| 1 | * note: parsnips should be cooked and mashed with some margarine. |
| 2 | (use potatoes in place of parsnips when parsnips are not in season). |
| 3 | ** if using fresh herbs, double the amount. |
| 4 | Heat oil and fry onion and garlic till soft. |
| 5 | Grind cashews in a nut mill, blender or mincer then mix with breadcrumbs. |
| 6 | Beat egg well and add to dry ingredients. |
| 7 | Mix in parsnips (or potatoes) and herbs. |
| 8 | Add fried onion and garlic. |
| 9 | Be sure to scrape in all the juice as the loaf can get a little dry during baking. |
| 10 | Dissolve the yeast in stock and add to other ingredients. |
| 11 | Season well. |
| 12 | Melt margarine in skillet and saute the mushrooms till they are soft. |
| 13 | Grease a 2 pound loaf pan then press in half the loaf mixture. |
| 14 | Cover with the mushrooms and top with the rest of the nut mixture. |
| 15 | Press down firmly. |
| 16 | Cover with aluminum foil and bake for 1 hour at 350°F (180 c) or gas mark When cooked, let stand for 10 minutes and then turn onto a plate. |
| 17 | Slice and serve. |
| 18 | Excellent hot or cold. |
| 19 | It also freezes well. |
| 20 | To freeze, slice into portions, wrap in foil and toss in freezer. |
| 21 | To re-use, thaw, then heat in a medium oven till hot. |
| 22 | Serves 6 to 8 |
