Holiday Cashew Nut Roast Meal
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 min
With a taste reminiscent of stuffing, this is perfect for a holiday buffet. Layered eggplant adds a contrasting texture to the nuts and elevates this hearty casserole into an eye popping entre. Serve with cranberry sauce and gravy for a traditional experience.
2 medium sized eggplants sliced
6 tbsp. olive oil
1/2 cup brown rice
2 cups raw cashew pieces, coarsely chopped
2 medium sized onions, chopped
2 cloves garlic, minced
3 large tomatoes
6 sliced of rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 tsp. brewer's yeast
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fresh lemon juice
Preheat oven to broil. Brush 2 tbsp oil on eggplant slices, and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices and broil 5 minutes more, or until slices are tender and light brown.
Set aside and reduce oven to 350 F.
Cook rice according to package directions and set aside. Meanwhile, heat remaining 4 tbsp. oil in large skillet over medium heat. Saute cashews, onion and garlic in oil for 5 to 7 minutes, or until onion is softened and brown. Chop 1 tomato and add to skillet, cook 3 minutes more.
Transfer cashew mixture into large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season with salt and pepper to taste.
Coat a 9X13" baking dish with cooking spray. Line bottom of dish with 1/2 broiled eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, red stripe.
Bake 40 to 45 minutes, or until top is browned and filling is hot. Serve immediately.
Recipe comes from Vegetarian Times Magazine.