*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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
   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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