Cashew Nut Loaf
Great all year round
2 cups raw cashews, ground
1 cup tomatoes, chopped
1 cup carrots, chopped
1 onion, diced
1 cup chopped celery
2 tbsp fresh herbs, finely sliced (for example, sage, basil, coriander)
2 tbsp tamari
2 eggs, whisked
1 tomato, sliced to line baking dish
Parsley to garnish, chopped
Tomato juice to moisten – if necessary
Heat oven to 180ºC. Process vegetables in blender. Whisk eggs, adding tamari. Combine in a mixing bowl ground cashews, vegetables, herbs, egg mixture and, if necessary, tomato juice to obtain a fairly moist consistency.
Line loaf dish with baking paper and line base with tomato slices. Pour in mixture and level with fork. Bake for approx. ¾ hour until firm.
Remove from oven and let stand for 10 – 15 minutes before turning loaf onto a plate so that tomato slices are now on top. Garnish with parsley.