with Cashew Gravy
This is a great Winter recipe for when we crave comfort food but prefer a healthy option. Serve with salad, roast veggies or in a sandwich! It freezes well and leftovers can also be broken up through savoury veggie soups.
From ‘The Sunflower Cook Book’ by Val Parker. Recipes used in The Sunflower Centre Restaurant in Fairlie, NZ for 23 years. Published 2006, The Sunflower Press. 1 Langlois Lane, Akaroa, NZ. Phone 03 304 8646.
1tsp caraway seeds
1 large chopped onion
3 cloves chopped garlic
450g carrots cooked & mashed (save water)
100g ground sunflower seeds
125g ground pumpkin seeds
100g soaked rolled oats – drain well
Juice of 1 lemon
65mls of water or carrot juice
1 tbsp tahini
Veggie salt and pepper to taste
Cook onion and garlic in a little water till soft. Add ½ tsp tamari. Mix all ingredients together. Taste and adjust with seasoning.
Line a greased loaf tin with baking paper. Spoon in the mixture. Cover and bake at 180oC for 1 hour. Uncover for 10mins to brown the top.
All these nuts roasts and loaves are great to have cold, take on picnics, brown in slices on a BBQ, slice and freeze. Take out what you need at the time.
2 cups water
2tsp arrowroot powder
2 cloves garlic
2 tsp cold pressed oil
1 tbsp yeast
¼ cup soy sauce, or more to taste
½ cup cashew pieces
1 sprig parsley
2 tsp onion chopped finely
½ tsp salt
1 tsp kelp
Chop ingredients till very fine. Add all ingredients together into a saucepan and stir constantly until it thickens over medium heat. Dilute if necessary.
This gravy is delicious over anything.