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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Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Thanksgiving Casserole | Caramelized Onion Butternut Roast + Chestnuts | The Vegan Test Kitchen
Unbutton those pants! We're getting ready for Thanksgiving and this casserole is a wonderful melding of Holiday foods. Caramelized onion, butternut squash, roasted chestnuts, and a stuffing like topping complete this wonderful recipe from the Veganomicon. Make it a vegan Thanksgiving tradition!
*soy free
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w/Eli Haynes, edited by JosephLucas
Caramelized Onion Butternut Roast w/ Chestnuts:
1 lb onions, peeled/sliced thinly
1/3 cup olive oil
1 lb chestnuts, fresh in shell or frozen/jarred and prepeeled
2 lbs butternut squash (1 medium sized), peeled/cut into 1/2 inch cubes
1 (15 oz) can white beans, drained/rinsed
2 tsp dried thyme
1 1/2 tsp ground coriander
1/2 tsp freshly grated nutmeg
1 1/2 tsp salt, or to taste
pepper
1/2 cup vegetable broth
Topping:
1/2 cup dry white bread crumbs
2 tbsp olive oil
1/2 tsp dried rubbed sage
pinch of cayenne
1/2 tsp salt, or to taste
pepper
Music:
Night Rider by Neil Krin
J Pop3 by The Rude Napsacks
From the Continent by Chester Coldcut
Over the River and Through the Woods Instrumental
Mini Stuffed Seitan Roasts with No Cook Stuffing and Instant Mushroom Gravy
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These mini stuffed seitan roasts have a no cook stuffing and are baked on top of a mushroom mix that creates an instant gravy - this is the ultimate one pot vegan roast dinner!
It looks great, tastes great and will impress your guests! The ultimate vegan recipe for a holiday roast or Christmas dinner. Best of all it is also totally oil free. Yes, that's right... a no oil vegan recipe that will make your heart and taste buds rejoice!
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Vegan Recipes by Cooking With Plants - Anja Cass
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
Herbs Crusted Meatloaf with Roasted Chestnuts
Herbs Crusted Meatloaf with Chestnuts, our family ultimate comfort food. I love to play with the ingredients and give a new flavor every now and then.
Vegan Wellington | VEGETARIAN VEGAN CHRISTMAS RECIPE
This vegan wellington is the perfect centre piece for any table during the holiday season, it's as easy to make as it is delicious! A wonderful centrepiece that goes great served with gravy and cranberry sauce.
Sorry we don't have a written recipe for this! We're currently working on an updated and improved version which will feature in our new book (to be launched in Spring 2018)... So please bear with us until then!
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VEGAN NUTLOAF WELLINGTON | VEGAN CHRISTMAS DINNER
We're cooking for our whole family again this Christmas so we thought we'd combine the 2 favourites from last year, a humble nut loaf and a humble wellington to make an amazing Nutloaf wellington. It's packed with flavour and has great texture. It'll keep the whole family happy and it's easy to make.
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