Recipes from Autumn 2012 issue if True Natural Health
2 onions, chopped
2 small tomatoes, chopped,
1 tbs extra-virgin olive oil
1 tsp mixed herbs
350 gm cashews or cashew pieces, ground
150 gm cheddar cheese, grated
2 eggs, lightly beaten
Sauté the onion in the olive oil over medium heat until transparent, then add tomatoes and cover to simmer a few minutes. Add mixed herbs.
In a medium-sized bowl, combine cheese and cashews. Add onion mixture and mix through. Add eggs and stir until well combined.
Pour into an oven-proof dish and bake at 180˚C until golden brown, about 35 – 40 minutes.
Alternatively, Nut Roast can be cooked in a loaf pan – but line with baking paper for ease of removal.
Other nuts can also be used. Varying combinations of cashews, almonds, hazelnuts, Brazil nuts, walnuts and pecans will give different flavours.