Dec. 23, 2015, 5:55 p.m. by Giuliana
Merry Christmas... and here a Nut Roast recipe from our new kitchen!
1 x onion
2 x cloves garlic
2 x sticks celery
1 x cooking apple
40g butter/coconut oil/olive oil
1 x lemon (grated zest and juice)
2 x portobello mushrooms
300g mixed nuts (walnuts, peanuts, almonds, cashews, pecans)
3 x eggs
40g cheddar cheese grated
1 x cup vegetable stock
Finely chop the onion, garlic, celery and sauté in some olive oil and butter or coconut oil. Add the sliced portobello mushrooms, cook gently for about 5 mins. Then add the finely chopped herbs and chopped apple. Saute a little another 5 mins. Remove from the heat transfer to a big bowl and add the chopped mixed nuts, breadcrumbs, butter/ coconut oil.
Combine well, then add the beaten eggs, cheddar cheese, and enough vegetable stock to create a loose consistency. (note… can be made without eggs, for vegan diet just use stock) Place the mixture into the greased loaf tins and bake for about 40mins at 180degrees.
Serve warm with spiced cranberry chutney.
Note for your diary: Please join us for the grand re-opening of our TripKitchen (9th of January) to celebrate with us and enjoy 50% off on all food bill... stay tuned and see you at Trip in the new year!