Cashew Nut Roast With Stuffing - cooking recipe

Ingredients

For the roast
2 tablespoons oil or 2 tablespoons butter
2 large onions, finely chopped
6 garlic cloves, minced
3 cups raw cashews
1 1/2 cups bread, crusts removed
1 cup vegetable broth or 1 cup water
1/2 teaspoon nutmeg
2 tablespoons lemon juice
salt
pepper
For the stuffing
3 cups breadcrumbs, toasted
2 tablespoons butter, melted
2 small onions, grated
1 cup celery, chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons fresh parsley, chopped
salt

Preparation

Saute the onion and garlic in the oil until tender, then remove from heat.
Chop or grind the cashew nuts with the bread.
Add the cashew/bread mixture to the sauteed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
Layer the rest of the cashew mixture on top of the stuffing layer.
Dot top of the loaf with margarine.
Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 \u00b0F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.