tag:blogger.com,1999:blog-88795128846912917112023-11-15T08:01:50.537-08:00T-Rex Learns How To Eat PlantsAnonymoushttp://www.blogger.com/profile/10613307298621208247noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8879512884691291711.post-54559661225276180892012-12-13T01:41:00.000-08:002012-12-13T01:41:23.332-08:00Carrot & Cashew Nut Roast<span style="background-color: white;"><b>Ingredients:</b></span><br />
1 medium onion<br />
2 garlic cloves<br />
1 glug of sunflower or vegetable oil<br />
450g carrots<br />
225g cashew nuts<br />
100g bread (or breadcrumbs)<br />
1 tbsp light tahini<br />
1.5 tsps caraway seeds<br />
1tsp <strike>marmite</strike> "yeast extract"<br />
Juice from half a lemon<br />
Water<br />
Salt<br />
Pepper<br />
<br />
<br />
You’ll want your oven preheated to 180<sup>o</sup>C. Apparently that’s equal to something called gas mark 4. I usually do this when the onions are on, but you can do it when is best for your oven.<br />
<ul>
<li><span style="background-color: white;">Peel and cut the carrots into chunks, about thumb length is fine, just to make it faster to cook them. Bring a saucepan of water to the boil and simmer the carrots for about 8 minutes or until you can press a knife through them with little resistance.</span></li>
<li><span style="background-color: white;">While the carrots cook, ground* the cashew nuts to crumbs and crumble* your bread to breadcrumbs and set them aside.</span></li>
<li><span style="background-color: white;">Peel and chop* the onion, chop a tiny bit off the flat end of the garlic clove and peel off the skin, then crush it.</span></li>
<li><span style="background-color: white;">Fry the onion and the garlic in the oil until soft.</span></li>
<li><span style="background-color: white;">The carrots should be done by this point, keep 65ml of the water then drain the rest. Mash* the carrot chunks.</span></li>
<li><span style="background-color: white;">Now get a big mixing bowl and throw in the carrot, garlic, onion, breadcrumbs, water and cashews you have already prepared along with the caraway seeds, tahini, marmite and lemon. Add salt and pepper as you like and stir well.</span></li>
<li><span style="background-color: white;">Get a loaf tin, (ideally 900g but whatever looks like it’ll fit will do) line the bottom with just a bit more baking paper than a snug fit, so you’ve got some “handles” to grab it out with. Grease the whole inside of this tin.</span></li>
<li><span style="background-color: white;">Cover it with foil (no one ever told me there was such thing as a shiny side, it might be obvious but I’m telling you) shiny side in. Cook for one hour.</span></li>
<li><span style="background-color: white;">Take off the foil and cook for a further 10 minutes.</span></li>
</ul>
<br />
(Note: this recipe is made far easier by using a food processor, if you don’t have one available it is still possible. It’s just a bit more work! I’ll add a * to the parts I just shove in the processor.)<br />
<br />miniluvhttp://www.blogger.com/profile/09849808986116572028noreply@blogger.com0