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-> [Bakery, Entrees, Loaf] -> [Cashew mushroom loaf Recipe] |
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Cashew mushroom loaf
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| Artist: |
_ |
| Categories: |
Bakery, Entrees, Loaf |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 1
| each | Small onion, chopped | | 2
| each | Garlic cloves, crushed | | 8
| oz | Cashew nuts | | 4
| oz | Fresh breadcrumbs | | 3
| med | Parsnips, cooked & mashed | | 1/2
| tsp | Dried rosemary | | 1/2
| tsp | Dried thyme | | 1
| tsp | Nutritional yeast (optional) | | 1/4
| pint | Hot water | | 1
| each | Salt & freshly ground pepper | | 1
| oz | Margarine | | 8
| oz | Mushrooms, chopped |
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Procedures:
| 1 | Pre-heat the oven to gas mark 4 or 350f (180c). | | 2 | Heat the oil & fry the onion & garlic till soft. | | 3 | Grind the cashew nuts, then mix with the breadcrumbs. | | 4 | Mix in the mashed parsnips & herbs. | | 5 | Add the onion, being sure to scrape all the juices into the mixture. | | 6 | Dissolve the yeast in the water & mix into the vegetable & nut mixture. | | 7 | Season well. | | 8 | Melt the butter in a skillet & saute the chopped mushrooms until soft. | | 9 | Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. | | 10 | Press in well. | | 11 | Cover with foil & bake for 1 hour. | | 12 | When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. | | 13 | Serve hot or cold. | | 14 | Slice to serve. | | 15 | Serve with vegetables or a crisp green salad. |
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