Nut Roast

This tasty dish is a regular winner wherever I take it. I started making it in the cooler winter months with mashed potato, roast carrots and beetroot, and a mushroom gravy. Now in the warmer months I am making it with steamed vegetables, a tomato sauce and mashed potato and sweet potato with olive oil instead of butter, and a splash of lime and finely chopped celery. It tastes divine. As it freezes well, I suggest making up a big batch as you will want to eat it again and again.

Ingredients

70 gram each of macadamia nuts, pecans, almonds and sunflower seeds

1 shallot or 1 small Spanish onion, finely diced

400 gram fresh tomatoes

3 eggs, whisked

1 cup very tasty cheddar, grated (optional)

1 tsp fresh thyme, finely sliced

2 tsp fresh sage, finely sliced

1 tbsp parsley, finely sliced

1 tsp tamari

1 tsp fresh lemon juice

salt and pepper to taste

Place the tomatoes in a saucepan with enough water to stop them from sticking to the bottom. Bring them to boil and then let simmer for 5-10 minutes or until just soft and skin splitting. In a food processor or by hand roughly chop the nuts, place in a mixing bowl. Next roughly chop the tomatoes, skin and all in the food processor. Transfer to the nuts. Add all of the above ingredients and mix well. Line a loaf tin or baking dish with baking paper and pour in the nut-roast mixture. Bake in an 180C preheated oven for up to 1 hour and 15 minutes.

If I see the top is starting to brown too much I mix it in with the rest of the mixture and let the top brown all over again. I do this because the top can easily be cooked well before the rest of the roast.

Recipe by Veet – from her book ‘Veet’s Cuisine’ – veets.com.au/blog

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