Brazil and cashew nut roast with chestnut stuffing

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine or water
1 medium Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks finely chopped
¾ cup Cashews, finely ground
¾ cup Brazil nuts, finely ground
¼ cup Flaked millet (available at some health food stores)
¼ cup Bread crumbs
½ cup Mashed potatoes
2 teaspoons Minced fresh parsley
1 teaspoon Dried sage
½ teaspoon Dried oregano
¼ teaspoon Ground ginger
¼ teaspoon Cayenne pepper
¼ teaspoon Curry powder
½ Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 cup Chestnut puree

Directions

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together.

Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-½ x 4-½-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

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