Recipe: Cashew Nut Roast

[Guest guest]

I found my Thanksgiving food!

I made this and it was simple and really great tasting. I'll serve this for

Thanksgiving this year.

Today I had it cold in a sandwich with cranberry sauce and it was really great.

Jane

 

Cashew Nut Roast

w/ Béchamel

 

3 T. Butter

1 Med. onion, chopped

2 Med. portabella mushrooms, chopped (I used reg. button mushrooms and it was

fine)

1 1/2 tsp. flour

1/2 cup vegetable stock

1 large tomato, seeded and chopped (I also peeled my tomato, I don't know if it

matters)

1 tsp. dried herbes de Provence (see note below)

1/2 cup ground almonds

1 cup ground cashews

3 T. chopped scallions (green onions)

1 T. chopped parsley

1 1/2 cups fresh whole-wheat breadcrumbs

1 egg

1 egg white

1/4 tsp. salt, plus a little

freshly ground pepper

 

 

Preheat oven to 375. Grease a strip of aluminum foil with butter and place

inside of loaf pan. Butter the sides of the pan and sprinkle the base and sides

with some breadcrumbs (a couple Tablespoons of breadcrumbs). Saute the onion

and the mushrooms in butter over med. heat until the onions are soft. Stir in

flour, cook for a minute or two, then add the stock and stir until thick. Add

the tomatoes and cook for an additional two minutes.

 

Remove from heat and add the rest of the ingredients. Add the salt and pepper.

 

Spoon the mixture into a pan, level the top and cover with a piece of buttered

foil. Bake for 45 minutes until the center is firm. Remove the foil for the

last 15 minutes. (I used a thermometer it read 170 in the center when I took it

out)

 

Let the pan stand for five minutes to cool, then slit a knife along the sides

and invert to tray. Slice, plate and serve with bechamel sauce and decorate

with tomato slices or chopped nuts. To my bechamel (white sauce) I added some

poultry seasoning to give me the flavor of Thanksgiving! Other sauces like

mushroom, would also be good on this.

 

Herbes de Provence

(I didn't have this spice so I made my own).

1 T dried basil

1 T dried thyme

1 T dried marjoram

1 T dried savory

1/2 T rosemary

1 bay leaf, crumbled

a little lavender (optional)