From the Holistic Kitchen of AIHT
A Holiday “Roast”
Richer than a basted capon, tenderer than a roasted turkey, this vegetarian dish will please everyone at your holiday meal. This “roast” has two parts: the roast itself plus a middle layer of stuffing. But if you make it right, everything kind of oozes together once it’s done, and the result is heavenly. Updated for 2000: the fat content has been reduced!
When preparing this recipe or any other food you enjoy, please use organically-grown vegetables, fruits, grains and flavorings. The Earth you save may be your own.
This recipe is based on one by PeTA.
Ingredients:
The “Roast”:
2 tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 cups raw cashews
11/2 cups bread
1 cup vegetable stock (or water)
salt and pepper to taste
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The stuffing:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste
Method:
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the stuffing on top of the roast mixture in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400° F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
Makes approximately six servings.
Notes:
The roast will take about an hour to prepare. This recipe refrigerates well and can be frozen for a few months and microwaved back to life. The stuffing works well on its own—and I often make extra!
Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can’t find it, use water.
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