Delicious Nut Roast that I have often cooked for Christmas day lunch. The combination of cashews, parsnips and mushrooms is wonderful.
A gluten & dairy free version of a Sarah Brown recipe
1 onion finely chopped
2 crushed cloves garlic
8ozs cashew nuts ground
1 oz quinoa cooked til nice and soft
1 egg beaten
3 medium parsnips, steam and mash
½ teasp rosemary
½ teasp thyme
¼ pint veg stock
Ground black pepper
8ozs mushrooms sliced & steamed
You will need a loaf dish. Preheat oven to Gas mk 4, 180C or 350F
Steam fry onion in a little water until softened, add crushed garlic at last moments of cooking. Place ground cashews in a bowl with cooked quinoa and add in the mashed parsnips and beaten egg. Steam the sliced mushrooms.
Add cooked onion to the bowl and then stir in the stock and beat all together well. Season the nut mix with black pepper, to taste.
Press half the mix into the loaf dish. Layer all the cooked mushrooms on top of this cashew mix, then top with the rest of the nut mix. Cover with foil, bake for 1 hour. Remove from oven, stand for ten minutes and then turn out or serve in slices.