Rail ProjectRethink cooks!

Cheese, Cashew and Walnut Roast

"This delicious, succulent nut roast has left many meat-eaters wondering why they bother. It's an excellent substitute for turkey at Christmas or roast beef on a regular Sunday."

Rethinker: Libby White

Ingredients

SERVES 6 OR MORE

• 175 g onion, finely diced
• 175 g chopped mushrooms
• 2 cloves garlic, minced
• 1 medium red pepper, finely diced
• 2–3 sticks celery, finely diced
• 1 Tbsp mixed herbs
• 250 g cooked brown rice (about 100g before cooking)
• 110 g walnuts, finely chopped
• 110 g cashew pieces
• 5 medium eggs
• 175 g cottage cheese
• 340 g grated cheese (cheddar, smoked cheddar, red Leicester, etc.)
• 50 mL chopped fresh herbs (parsley, rosemary, thyme, etc.)
• 1 Tbsp Dijon mustard
• Salt and pepper to taste
• Olive oil

Instructions

1. Sauté the onion and celery in olive oil until they begin to go transparent.
2. Add the mushrooms, garlic, red pepper, dried herbs, salt and pepper. Cook until mixture is soft, stirring regularly to avoid burning.
3. Combine the cooked ingredients with all the remaining ingredients in a large bowl and mix well.
4. Line a 2 lb loaf tin with baking parchment. The simplest way to do this is to use two pieces that will cross over on the base of the tin— a narrow one for the length of the tin and a wide one for the width. Fill to, at most, 7 cm (3 ") deep. Fold paper over to help prevent drying out. If the mixture is too deep, the outside may get rather leathery before the inside is properly set. Avoid using ordinary, old-fashioned greaseproof paper as it lacks the non-stick properties of silicone parchment and this is a very sticky mixture. (If you have to use it, make sure it is generously buttered.)
5. Bake at 180° C for 1–1 1/2 hours until firm. A knife inserted will come out wet but relatively clean, showing that the eggs have set.
6. Remove from the oven and allow to stand for 5–10 minutes before turning out and serving. Garnish with roughly chopped parsley. Carve into generous slices. Can also be served cold.

Note: For a dairy-free version you can omit the cheese, and also the eggs if necessary. Instead add 250 g of crumbled tofu to the mixture.