Monday, September 11, 2006
Harvest nut roast
1 ½ cups chopped onions 3 tablespoons water 2 tablespoons olive oil
2 ½ cups finely chopped celery 3/4 cups chopped walnuts
1 teaspoon salt
3/4 cup ground pecans or sunflower seeds 2 cups soy milk 1 1/4 teaspoon basil
½ teaspoon sage or 1 1/4 thyme
3 cups wholemeal bread crumbs
( increase spices to required taste)
Method: Saute onions in water and oil till clear. Omitting the bread crumbs. Put in bowl remaining ingredients plus the onions, stir together well. Fold in the bread crumbs. Pour into a 8"x8" dish. Bake 180c for 1 hour. To prevent from over browning on top might need to cover with some baking foil near end of cooking.
Shepherd Pie: make the above mixture. Do not bake , put spread evenly in a 9"x 13 baking dish. Cover harvest nut roast with mashed potatoes on top and sprinkle with Paprika ( Optional) bake at 180c for 1 hour until potatoes are golden brown.
2 ½ cups finely chopped celery 3/4 cups chopped walnuts
1 teaspoon salt
3/4 cup ground pecans or sunflower seeds 2 cups soy milk 1 1/4 teaspoon basil
½ teaspoon sage or 1 1/4 thyme
3 cups wholemeal bread crumbs
( increase spices to required taste)
Method: Saute onions in water and oil till clear. Omitting the bread crumbs. Put in bowl remaining ingredients plus the onions, stir together well. Fold in the bread crumbs. Pour into a 8"x8" dish. Bake 180c for 1 hour. To prevent from over browning on top might need to cover with some baking foil near end of cooking.
Shepherd Pie: make the above mixture. Do not bake , put spread evenly in a 9"x 13 baking dish. Cover harvest nut roast with mashed potatoes on top and sprinkle with Paprika ( Optional) bake at 180c for 1 hour until potatoes are golden brown.
# posted by Believer @ 1:13 AM 
