How To make Cashew Nut Roast with Herb Stuffing
2 oz Butter (or margarine -K.M.)
1 lg Onion; sliced
8 oz Unroasted cashew nuts
4 oz White bread; crusts removed
2 lg Garlic cloves
7 fl Water or light veg. stock
Salt Freshly ground black pepper Grated nutmeg 1 tb Lemon juice
FOR THE STUFFING:
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion; grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley; chopped
TO GARNISH:
Parsley sprigs Lemon slices Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a long strip of nonstick paper; use some of the butter to grease the tin and paper well. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste. Mix all the stuffing ingredients together. Put half the cashew nut mixture into the prepared tin, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with the remaining butter. Stand the tin in another tin to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.) Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them. Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias
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Favorite Holiday Appetizer Recipes | quick & easy, plant-based, vegan, gluten-free options
The Holiday Season is here. I am busy preparing, as I am sure most of you are too. It is an unusual Holiday this year with all the restrictions and social distancing. We will be fewer in numbers, but we can still have a wonderful meal together. It's a great time to remind each other of the things we are thankful for, the hope of a better tomorrow, and the many blessings God provides every day.
Today I am sharing some of my favorite appetizers. I will show you how to make an amazing olive tapenade, garlicky crispy stuffed mushrooms, and an absolutely wonderful herb & cheesy dip.
All of these recipes are completely plant-based and vegan. These recipes can also be made gluten-free for all of my gluten-free friends out there. Check my website for the detailed and full recipes.
OLIVE TAPENADE
Recipe:
STUFFED MUSHROOMS:
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GARLIC AND HERB CHEESY SPREADABLE DIP:
Recipe:
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0:00 Introduction:
1:13 Olive Tapenade
2:51 Stuffed Mushrooms
4:10 Garlic & Herb Cheesy Dip
6:40 Looking for More Appetizer Recipes?
7:23 Thanks for Watching!
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
Fruit and nut stuffing for turkey
Created by InShot
Music: Owls
Musician: Samsara
Site:
Ingredients used for recipe:
1/2 cup chopped black walnuts
1/2 cup chopped celery
1/2 cup back raisins
1/2 cup peeled and chopped apples
1 bag herb stuffing mix
2 cans chicken broth:
1 can to mix ingredients, 1 can for topping turkey and dressing after placing in pan and for basting.
High Protein Chipotle Cheese Spread ! Super yummy & Healthy #easycooking
Chipotle Cheese Spread ! High protein & super healthy. 1 spoon of 20 g is about 4.5 protein
The reason why I love to make this at home is because I exactly know what all has gone into it. It tastes light , cheesy & is perfect for a cheese lover like me who wants to be healthy.
You need only 10 to 15 mins to make this !
1 litre Milk
2 to 3 tbsp Lime Juice + 2 tbsp water or you can use vinegar too
2 tsp Salt (this add to the flavour & will eventually be drained out)
This will give about 180 to 200 g Chenna (Don’t over squeeze & make like Paneer)
150 g Hung curd (300 g curd which is hung)
1 cheese cube
A little more salt
3 Kashmiri Red Chillies, soaked
2 to 3 tbsp Chopped Olives
2 to 3 tbsp Chopped Jalapenos
2 to 3 tbsp Chopped Sun Dried Tomatoes
1/2 tsp crushed oregano
1 tbsp chopped coriander
1 tbsp Crispy Garlic
A little black pepper
???? Vishesh Tippani
- Just make sure the curd is hung well & so is the chenna. We don’t it to be super liquidy
- Store in an Air Tight Container in the fridge
- Salt here will act as a preservative & this will give you about 350 g Cheese spread
How to Make Lebanese Rice Hashweh Rice Stuffing
Presentation is the key. Letscookolet going to show you how to make one of the most popular and delicious traditional lebanese rice hashweh with roasted nuts, can b served with Lamb, Chicken or Turkey, All yours to ENJOY!!
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Please watch: Split Pea Soup Recipe
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€2 VEGAN CHRISTMAS DINNER | THE HAPPY PEAR
Our €2 vegan Christmas dinner is an extremely inclusive and tasty meal. We didn't compromise on taste while working with our budget and we think this is perfect for anyone putting a big feast together for friends and family. Let us know if you make it and we'd love to see some photos, share them with us on instagram.
All the best,
Dave & Steve.
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Jamie Oliver's Thanksgiving/Christmas Classics Mega Mix. X
A one stop shop for all of the best Christmas recipes from Jamie. Sit back and enjoy over an hour of Jamie's best bits.