Description:

Recipes from Autumn 2012 issue if True Natural Health

 

Ingredients

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

 

METHOD

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.

 

 

2 Responses

    1. I haven’t tried that, although I’m sure it would be worth experimenting with your favourite vegan egg substitutes to help with binding. Happy cooking!

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