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.
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.
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
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.
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