Green (pea) Nut Roast

One of my passions is nut roast.   It is there when I need a centre of a meal, especially if my family has a roast dinner.  I often make nut roasts without recipes.  Yet I still seek out recipes for inspiration.  Back in April I ran a blog event called A Neb at Nut Roast.  The blogging community is always full of great ideas.  It is why I love being a part of it.  This event was no exception.

I promised myself to try a few of the nut roast recipes that were sent to me as part of the event.  The first one I tried was Torwen's nut roast with the quirky name of Peanut-Free Pea Nut Roast.  I made some alterations.  As is my way!  The main thing was to pack the nut roast with nuts (naturally) and green peas.

I just couldn't resist a nut roast so full of green.  Look at those peas!  Look at the glorious shades of green!  Unfortunately once baked, the colour faded somewhat.  The pea flavour was quite prominent.  So much so that it was quite a sweet nut roast, even despite a generous amount of seasoning.

Despite the muted colour, I loved this nut roast.  I made it quite some times ago.  In the middle of the year.  For a family roast dinner when my parents go home from some travels.  As always the nut roast made a feast of my roast dinner.  

I'd love to tell you a bit more about the dinner.  If only it wasn't so long ago.  Instead I will tell you of some startling events during the last few days.  We saw a pig try and escape at the Geelong Show.  We saw a man in handcuffs in front of the supermarket.  Sylvia fell on her head on a train ride.  Life is never dull.

Previously on Green Gourmet Giraffe
This time last year: Spinach Rice Gratin
This time two years ago: Mr Natural Gourmet Vegetarian Pizza – heaps of veg...
This time three years ago: Biscuits like birdseed

Green (pea) Nut Roast
Adapted from Torwen
serves about 4-6

185g raw cashews
55g brazil nuts
1 tsp olive oil
1 onion, chopped
320g frozen peas
2 cloves garlic, finely chopped
1 tbsp nutritional yeast flakes
1 1/2 tsp stock powder
1/4 tsp salt
1/4 tsp smoked paprika
freshly ground black pepper

Lightly dry fry cashews in the frypan.  Blitz nuts until well ground.  Cook onion with a pinch of salt in olive oil for about 3 minutes, until translucent but not coloured.  Add peas and garlic.  Gently fry until just tender but still bright green.  Mix cooked onion garlic and peas, ground nuts and remaining ingredients in a mixing bowl.  Check and adjust seasoning.  Bake in a lined (or unlined silicone) loaf tin at 200 C for about 30 min or until golden brown - I think I did 45 min because I forgot it after the timer rang.

On the Stereo:
Little Earthquakes: Tori Amos

This post is part of Vegan Month of Food October 2011.  Go to my Vegan MoFo list for more Vegan MoFo posts.