Monday, November 28, 2011

Holiday cooking

With the holidays here, often our focus is turned to cooking various treats, etc. I'd like to share one of my favorite recipes for a main dish, though. I made it just last week, for Thanksgiving dinner!

I hope you will enjoy it!

Harvest Nut Roast

1½ cups chopped onion
3 tablespoons water
2 tablespoons oil (olive is best)
2½ cups finely chopped celery
¾ cup chopped walnuts
¾ cup ground pecans
1½ teaspoons salt
2 cups soy milk (plain Silk® is good)
1¼ teaspoons basil
½ teaspoon sage or 1¼ teaspoons thyme
3 cups whole grain bread crumbs

1. Sauté onions in water and oil until clear. Put in bowl and add remaining ingredients, omitting bread crumbs. Stir together well.
2. Fold in bread crumbs. Pour into greased 8”x8” baking dish. Bake at 350°F for 60 minutes. To prevent overbrowning on top, you may need to cover with foil near end of baking time. Delicious with Country-Style Gravy.

Country-Style Gravy

2 cups water
½ cup raw cashew pieces
1 tablespoon onion powder
¼ teaspoon garlic powder
¼ teaspoons salt
3 tablespoons Bragg™ liquid aminos (unfermented soy sauce)
1 tablespoon brewer’s yeast flakes
1 tablespoon cornstarch

1. Blend all ingredients on high 2–3 minutes until creamy.
2. Pour into saucepan and cook on medium-high until thick, stirring constantly.
3. Serve over entrée roasts or loaves, potatoes, or biscuits. Yield: 2½ cups.

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