gravy. It was delicious. Sylvia even had a little nut roast.
Home Alone sandwich at the new Smith and Deli vegan sandwich bar has wowed everyone with a vegan American roast dinner in a sandwich. This is my Australian version: nut roast, roast potato, roast pumpkin, peas and gravy.
The previous day I had made nut roast (up to the chilling stage), gravy, gingerbread biscuits and chopped up the potato and pumpkin for roasting. My mum would sometimes put the vegies for roasting into water in advance when preparing large dinners so I did this overnight. In the morning I roasted the vegies for about an hour, cooked the nut roast, made pizzas and put the gingerbread stars together into a Christmas tree.
favourite pizza base recipe. The kids seemed to enjoy it. In fact they loved all the festive touches.
Swirl or no swirl, it was an excellent nut roast and you don't just need to take my word for it. E thought it more cheesy than many of my nut roasts. Being baked like a roulade meant it had more crispy edges and it is not too stodgy with the carrot filling.
apple rose tarts. They looked so gorgeous and were delicious with custard that I cooked up while they baked. Sylvia was smitten with the custard but her friend said it tasted of nothing. Kerin also brought along a bottle of Baileys Irish Cream which went very well with the tarts and warmed us in the dark wintery afternoon.
I am sending this post to Jac for Meatfree Mondays, Karen for Cooking with Herbs, and Michelle and Helen for Extra Veg.
More festive meals on Green Gourmet Giraffe:
Christmas dinner for two with broccoli roulade
Festive vegetarian haggis wreath for New Year's Eve
Hubert the (vegetarian) hog’s head Christmas in July feast
Christmas day dinner with the family
Parsnip, cranberry and chestnut roast at Christmas dinner in Scotland
A vegetarian Christmas dinner in Scotland
Winter solstice galettes and fruitcake
Stuffed cashew nut roast
Adapted from Kate at The Gluten Free Alchemist
Serves 6 - 10
1 to 2 tbsp neutral oil (I used rice bran oil)
1 leek, diced
170g (about 2-3 medium) carrots, - peeled and grated
85g ground walnuts*
1 tablespoon sesame seeds
1 tsp fresh thyme leaves
½ teaspoon dried sage
1 tablespoon honey
salt and pepper to taste
225g raw cashew nuts, finely ground
125g stale breadcrumbs*
125g grated vintage cheese*
1 handful fresh parsley, finely chopped*
salt and pepper to taste
1 egg yolk
140 ml (¼ pint) milk
Extra whole raw cashews to decorate
First make the stuffing. Fry leek in the oil over medium heat for about 5 minutes. Add grated carrots and fry about 10 minutes until cooked through. Remove from heat and stir in remaining ingredients. Set aside to cool while you mix up the outer layer.
To make the outer layer mix all ingredients together to make a slightly sticky mixture.
Line a swiss roll tin with baking paper hanging over either long end. Spread the outer layer over the base of the tin. Then spread the cooled filling over the outer layer leaving about 2 cm on either long end.
Starting at the long end, use baking paper to assist you roll the nut roast up tightly. It will be very fragile. If there are any cracks, now is the best time to patch them up with your fingers. Kate suggests smoothing over the seam where the rolling finishes but I find it easier to put the seam on the base. Place cashews on top to decorate and wrap in baking paper. Chill in fridge for at least an hour. It can be made the day before and chilled overnight.
Unwrap from baking paper and bake on a tray for 45 minutes on 180 C or until golden brown. (I turned my slow oven up to 200 C for half the time.) Eat hot or cold.
*NOTES and VARIATIONS:
- Any breadcrumbs will do. I used sourdough breadcrumbs and Kate used gluten free breadcrumbs. The first time I made this I used a mixture of gruyere and cheddar cheese.
- The second time I made it I made my own breadcrumbs in the blender and put some fresh parsley in with it so it was chopped really fine, but this is not necessary.
- The first time I used some celery and all the leek but the second time I used the white part of the leek.
- The first time I made it I had roasted garlic and added it to the outer layer which was great.
- I would always use cashews for the outer layer but am still experimenting with the middle layer. Kate uses skinned hazelnuts but I have used walnuts and pecans and have thought about using blanched almonds.
- Kate spreads her filling on baking paper that is not in a tin but I find it easier to spread it on paper in a tin to determine the size.
On the Stereo:
White Christmas: Bing Crosby