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.
Absolutely Delicious!! Can it be made vegan without the eggs or cheese?
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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