Cashew and Walnut Roast (for 4)
1 onion, finely chopped
150 gr mushrooms, halved & finely sliced
4 tomatoes, peeled and chopped
2 rounded tbl tomato paste
1 tsp dried basil
1 tsp dried oregano
125 gr walnuts, ground
125 gr cashews (unsalted), ground
1 cup breadcrumbs
Saute the onion in a little oil for 5 minutes. Add the mushrooms and saute for 3-4 more minutes.
Add the tomatoes, tomato paste and herbs to the mushrooms. Simmer for 10 minutes until you have a saucy consistency and excess liquid has evaporated.
Thoroughly mix the mushroom and tomato sauce with the nuts and breadcrumbs. Press the mixture into a well oiled loaf tin. For a nice finish, press 4 or 5 walnut halves along the top of the loaf for decoration.
Bake in a moderate (180degC) oven for 40 minutes. Check with a skewer that the middle of the loaf is firm. Serve with sauce (apple, cranberry, tomato etc)