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How To make Brazil and Cashew Nut Roast with Chestnut Stuffing
2 tb Margarine or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
finely chopped 3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
:
(available at some -- health food stores) 1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water Salt and pepper; to taste 1 c Chestnut puree
Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias
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Nuts in Family Meals: A Guide for Consumers by United States Department of Agriculture | Audio Book
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Nuts in Family Meals: A Guide for Consumers by United States Department of Agriculture
Genre(s): Cooking
Read by: Larry Wilson, Brian Wilson, marisad6, Brize C, mleigh, BettyB in English
Chapters:
00:00:00 - 01 - Introduction and Buying Nuts
00:09:15 - 02 - Storing Nuts and Preparing Nuts for Use
00:16:04 - 03 - Using Nuts in Main Dishes
00:24:21 - 04 - Using Nuts in Salads
00:27:18 - 05 - Using Nuts in Soups
00:29:31 - 06 - Using Nuts in Breads
00:33:48 - 07 - Using Nuts in Desserts
00:41:58 - 08 - Sauces That Brighten Vegetables
00:45:28 - 09 - Other Nut Favorites
This is Home and Garden Bulletin Number 176 Prepared by the Science and Education Administration of the United States Agricultural Research Service, Consumer and Food Economics Research Division. There is a comprehensive guide to buying nuts, instructions on preparing nuts, and a collection of recipes using nuts in main dishes, salads, soups, bread, and desserts. - Summary by Larry Wilson
More information:
LibriVox - free public domain audiobooks (
Neven Maguire Healthy Home Chef: Episode One
Neven Maguire Healthy Home Chef: Episode One with special guest Sonia O'Sullivan
How to Make Tofu Taste GREAT! Nut Crusted Miso Butter Tofu
Vegan Fondant Potatoes:
This nut crusted miso butter tofu is savoury goodness inside & out! Get ready for a flavour explosion with nutrient-packed Brazil nuts, earthy hazelnuts, creamy cashews, and a touch of class with beautiful pine nuts, all forming a crunchy, golden crust around toothsome extra firm tofu, with melt-in-your-mouth, umami-rich miso butter stuffed inside. This plant-powered recipe is easy to follow, bursting with flavour, and perfect for vegans or anyone looking for a delicious, healthful and savoury dinner.
Here's what you're in for:
Flavour bomb crust: A unique blend of nuts offers depth and texture you won't forget
Miso magic: Rich, savoury miso butter infuses the tofu with irresistible umami
Plant-powered goodness: Packed with protein, fibre, and healthy fats for a nutritious and delicious meal
Simple & satisfying: Easy-to-follow recipe with minimal fuss and maximum flavour
Ready to level up your tofu game? Dive into the video and unleash your inner culinary magician!
Bonus: You'll find the full ingredient list below, and don't forget to hit that like button and subscribe for more plant-based goodness!
See the pinned comment for recipe note and tips
In this video, you'll learn:
✅ How to make miso butter tofu
✅ How to press tofu
✅ How to chop nuts quickly
✅ How to stuff tofu
✅ What is compound butter?
✅ How to make vegan miso butter
✅ How to air fry tofu
✅ How to use miso butter
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Nut Crusted Tofu Ingredients:
40g (13 or 14) Brazil Nuts
10g (9 or 10) Hazelnuts
25g (15 or 16) Cashews
1 tbl Pine Nuts
1 tbl White Miso Paste
4 tbl Oat Milk (enough to form a loose mixture)
1 tbl Ground Flax Seeds
2 tbl Chicken Flavour Stock Powder
Miso Butter Ingredients:
½ tsp Dried Mixed Herbs
½ tsp Garlic Powder
100g (½ cup) Vegan Butter
50g (⅓ cup + 1 tbl) Brown Miso Paste
Mentioned Links:
Vegan Fondant Potatoes:
Vegan Brown Butter Carrots:
Hasselback Potatoes (Vegan Chicken Kievs):
Purple Sprouting Broccoli (Induction Cooking):
Vegan Pommes Aligot:
Vegan Frijoles Borrachos:
Vegan Baked Rice:
Vegan Bacon, Leek & Potato Gratin:
Vegan Potato Croquettes:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making nut crusted miso butter tofu!
00:40 - How to press tofu
02:03 - Preparing the nut crust
05:30 - Preparing the tofu for stuffing
06:20 - How to make vegan miso butter
08:04 - Creating the nut crust and air frying
09:56 - Let's eat some nut crusted miso butter tofu!
How to make nut roast
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