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Cashew Nut Roast*

(otherwise known as Mock Chicken!)

1 Large chopped onion

½ lb ground cashews (rinsed first in hot water)

½ lb wholemeal breadcrumbs **

2 teaspoons mixed herbs ***

½ pint vegetable water saved from cooked vegetables or water

1 teaspoon Marmite or yeast extract

1 dessertspoon soya flour or maize flour or gram flour (Americans use Tablespoon)

Method

Steam-fry the onion in the smallest amount of oil on a low heat.

Mix all the other ingredients together with the onions when they are softened.

Put the mixture into a heat resistant bowl or basin and press the mixture down firmly.

Place a heat resistant small plate on top and

Pressure cook for 1 hour or steam for 2 hours

When cooked and cold put the bowl with the cooked roast, in a refrigerator and leave for a day or overnight. In the morning ease the roast out of the bowl and carefully slice with a bread knife. The roast will keep for about 5 to 7 days in a refrigerator and is ideal for the times when planning ahead is important.

*Yes it really does taste a little like chicken.

**This ingredient makes all the difference. If you use shop bought bread, which is very soft the nut roast will not be the same. I use homemade bread but whole wheat bread bought from a speciality baker will do just as well. The bread should be very firm to the touch.

*** mixed herbs contain: thyme, parsley and marjoram.

[Steam-fry means to use only a little oil and a tightly fitting lid on your pan. The food will then be cooked almost in its own juices.]

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