Cashew and Chestnut Roast
By Yankee Magazine|Feb 25 2008|
Ingredients
2 Tbs olive oil or water
2 medium onions, finely chopped
4 cloves garlic, crushed
1 tsp dried rosemary
1 tsp dried thyme
1-1/4 cups cashews, ground
5 medium carrots, cooked and mashed
3/4 cup whole wheat bread crumbs
1 vegetable bouillon cube dissolved in 3/4 cup hot water
3 heaping Tbs whole wheat flour
3 to 4 tbs water
1 cup chestnut puree
1/2 tsp salt
Instructions
Heat the oil or water in a medium frying pan over medium
heat and cook the onions, garlic, and herbs until the
onions are soft, about 5 minutes. Transfer the onion
mixture to a large mixing bowl and add the cashews,
mashed carrots, bread crumbs, and bouillon.
In a small mixing bowl, whisk the flour and water
together to make a smooth paste, using more or less water
as needed. Add this to the cashew mixture.
Preheat the oven to 350 degrees. Grease a 8-1/2 x 4-1/2-
inch loaf pan or mold.
Place the chestnut pur
