Brazil and Cashew Nut Roast with Chestnut Stuffing
| Yield: | 8 Servings |
| Categories: | Main Dishes, Vegan |
| 2 | tb | Margarine or water |
| 1 | md | Onion; finely chopped |
| 1 | Garlic clove; crushed | |
| 5 | Celery stalks | |
| DIVIDER | -- finely chopped | |
| 3/4 | c | Cashews, finely ground |
| 3/4 | c | Brazil nuts, finely ground |
| 1/4 | c | Flaked millet |
| DIVIDER | -- (available at some | |
| DIVIDER | -- health food stores) | |
| 1/4 | c | Bread crumbs |
| 1/2 | c | Mashed potatoes |
| 2 | ts | Minced fresh parsley |
| 1 | ts | Dried sage |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Curry powder |
| 1/2 | Lemon and rind, grated | |
| Dry wine, veg.broth or water | ||
| Salt and pepper; to taste | ||
| 1 | c | Chestnut puree |
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