Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Soy Free; Gluten Free

This is a crowd pleaser. I make this for potlucks and everyone really devours this dip. Easy to make with 1 pie plate to take and 1 pie plate to enjoy later, this is the perfect dish.

I've made this for a few potlucks and every time this gets eaten where I only have the dish to take home. Vegans and non-vegans enjoy this dip with chips, crackers, or pita chips..... This is the winner! :)

1 cup nutritional yeast
1/2 cup of cashews (you can use almonds - however it won't be as creamy)
1/4 teaspoon of salt
1 pound of spinach
4 cups of artichokes (I use 1 jar of artichokes from Costco 33 ounces - drained)
1/2 cup of non-dairy milk (I use hemp)
3 cloves of garlic
1 can of cannellini (white) beans (drained and rinsed) (1 cup if made fresh)
1 Tbs. tapioca flour
1 tsp. basil (dried) or 1 Tbs. basil (fresh)
juice of 1 lemon

1. Preheat oven to 350 degrees F.

2. In a food processor, combine all of the ingredients, except non-dairy milk, until smooth.

3. In (2) 9" pie plates, scoop out and spread dip evenly. Drizzle non-dairy milk on top of the filled pie plates.

4. Bake until fully crusty on top (about 1 hour), serve warm from the baking dish/pie plates.

Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Raw Cashew Vanilla Frosting

Raw Cashew Vanilla Frosting
Soy Free; Gluten Free; Raw; Vegan

This recipe makes 4 cups. So, knowing that there will be leftovers you can double the cupcake recipe or cut this in half. Or, use on a bowl of fresh fruit for a sweet and simple dessert :)

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup date water (use more or less to achieve desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

1. Blend all of the ingredients in a high powered food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Frost cupcakes or scoop on fresh fruit .

Raw Pear Walnut Cheesecake

Raw Pear Walnut Cheesecake
Vegan; Raw; Gluten Free; Serves 8

Lately I've been on a ginger kick. From the Ginger Chai cupcakes for my birthday to this, it seems that striking gold with my adult recipes =)

Ingredients

Crust:
1 cup walnuts
1 cup Medjool dates, soaked overnight
1/4 tsp. sea salt

Filling:
3 cups raw unsalted cashews, soaked overnight and drained
1 ripe pear, coarsely chopped
2/3 cup coconut oil, liquidfied
2/3 cup ginger syrup
1/4 cup pear juice (unsweetened)
1 whole vanilla bean pod, split open and vanilla scraped out

Topping:
1 pear coarsely shopped
1/3 cup walnuts, chopped
2 tsp. ginger juice


Steps

1. To make the crust, pulse walnuts, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, pear, coconut oil, ginger syrup, pear juice, and vanilla in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add pears, walnuts, and ginger juice in a bowl. Combine until walnuts and pears are coated and pour on top of the 'cheese' layer. Freeze until set, about 3-4 hours.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Raw Blackberry Crumble

Raw Blackberry Crumble
Raw; Vegan; Gluten Free; Soy Free

This recipe is adapted from Getting Raw. I had blackberries on hand, so use what berries you like. This lasted not even a 24 hours in my household, with unexpected house guests (friends are always welcome) and the boys being home all day since summer holiday.... These should last about 5 days tightly wrapped and stored in the fridge! Happy Summer...

For crust and topping:
2 cups shredded coconut
1/2 cup cashews
1/4 tsp salt
1/4 cup agave or brown rice syrup

1. Process coconut, cashews and salt in a food processor until fine and crummy, then add in the agave or brown rice syrup until well mixed.

2. Press the 2/3 mixture into a pan that has been lined with cling wrap. Make it thick enough that it will hold up as a cookie base when done.

3. Refrigerate while making the jam. (I stuck mine in the freezer.)

Blackberry Jam

1 10 oz package of frozen blackberries thawed and drained or 1 carton fresh berries
3 TBSP date paste (see recipe in blog)
1/4 cup agave syrup or brown rice syrup to sweeten to taste.

1. Using a blender or food processor, blend berries until nicely chopped and mixed. Taste for sweetness and add more agave or brown rice syrup if necessary.

2. Once the bottom crust is set, pour the jam over and spread. Best to let this set up in the fridge before adding top layer. I didn't wait and pressed out little balls and layered over the top to keep it floating on top of the jam (because it wasn't set yet) but you could just sprinkle the crumb topping over as well.

3. Best to let the whole thing sit a couple of hours in the fridge covered to set up. Then cut and use plastic wrap to help you get it out of the pan in one piece.

Sharp Cheddar

Sharp Cheddar
Vegan

Here is the last recipe to the wine and cheese tasting. This recipe makes about 1 1/2 pounds, so the note here, is freeze half for up to 3 months. This recipe is not soy free.... Found in VegNews

2 cups raw cashews, soaked in water for at least 3 hours and drained
3/4 cup nutritional yeast
1 1/3 cups rejuvelac, divided
1/3 cup canola (I used olive oil, since I ran out of canola)
3 Tablespoons medium brown miso
1 1/4 teaspoons salt
8 teaspoons agar agar powder

1. In a high speed food processor or blender, combine cashews, nutritional yeast, 1/3 cup rejuvelac, canola or olive oil, miso and salt. Process until smooth and mixture will be thick.

2. Transfer mixture into a large glass bowl, cover with a towel and let rest for 24 to 72 hours at room temperature. Taste occasionally until desired level of sharpness.

3. In a medium saucepan, whisk together remaining 1 cup rejuvelac and agar. Bring to a boil continuing to whisk over medium heat for about 3 minutes until agar is dissolved and mixture is thick and bubbling. Reduce heat to low and add cheese mixture, whisking until smooth, remove from heat.

4. Pour cheese into a 9" round cake pan, lined with parchment paper. Let cool for 30 minutes at room temperature. Place in fridge for 3 to 4 hours until hard. Remove from pan, store in fridge wrapped in parchment paper for up to 4 weeks. For longer storage, seal in freezer safe plastic bag.

Sun-Dried Tomato and Basil Cheese

Sun-Dried Tomato and Basil Cheese
Vegan; Makes about 12 oz

This was by far the favorite of the party! I also have to admit, this is my favorite too! I only got a small sliver, so you know this will be a repeat recipe. I shaped this one as a log, but can be made in the shape of a ball or in a mold. I had the cheese cultured for 2 days.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
1/2 cup finely chopped sun dried tomatoes (I used the ones packed in oil)
1/2 cup slivered fresh basil, firmly packed
3 Tablespoons nutritional yeast
2 cloves of garlic, minced
1 teaspoon salt

1. Put the Basic Cashew Cheese, sun-dried tomatoes, basil, nutritional yeast, garlic and salt in a large bowl. Mix well.

2. Shape the cheese into a log, or form of choice by hand. Wrap in plastic wrap and refrigerate for at least 6 hours.

Cashew Chevre with Lemon Zest and Peppercorns

Cashew Chevre with Lemon Zest and Peppercorns
Vegan; Makes 12 oz

This recipe was the first one I made, I let the basic cashew cheese culture for about 24 hours. The note for this recipe is not to let the basic cashew cheese get too tangy. I made this recipe into a cheese ball, but you can use a mold or even a cake pan.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
Grated zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon salt
2 to 3 Tablespoons fresh cracked black or multicolored peppercorns

1. Put the Basic Cashew Cheese, lemon zest and juice, nutritional yeast, and salt in a large bowl. Mix well.

2. Using plastic wrap: Sprinkle the cracked peppercorns and (I added this part) lemon zest evenly over the plastic wrap. Pack and wrap the cheese. Smooth and shape into a ball, refrigerate for at least 6 hours.

Basic Cashew Cheese

Basic Cashew Cheese
Vegan; Makes 1 pound

This is the base for the sun-dried tomato basil and cashew chevre with lemon zest and peppercorns. The longer you soak the cashews, the softer they are and the easier they break down. This means you can get a creamier texture.

2 cups raw cashews, soaked in water for 3-8 hours and drained
pinch of salt
1/4 to 1/2 cup of rejuvelac

1. Put the cashews and salt in a food processor and process. Pour in just enough of the rejuvelac to process the cashews. Process until smooth and creamy, occasionally stopping to scrape the sides of the food processor. Repeating the blending process if needed.

2. To culture the cheese, transfer to a clean glass bowl, cover, and let rest at room temperature for 8 to 36 hours depending on how sharp a flavor you want. The cheese will thicken as it cultures.

3. If you will be using the cheese as a base for another recipe, simply cover and store it in the fridge for up to 2 weeks. Otherwise, transfer to a glass mold and smooth the top. Cover and let firm for at least 6 hours.

Nacho Cheese Sauce~Vegan Style

Nacho Cheese Sauce~Vegan Style

I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.

1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt

1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.

2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.

Store in a covered container for up to 4 days in the fridge.

Adapted from: Artisan Vegan Cheese

Cashew Queso

Cashew Queso
Vegan; 10 minutes

When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!

Ingredients
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic

Directions

Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!


Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B

Ravioli Fillings~ Just To Name A Few

Ravioli Fillings~ Just To Name A Few

The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....

Triple Nut Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste

For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....

"Ricotta" and Spinach:

1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted

1. Mash the tofu with a fork and add the garlic. Set aside.

2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.

Wild for Mushrooms:

1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)

1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.

Pumpkin Spice Almost-Raw Cheesecake

Pumpkin Spice Almost-Raw Cheesecake
Vegan, Gluten Free, Almost Raw

Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.

Crust:

1 cup Walnuts
1 cup Dates
1 pinch of salt

Filling:

1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt

1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)

3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

A Nutty Kind of Pesto

A Nutty Kind of Pesto
Vegan

This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....

Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste

Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!

Vegan Key Lime Pie

Vegan Key Lime Pie
45 minutes

I made this for a potluck on Sunday, and I didn't even get to make it out of the house before all but 2 slices were gone. Rave reviews from the entire party, so I know this is a hit! Super Easy, I had it assembled in about 30 minutes and froze it for about 8 hours with about a 30 minute commute in between. In a perfect world maybe freezing over night would work, but when your short on time, this still makes a spectacular presentation!

Ingredients:

Crust
1 cup almonds
1 cup dried Medjool dates
pinch of sea salt

Filling
3 1/2 cups raw cashews -soaked over night
3/4 cup fresh lime juice
3/4 cup agave
1 cup organic, unrefined coconut oil- liquefied (see below)
1/2 cup water
1 vanilla bean or 2 teaspoon vanilla extract
1/2 teaspoon sea salt
for extra lime flavor, I added about a 1/4 lime zest (optional)

Directions:

To melt coconut oil, if solid:

Measure out 1 cup of solid coconut oil and place in shallow bowl of warm water. As it softens, stir. Replace the water in the shallow bowl with fresh warm water and repeat until all is melted. I only needed to have the oil sit in the water for about 10-15 minutes to make it reach a fully liquid state.

To make crust:

Blend almonds, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

To make filling:

Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy.

To assemble:

Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

Found and inspired by Manifest Vegan and a fellow Pinterest.

Frozen Strawberry Lemon Cheesecake

Frozen Strawberry Lemon Cheesecake
Vegan; Raw; Gluten Free; Serves 8

I made this for Grants birthday. Super easy to make, your food processor will be used a lot. Grant liked it, however depending on where you live-the cake to be more like a ice cream cake may stay more frozen then thawed.... I took it out an hour before, but it was still more frozen-still very yummy! Bruce loved it, too! I garnished it with strawberries covered in vanilla coconut yogurt and then frozen.

Ingredients

Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt

Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract

Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice

Steps

1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Found from a reader of The Kind Life

Fruit and Nut Bars

Fruit and Nut Bars
Vegan, Raw, Gluten Free
Makes one 6 x 10 pan, makes about 8 bars

1 cup dried fruit of choice (cranberries, blueberries, bananas, apples, cherries, strawberries) home dried in low heat dehydrator is best to remain food integrity. You want the fruit to remain tender, not crunchy if you're going to use it in this recipe.
1 cup dates (whole- roughly chopped and pitted)
2/3 cup Raw almonds
2/3 cup Raw cashews
2 tsp. finely grated citrus zest (lemon, orange, lime-I use a combination)
3-4 drops almond extract if desired

1. Spray or oil pan, set aside.

2.Place fruit, dates, zest and extract in food processor/blender/Vitamix and process until you have a smooth paste. Pour into a bowl and set aside. Pulse nuts in blender until finely chopped but not pureed/mushy.

3. Combine nuts and paste. Mix well (fingers work best). Transfer to prepared pan, smooth and allow to sit until firm. Store tightly covered in refrigerator.

Cashew Cream

Cashew Cream
Vegan; Gluten Free; Prep Time: 6 hrs.; 10 minutes

I made this to go with the fabulous meal for Bruce and the boys. When I made the recipe originally I followed it to a "T". I felt like it called for way too much lemon juice, so in the post it I'm adjusting the lemon juice. If you feel you need more add an extra tablespoon. To make sweet add 2-3 teaspoons of sugar.

2 cups raw cashews, soaked in 4 cups of water for at least 6 hours, then drained
1 cup cold water
2 Tablespoons lemon juice
Dash or two of sea salt

Place all the ingredients in a food processor and blend until very smooth, about 5 minutes.
**Will keep fresh for one week in a tightly sealed container in the fridge.

Found: Great Gluten-Free Vegan Eats

Breaded Broccoli and Tofu

Breaded Broccoli and Tofu
Vegan, 15 min

Now that broccoli is in season here in Colorado Springs, hit those farmer markets and try this recipe out! Bruce is not a fan of broccoli, and he had 3 servings of this.... I served this with Rosemary Roasted Potatoes that is located in the blog. It made a perfect light meal, and the tofu helped make the meal feel complete. Happy Cooking Everyone!

2 cups of broccoli, chopped
1 package of firm tofu, pressed (see notes) and cubed
3 Tablespoons earth balance
3 Tablespoons olive oil
2 cloves of garlic, chopped
1/2 cup of whole wheat bread crumbs (I used Italian seasoned and Panko)
1/3 cup ground cashews (I added garlic red bell pepper seasoning to it)
Salt and pepper to taste

Directions:

1: To press the tofu, place between 2 plates and place a can of beans on top. Continue to prep.

2: Clean the broccoli well and put them in boiling water for about 5 minutes to blanch them. Rinse and set aside.

3: In a large cast iron or sauté pan, melt half of the earth balance and half of the olive oil.

4: Add the chopped garlic and tofu. When tofu is golden add the broccoli.

5: When the broccoli is browned and "crispy", add the bread crumbs and the rest of the earth balance and olive oil.

6: At the last minute, add the cashew mixture until golden brown as well.

7: Add salt and pepper to taste, and serve!

Enjoy! They are really, really good.

Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing
Vegan; Serves 8

Serve with a colorful salad!

For the Roast:
1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed (I used oat bread)
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
nutmeg
2 Tbsp. lemon juice

For the Stuffing:
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped

1. Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper.

2. Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.

3. Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients together.

4. Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.

5. Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).

6. Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

Found: PETA VegCooking.com