I've been vegetarian for over 40 years so I've sampled my fair share of nut roasts, many of them as edible as a piece of carpet. Your recipe looks interesting. I might give it a go. I made a delicious one at Christmas with chestnuts and cranberries.
I've been vegetarian for over 40 years so I've sampled my fair share of nut roasts, many of them as edible as a piece of carpet. Your recipe looks interesting. I might give it a go. I made a delicious one at Christmas with chestnuts and cranberries.
I'm a bit of a waverer vegetarian, most of the time, but not exclusively, but I agree about the nut roasts. I often wonder how a delicious sounding ingredients list can be turned into something so unappetising, it must take a special skill. Chestnuts and cranberries sounds marvellous - can I have the recipe?
Recipe below. I was pretty pleased with the result which was nice and moist and I'd never cooked chestnuts before.
300g/10½oz mixed nuts (almonds, hazelnuts, walnuts, pecans, or Brazil nuts) (I used Brazil nuts and cashews)
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 leek, trimmed and thinly sliced (about 100g/3½oz)
2 carrots, coarsely grated (around 150g/5½oz)
2 garlic cloves, crushed
4 tbsp cashew butter
180g/6oz cooked chestnuts, broken into small pieces
75g/2½oz dried cranberries
20g/¾oz fresh parsley, finely chopped
1 lemon, finely grated zest only
4 tbsp milk (I used raw milk but you can also use milk alternative) (soya or almond)
1 tsp sea salt
Freshly ground black pepper
It makes about 6 servings
Method:
Put the nuts and stock cube into a food processor and pulse until chopped into small pieces, but not fully ground. I don’t have a food processor, so I chopped the nuts as finely as I could by hand.
Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F). Oil and line a 900g/2lb (1.5-quart) loaf tin with baking paper.
Heat the oil in a large frying pan. Fry the onion, celery, leek, and carrots for 5 minutes until softened, stirring regularly. Add the garlic and cook for a few more seconds.
Transfer the vegetables to a mixing bowl. Stir in the cashew butter, chopped nuts, chestnuts, cranberries, parsley, lemon zest, milk and salt. Season with black pepper and mix
Spoon the mixture into the tin, pressing down firmly with a spoon to compact. Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes until lightly browned.
Cool a little before serving
I'm going to have a go at that, I love chestnuts and cranberries.
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