Prep 30 mins
Cook 35 mins
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
We liked the flavors in this, the nuts and carrots really shine through. I halved the nuts to make it lower fat, but that didn't seem to decrease the yummy nuttiness of it. It didn't hold together well, but it still tasted good. Maybe more egg or cheese would remedy that? Give yourself a good hour for prepping everything. This feeds 4 if you are eating it as a meal (with side dishes).
A well, enjoyed healthy treat for us tonight. This is something I normally wopuld not try, but we all enjoyed it, it was very good and flavorful and healthy. Made for 1-2-3 hits.
This is a good, healthy and easy to prepare vegetarian loaf. It's attractive with its flecks of orange from the grated carrot and green from the parsley. I used soft silken tofu to prepare the loaf and served it with a mushroom sauce. The cashews I used were not salted. I think, in this case, a bit of salt added to the mix would have enhanced the flavour. Made for 1.2.3 HIT WONDERS Tag.