Cashew Mushroom Loaf

Ingredients:

1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked & mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 ts Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt & freshly ground pepper
1 oz Margarine
8 oz Mushrooms, chopped

Method:

Pre-heat the oven to gas mark 4 or 350F (180C).
Heat the oil & fry the onion & garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs.
Mix in the mashed parsnips & herbs.
Add the onion, being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water & mix into the vegetable & nut mixture.
Season well.
Melt the butter in a skillet & saute the chopped mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture.
Press in well.
Cover with foil & bake for 1 hour.
When cooked, remove the pan & let stand for 10 minutes before turning onto a plate.
Serve hot or cold.
Slice to serve.
Serve with vegetables or a crisp green salad.