Dec 92 17:29:31 -0800

I got these off the net a while, thanks to the originally author, whose name has
since been misplaced.

-radhika  (radhika@cs.washington.edu)
---------------------------------------------------------------------------------
> I've had a couple of requests for nut roast recipes....

>Basic ingredients are typically:
>   nuts (some combination of these, eg hazel nuts, cashews, Brazils, walnuts..)
>   breadcrumbs (wholewheat or 3-seed loaf for texture)
>   onions
>   tomatoes
> 
> I use a blender to mash the nuts and breadcrumbs, all together;
> sweat the onions until clear;
> add tomatoes, then the nuts and crumbs.
> 
> Seasoning is whatever I feel like, maybe garlic, herbs, spices.  Seeds add
> texture etc.
> 

Nutloaf is great as you can put more or less anything in it. As well
as the ingredients Sally lists (although I've never used tomatoes), I
often bulk out the dish with a grated parsnip (raw, it cooks with the
loaf) or grated apple, and sometimes even cheese. To keep it moist, I
add milk, and an egg to bind it (vegans may wish to substitute a tbsp
of oil, and a splash of water). I also sometimes splash in some wine
if I've got some open (white seems to be best) or some cider. One of
the nicest seasonings is fresh or dried rosemary. Pine nuts are also
good in the nut mixture, btw - if you add them after the blending
stage they add a nice texture. I just keep adding things until the
texture is binding together and quite moist, but definitely not runny
- the kind of texture you could imagine using the fill cracks in walls
without it running out!

Press it all into a loaf tin and cover with foil, and cook for about
45 minutes to an hour. Uncover and cook for a further ten or fifteen
minutes to let it dry out a little. 

I serve it with cranberry sauce, gravy made from a vegetable stock
cube and thickened with cornflour (US cornstarch) with sometimes wine
and rosemary added to that, and all the Christmas veggies like
carrots, brussels sprouts, parsnips, and potatoes. 

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VERSATILE NUT LOAF
==================

This is a straightforward recipe which can be adapted to most tastes by adding 
layers of your choice.

INGREDIENTS
===========
1 tbsp oil
1 onion (medium)
garlic (as much as you like)
225g Cashews (unsalted)
110g fresh breadcrumbs
1 egg (free range) <- (Have to be careful here :^)
                      may be able to omit this, but I'm not sure if it will
                      hold together very well.
                      (I simply used egg substitute with no problems).
3 medium parsnips - boiled & mashed with some butter/marge
1/2 tsp rosemary
1/2 thyme
1 tsp yeast extract (marmite for those in the know)
150ml veg stock (this contains the yeast extract)
salt & pepper to taste
25g butter/marge
225g mushrooms (chopped)

Stoke your oven up to 180 deg C. 
Meanwhile, fry the finely chopped onion with the crushed garlic in the oil.
Grind the Cashews in a food processor/blender to your taste (fine 
gives a close texture, but I prefer it slightly crunchy) 
Mix with the bread crumbs & onions, add the mashed 
parsnips, herbs and beaten egg. Now add the stock and salt and 
pepper. Leave for a few minutes to let the breadcrumbs absorb the stock. The 
mixture should have a slightly wet, but sticky consistency - add more bread
crumbs or stock to adjust.

Fry the mushrooms in the butter/marge until they are soft. Press 1/2 the 
nut mixture into an oiled 900g loaf tin. Cover with the 
mushrooms and then the rest of the mixture.
Cover with foil and cook in the oven for 1 hr.

I like to add other layers to make it special, try:
pureed or thinly sliced veg/asparagus/carrots/courgettes.
Just remember that some veg will probably require a zap in the microwave or 
parboiling first so that it isn't too raw when the rest of the loaf is cooked. 

Serve with cranberry sauce/ apple sauce/ whatever you fancy.
If all else fails, just be adventurous.

Better than turkey any day...

Newsgroups: rec.food.recipes