Recipe for Brazil and Cashew Nut Roast with Chestnut Stuffing

Ingredients

2 tb Margarine or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
-- finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
-- (available at some
-- health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 c Chestnut puree

Instructions

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and
cook the onion until transparent, about 5 to 7 minutes. Add the garlic and
celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet,
bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add
enough wine, stock, or water to moisten the mixture so it holds together.
Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut
puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.





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