Cashew and Chestnut Roast
2 Tbs olive oil or water
2 medium onions, finely chopped
4 cloves garlic, crushed
1 tsp dried rosemary
1 tsp dried thyme
1-1/4 cups cashews, ground
5 medium carrots, cooked and mashed
3/4 cup whole wheat bread crumbs
1 vegetable bouillon cube dissolved in 3/4 cup hot water
3 heaping Tbs whole wheat flour
3 to 4 tbs water
1 cup chestnut puree
1/2 tsp salt
Heat the oil or water in a medium frying pan over medium
heat and cook the onions, garlic, and herbs until the
onions are soft, about 5 minutes. Transfer the onion
mixture to a large mixing bowl and add the cashews,
mashed carrots, bread crumbs, and bouillon.
In a small mixing bowl, whisk the flour and water
together to make a smooth paste, using more or less water
as needed. Add this to the cashew mixture.
Preheat the oven to 350 degrees. Grease a 8-1/2 x 4-1/2-
inch loaf pan or mold.
Place the chestnut purée and salt in a food processor and
blend until well mixed.
Spoon half of the cashew mixture into the bottom of the
loaf pan. Spread the chestnut mixture on top of the
cashew mixture, making sure the chestnut mixture stays
clear of the sides. Then add the rest of the cashew
mixture and press down. Bake for 45 minutes, or until the
loaf is crisp on the outside.
Allow the roast to cool in the pan for 15 minutes, then
serve with your favorite vegetarian gravy.
Makes 8 servings.
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