Cashew and Mushroom Roast
Nut roast, synonymous with what vegetarians eat when everyone else is tucking into a hearty roast, has always had something of a bad press. I, for one, love them, and often notice when I serve this, that all the meat-eaters at least want just a 'taste' of what is essentially a stuffing - and always go in for seconds when nobody is looking. As with a stuffing, nut roasts need additions to stay moist - I've seen everything from the good old eggs through to spinach playing the supporting role. Nut roasts are really healthy a great source of protein and good fats, on top of that they are very filling. They are not a second-rate dish, a shoddy alternative to a roast, but a lovely, satisfying, wholesome, simple meal to be treasured and celebrated. Try this - I guarantee you'll be pleasantly surprised.
Cashew and Mushroom Roast serves 2
- 1 onion
- 220g cashew nuts
- 115g breadcrumbs
- 1 egg
- 3 medium parsnips, steamed and mashed
- a tablespoon or so of thyme leaves
- a bushy bunch of flatleaf parsley
- 1 teaspoon Marmite
- ¼ pint hot water or stock
- 3 large field mushrooms or a couple of handfuls of chestnut mushrooms
Roughly chop the onion and slice up the mushrooms. Fry them in a little olive oil until soft. Set aside. Whizz the cashew nuts in a blender - use the pulse setting and don't whizz them to dust. Imagine each cashew nut being diced into five or six pieces. In a bowl mix the breadcrumbs, the cashews, the egg and the parsnips. Scatter in the thyme leaves, roughly chop the parsley and add it to the mixture. Melt the Marmite in the hot water or stock and pour this in. Pop the whole lot in a loaf tin and bake in the oven at 180 degrees C for about 45 minutes or so. Keep an eye on it while it cooks. This is actually brilliant with your usual Sunday trimmings - roast potatoes, some sweet orange carrots, broccoli and dark, savoury gravy.
To follow Will's food adventures, please visit: theboydonefood.blogspot.com