A delicious meal for the cooler autumn climate. This recipe combines nuts, seeds and warming herbs and spices to keep you warm and well nourished.
Ingredients:
Nut roast
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3 ½ cups mixed nuts and seeds (e.g. cashews, almonds, macadamias, sunflower seeds)
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4 cloves garlic
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1 egg or 2 tablespoons whey powder
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1 cup soy or rice milk
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1 cup fresh breadcrumbs (gluten-free if required)
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1 tsp each of ground ginger and ground cardamom
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Black pepper and sea salt to taste
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Olive oil
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Water
Tomato molé
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425g can of tomatoes
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Small red capsicum (optional)
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½ teaspoon each of cayenne pepper, turmeric, allspice and nutmeg
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1 teaspoon honey
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1 tablespoon red wine vinegar
Method:
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Preheat oven to 180°C.
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Crush the nuts, seeds and garlic in a food processor or with a pestle and mortar. Mix in all the other nut roast ingredients, adding enough oil and water to bind them into a thick paste.
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Spoon into a greased, deep sided baking dish. Bake for 45 minutes or until the top is golden brown.
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Liquidise the tomatoes and capsicum in a blender, then strain through a fine sieve to remove the seeds. Warm in a heavy pain and add the spices. Cover and put aside until required.
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Just before serving, heat it up again and stir in the honey and wine vinegars.
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Serve slices of the nut roast on top of a layer of the spice tomato molé, with a green salad or steamed greens.
More Information
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