How To make Cashew Nut Roast with Herb Stuffing
2 oz Butter (or margarine -K.M.)
1 lg Onion; sliced
8 oz Unroasted cashew nuts
4 oz White bread; crusts removed
2 lg Garlic cloves
7 fl Water or light veg. stock
Salt Freshly ground black pepper Grated nutmeg 1 tb Lemon juice
FOR THE STUFFING:
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion; grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley; chopped
TO GARNISH:
Parsley sprigs Lemon slices Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a long strip of nonstick paper; use some of the butter to grease the tin and paper well. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste. Mix all the stuffing ingredients together. Put half the cashew nut mixture into the prepared tin, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with the remaining butter. Stand the tin in another tin to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.) Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them. Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias
How To make Cashew Nut Roast with Herb Stuffing's Videos
6 VEGAN CHRISTMAS SHOWSTOPPERS
Be warned, you're about to watch some seriously tasty food videos. These festive feasts are the perfect recipes to cook on Christmas day to totally WOW your friends and family!
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High Protein Chipotle Cheese Spread ! Super yummy & Healthy #easycooking
Chipotle Cheese Spread ! High protein & super healthy. 1 spoon of 20 g is about 4.5 protein
The reason why I love to make this at home is because I exactly know what all has gone into it. It tastes light , cheesy & is perfect for a cheese lover like me who wants to be healthy.
You need only 10 to 15 mins to make this !
1 litre Milk
2 to 3 tbsp Lime Juice + 2 tbsp water or you can use vinegar too
2 tsp Salt (this add to the flavour & will eventually be drained out)
This will give about 180 to 200 g Chenna (Don’t over squeeze & make like Paneer)
150 g Hung curd (300 g curd which is hung)
1 cheese cube
A little more salt
3 Kashmiri Red Chillies, soaked
2 to 3 tbsp Chopped Olives
2 to 3 tbsp Chopped Jalapenos
2 to 3 tbsp Chopped Sun Dried Tomatoes
1/2 tsp crushed oregano
1 tbsp chopped coriander
1 tbsp Crispy Garlic
A little black pepper
???? Vishesh Tippani
- Just make sure the curd is hung well & so is the chenna. We don’t it to be super liquidy
- Store in an Air Tight Container in the fridge
- Salt here will act as a preservative & this will give you about 350 g Cheese spread
VEGAN HOLIDAY MAIN DISHES your whole family will want to eat
Two vegan holiday main dish ideas that your whole family will love - they're comforting, indulgent, and delicious! Recipes linked below.
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CREAMY LENTIL WINTER BAKE:
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Lazy Emergency Vegetarian Nutloaf ✿
Lazy Emergency Vegetarian Nutloaf
Here's an easy way to make a quick vegetarian meal. A nut loaf--of sorts! Simply: Take a packet of instant stuffing mix and a little water. Obey the directions on the pack. Then, as an extra, stir in some nut meal--such as hazelnut or almond meal. Shape mixture into a loaf. Then give a blast on high in the microwave for 5 minutes. Do not put any cling film over the mixture whilst it is in the microwave. Leaving the cling wrap off allows the surface of the loaf to become a bit drier and crusty. Serve with hot vegetables and some sauce of your choice.
This is lazy and quick vegetarian cookery, yes, but quite tasty and filling nevertheless!
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♥ ♥ ♥ ♥ ♥ ♥ ♥
VEGAN CHRISTMAS NUT ROAST: FESTIVE & GLUTEN FREE | Sofie Wade
VEGAN CHRISTMAS NUT ROAST: FESTIVE & GLUTEN FREE. With less than a week to go to Christmas I thought I would share a festive nut roast recipe with you. It makes a great vegan alternative to traditional Christmas dinner. It is also gluten free so pretty much everyone can enjoy it!
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Ingredients:
-60g (1/3 + 1/4 cup) chopped nuts
-25g (1/4 cup) sunflower seeds
-50g (1/4 cup) dried apricots (roughly chopped)
-100g mushrooms (sliced and chopped into small
pieces)
-1 tin lentils (400g / 14oz - rinsed and drained)
-1/2tbsp tamari (or soy sauce if not gluten free)
-1tsp dried oregano
-1tsp dried rosemary
-1tsp dried thyme
-Salt& pepper (to taste)
-2tbsp oat flour
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