My nut roast recipe...
Fry up in a light oil an onion, some garlic, a leek or two, and a red pepper, plus what ever else is in the fridge and needs using up. Grate a raw carrot or two into the mixture and set to one side.
Take a mixture of nuts - I use about 500g peanuts, a tin of chestnuts, a hundred grams or more (depending on your budget) of hazelnuts, a load of walnuts if you life them (they're very good for omega 3, but I don't like them) - and smash them down to flour in a food processor. Put everything into a large bowl to mix together with two or three eggs.
Add a teaspoonful of marmite dissolved in as little water as possible, along with some tomato paste (start with a nine inch squirt to you figure out what suits you), some basil, some tarragon, maybe some rosemary or some thyme, depending on your taste - just bear in mind that you need to use two or three times the quantity of herbs you'd use in making a sauce.
If the mixture is too wet add some wholemeal breadcrumbs, if too dry add the lentils I should have mentioned earlier. When it's at the consistency of uncooked christmas cake, spoon it into an oiled tin or casserole dish (I use bread tins lined with greaseproof paper because I'm lazy about washing up). Bake at about 200 degrees until the top threatens to turn really dark brown (I start checking at thirty minutes though it can take up to fifty mninutes to look "right")).
For years I made this in larger quantities for a local hostel for homeless people as the vegetarian alternative for xmas dinner and it was always well received, even though it comes with a flatulence warning :mrgreen: If you come up with any variations, please let me know...
Steve
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