Recipe from Winter 2017 issue of True Natural Health


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

Procedure :

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.