Brazil and cashew nut roast with chestnut stuffing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or water |
| 1 | medium | Onion; finely chopped |
| 1 | Garlic clove; crushed | |
| 5 | Celery stalks finely chopped | |
| ¾ | cup | Cashews, finely ground |
| ¾ | cup | Brazil nuts, finely ground |
| ¼ | cup | Flaked millet (available at some health food stores) |
| ¼ | cup | Bread crumbs |
| ½ | cup | Mashed potatoes |
| 2 | teaspoons | Minced fresh parsley |
| 1 | teaspoon | Dried sage |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Curry powder |
| ½ | Lemon and rind, grated | |
| Dry wine, veg.broth or water | ||
| Salt and pepper; to taste | ||
| 1 | cup | Chestnut puree |
Directions
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 8-½ x 4-½-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.
If desired, serve with gravy.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias
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