Brazil and Cashew Nut Roast with Chestnut Stuffing

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 ts Dried sage
rind of 1/2 a lemon; grated
1/4 c Flaked millet; (available at some health food stores)
1/4 c Bread crumbs
5 stalks Celery; finely chopped
1/4 ts Ground ginger
3/4 c Brazil nuts; finely ground
Dry wine; veg.broth or water
1 clove Garlic; crushed
1/2 ts Dried Oregano
1/4 ts Curry powder
1/2 c potatoes; Mashed
1 c Chestnut puree
1 md Onion; finely chopped
1/4 ts Cayenne pepper
salt and pepper; to taste
2 ts fresh parsley; Minced
3/4 c Cashews; finely ground
2 tb Margarine; or water

Original recipe makes 8



Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias File

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Have this every year - though it is too sweet with chestnut puree so we skip that
Hminney 3y ago

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