Name: Cashew Mushroom Loaf
Ingredients: 1 tb Vegetable oil; 1 Small onion, chopped; 2 Garlic cloves, crushed; 8 oz Cashew nuts; 4 oz Fresh breadcrumbs; 3 md Parsnips, cooked & mashed; 1/2 ts Dried rosemary; 1/2 ts Dried thyme; 1 ts Nutritional yeast (optional); 1/4 pt Hot water; 1 Salt & freshly ground pepper; 1 oz Butter; 8 oz Mushrooms, chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Main dish	1	Servings

INGREDIENTS

1	tb	Vegetable oil
1		Small onion, chopped
2		Garlic cloves, crushed
8	oz	Cashew nuts
4	oz	Fresh breadcrumbs
3	md	Parsnips, cooked & mashed
1/2	ts	Dried rosemary
1/2	ts	Dried thyme
1	ts	Nutritional yeast (optional)
1/4	pt	Hot water
1		Salt & freshly ground pepper
1	oz	Butter
8	oz	Mushrooms, chopped

INSTRUCTIONS

Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the
onion & garlic till soft. Grind the cashew nuts, then mix with the
breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure
to scrape all the juices into the mixture. Dissolve the yeast in the water
& mix into the vegetable & nut mixture. Season well. Melt the butter in a
skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin
then press in half the nut mixture, cover with a layer of mushrooms & top
with the rest of the nut mixture. Press in well. Cover with foil & bake for
1 hour. When cooked, remove the pan & let stand for 10 minutes before
turning onto a plate.  Serve hot or cold. Slice to serve. Serve with
vegetables or a crisp green salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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