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  Recipe Home » Main Course » Brazil & Cashew Nut Roast With Chestnut Stuffing
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  Brazil & Cashew Nut Roast With Chestnut Stuffing
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
2 tbsp Margarine or water
1 medium Onion, finely chopped
1 Garlic clove, crushed
5 Celery stalks - finely chopped
3/4 cup Cashews, finely ground
3/4 cup Brazil nuts, finely ground
1/4 cup Flaked millet - (available at some - health food stores)
1/4 cup Bread crumbs
1/2 cup Mashed potatoes
2 tsp Minced fresh parsley
1 tsp Dried sage
1/2 tsp Dried oregano
1/4 tsp Ground ginger
1/4 tsp Cayenne pepper
1/4 tsp Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper, to taste
1 cup Chestnut puree
Instructions:
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
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