Cashew, Carrot and Kumara Loaf
This is an easy hearty vegetarian recipe, delicious served with mashed potatoes, miso gravy and a steamed green veggie. The recipe calls for ground linseed and sesame seeds. You can grind these in a coffee grinder or powerful blender. Or simply buy ground linseed, omit the sesame and use ½ c more cashew nuts instead.
You will need a food processor unless you are happy to spend a while with a mortar and pestal pulverising the cashew nuts.
1 c cashew pieces
1/3 c linseed (ground)
½ c sesame (ground)
550 g carrots and kumara (sweet potato) – approx. half/half, but proportions not important (peeled and finely grated)
A small bunch of parsley (stalks removed)
½ c water
3 T soy sauce
4 T olive oil
Grind the cashew nuts in the food processor until the size of coarse breadcrumbs – (you still want some texture here, like the big chunks of peanuts in crunchy peanut butter).
Put all the ingredients into a big bowl and use your hands to massage and combine.
Pop into a well-greased large loaf tin (or two small ones).
Bake at 180 degrees celcius (360 Fahrenheit) for 50 minutes. Cover the top with foil if it gets too brown.
Leave for 5-10 minutes in the tin, then slide a knife around the sides, and tip out onto a serving platter.