Cashew Carrot Festive Roast

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Cashew Carrot Festive Roast

 

 

1 large onion, chopped

4 cloves garlic, crushed

4 tsp olive oil

2 cups chopped carrrot

2 cups cashew nuts, finely chopped

1 cup Orgran crumbs (-OR- dry GF bread crumbs) (see Note)

4 tsp tahini

4 tsp nutritional yeast (optional)

2 tsp caraway seeds

juice of 1 lemon

seasoning to taste

1/2 cup stock

 

 

1. Cook the carrot until really soft, then mash.

 

2. Saute the onion and garlic in the oil until soft.

 

3. In a large bowl add all the ingredients except the stock. Mix thoroughly and

add only enough of the stock to hold everything together. Allow to sit for for

15 to 20 minutes. Test again and if mixture is too dry add some more stock.

 

4. Oil a loaf tin and place the mixture in tin, pressing firmly into place.

 

5. Cover and bake in a preheated 180 C (350 F) oven for 60 minutes. Take off the

cover for the last 10 minutes of cooking.

 

6. Serve with beetroot relish and a colourful coleslaw.

 

 

NOTE: Orgran crumbs are crushed roasted rice and are a really handy alternative

to breadcrumbs. If substituting with dry breadcrumbs you may need to use more or

less depending on the recipe.

 

 

 

 

Beetroot Relish

 

 

3 medium sized beetroots

1 large green apple

1 onion, chopped

1/2 cup currants

1 cup apple cider vinegar

 

 

1. Peel and dice the beetroot. Peel and dice the apple.

 

2. In a small saucepan saute the onion in a little olive oil for a few minutes.

 

3. Add the beetroot and apple and stir for a few minutes before adding the

vinegar and currants. Cook on low heat until the beetroot is soft, adding more

vinegar if the vegetables dry out. This takes 30 to 35 minutes.