Cashew Mushroom Loaf

Recipes Ingredients:

1 tb Vegetable oil
1/2 ts Dried thyme
1 ea Small onion, chopped
1 ts Nutritional yeast (optional)
2 ea Garlic cloves, crushed
1/4 pt Hot water
8 oz Cashew nuts
1 ea Salt & freshly ground pepper
4 oz Fresh breadcrumbs
1 oz Margarine
3 md Parsnips, cooked & mashed
8 oz Mushrooms, chopped
1/2 ts Dried rosemary

Recipe Instructions:

Pre-heat the Oven to gas mark 4 or 350F (180C). Heat the oil & fry the onion & Garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the Vegetable & Nut mixture. Season well. Melt the Butter in a Skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the Nut mixture, cover with a layer of mushrooms & top with the rest of the Nut mixture. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve Hot or cold. Slice to serve. Serve with Vegetables or a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen"