National Vegetarian Week,
October 18-24, 1993
Menu for the Week
Thursday
Main Meal |
Cashew Nut Roast with
Apricot Stuffing
Nut Roast
1 heaped tsp vegetable stock or yeast extract
150ml
/ ¼pint
water
1 large onion, chopped
4 tomatoes, chopped
1tbsp sunflower oil
115g / 4oz wholemeal breadcrumbs
225g / 8oz ground cashew nuts
pinch of herbs
pinch of salt
black pepper, nutmeg
1½ beaten
eggs
Apricot Stuffing
170g / 6oz dried apricots
1tbsp lemon juice
28g / 1oz vegetarian margarine
pinch of salt
½tsp mixed
spice
55g / 2oz wholemeal breadcrumbs
½ beaten
egg
for preparing tin
28g / 1oz vegetarian margarine
28g / 1oz sesame seeds
1.
For stuffing, cover apricots with water and soak for 4 hours.
Simmer for half an hour till soft. Drain and chop, then mash adding lemon
juice, marg, salt, spice, breadcrumbs
and egg. Mix well.
2. For the roast, dissolve the vegetable stock in water,
fry onion and tomatoes in oil until soft - about 15 minutes. Add stock,
remove from heat. In a large bowl mix breadcrumbs, nuts, herbs, salt,
pepper and nutmeg. Add onion and tomato mixture and egg. Mix well
3. Generously oil a 1½lb tin with marg, then sprinkle
with sesame seeds, to prevent the roast from sticking. Spoon half the
roast mixture into prepared tins then add the apricot stuffing. Spoon
the remaining mixture on top and smooth over with a fork.
4. Bake in medium oven at 190°C/375°F/Gas
Mark 5, for 40-50 minutes until brown and firm to the touch.
Leave to stand for 10 minutes before turning out.
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Thursday
Breakfast
Lunch or tea |
