CASHEW NUT LOAF
- 2 large onions
- 2 tablespoons cold pressed vegetable oil
- 2 medium tomatoes, washed and diced
- Quarter teaspoon ground ginger
- 350g unsalted cashew nut pieces
- Half cup fresh wholemeal breadcrumbs
- 1 teaspoon mixed herbs
- Half cup of soya flour for binding (more if required)
Preheat oven to 190oC.
Saute the onions in oil in a frypan until tender.
Add the tomatoes and ginger to pan and simmer another five minutes.
Using a coffee grinder or food processor, grind the cashew nuts into a coarse meal.Combine the wholemeal breadcrumbs and herbs.
Mix dry ingredients, then add soya flour and stir in.
Add the onion and tomato mixture to the large mixture and stir well.
Brush vegetable oil around the inside of a loaf dish to avoid sticking and then pack the mixture into the loaf dish, eliminating any air pockets.
Bake until cooked through and light brown on top; usually about 45 minutes.
Serve with freshly made tomato sauce, and a variety of vegetable dishes.
FESTIVE ENGLISH CHESTNUT BREAD ROLLS
- 175g / 6oz strong wholemeal flour
- 175g / 6oz strong white flour
- 2.5ml / 1/2tsp salt
- 2.5ml / 1/2tsp ground nutmeg or cinnamon
- 12g / 1/2oz fresh yeast (or 5ml/1tsp dried yeast)
- 10ml / 2tsp sugar
- 240ml / 8floz (approx) hand-hot water
- 100g / 4oz chestnuts (cooked weight), chopped
to glaze:
- soya milk
1. Pre-heat oven to 220C/425F/Gas Mark 7.2. Mix the flours, salt, and the nutmeg or cinnamon together in a large mixing bowl.
Cream the yeast and sugar together and add a little hand-hot water.
Mix well and leave in a warm place for 5 minutes, until frothy.
3. Pour the yeast mixture over the flour in the bowl and add enough water, one tablespoon at a time, to make a stiff, but not sticky, dough.
4. Tip the dough out onto a floured work surface and knead for 10 minutes.
Place the dough in a clean, lightly oiled bowl, cover with a clean tea towel or loose cling film and leave in a warm place until doubled in size (about 1 hour).
5. Punch the dough down, turn out onto a floured surface, add the chopped chestnuts and knead for 5 minutes, making sure the chestnuts are evenly distributed throughout the mixture.
6. Divide into 6 balls and shape into rolls.
Allow to prove by leaving the rolls in a warm place for 20~30 minutes, until well risen.
Glaze with soya milk and bake for 15~20 minutes in the pre-heated oven.
If the rolls sound hollow when tapped on the base, then they are cooked.
GERMAN BLACK BREAD ( PAIN NOIR )
Any German-philes able to confirm this is the stuff???
If it ain’t it sure looks good 
- 1/2 cup water
- 1 oz unsweetened chocolate
- 2 tsp sugar
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 1/2 cup molasses
- 1/4 cup oil
- 1 tbsp caraway seeds} I leave the seeds
- 1 tbsp dill seeds } out because my
- 1 tsp fennel seeds } hubby doesn’t like the flavor
- 3 cups rye flour
- approx 3 cups all purpose flour
1. Heat 1/2 cup water and chocolate.
Stir until chocolate is melted. Cool to lukewarm2. Dissolve sugar in 1 1/2 cup warm water.
Sprinkle yeast over and let stand 10 minutes or until foaming.
3. Stir in chocolate mixture, molasses, oil, seeds, salt and rye flour.
Beat until smooth
4. Add enough all purpose flour to make a soft dough
5. Knead. Let double in bulk.
Punch down and shape.
Let double again.
6. Bake in a 400 degree F oven for about 30 minutes.
VEGAN CORNBREAD
This is the recipe I use the most…
- One Cup of corn meal
- One Cup of flour
- One Cup of Rice milk or soy milk (I like the rice milk)
- One TBS of baking powder
- Salt to taste
(you can add onions and Jalipino peppers for spice)(add water to the consistancy you prefer
(less water makes a “rougher” bread)
Mix all and place into an oiled and floured pan or baking dish
Pre heat oven to 350 deg.
(you may have to up that to 375 or 400 – it will depend on your oven)
Bake for 30 min at 350 (375-400) deg.
Note: I am not sure what the deal is with ovens…
I use an old gas oven and I guess it is just hotter than the dial marks as I often have to bring the temp. down to prevent burning
- you may have to adjust temp. to your oven.
Check in 30 min – stick a knife or fork in it – clean and dry and its done
CASHEW CHESTNUT LENTIL LOAF
2 8-oz jars of chestnuts
8 ounces cashews
8 ounces red lentils
1 15-oz can diced tomatoes,
preferably fire roasted if you can find them
1/3 cup rolled oats
seasoned salt, pepper
Preheat oven to 400 degrees.
Put lentils in a small saucepan with water to cover by a few inches. Bring to a boil and simmer for 15 minutes. Drain in a fine mesh strainer.
Grind cashews to a fine powder in a food processor and place in a large mixing bowl. Grind chestnuts in same food processor until very fine, and add to the bowl. Mix in the drained lentils, the can of tomatoes including the liquid, and the rolled oats. Add seasoned salt and pepper to taste. The mixture should be fairly thick… if it is too loose, add more ground cashews.
Oil two 8 x 5 inch loaf pans. Place half the mixture in each pan and bake for about 45 minutes, until nicely browned.
Makes 4-6 servings, with leftovers for lunch the next day!
CRANBERRY – ORANGE BREAD
2 cups flour
1 1/3 cups sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh cranberries, cut in halves
1 tsp. vanilla extract
1/2 tsp. almond extract
2 Tbsp. butter
grated rind of 1 orange
rest of orange, seeded and liquified
in a blender or food processor
( add water to make 1 cup, if necessary )
1 egg, beaten
1/2 cup pecans or walnuts, chopped
Heat oven to 350*. Blend flour, sugar, baking powder, and salt. Mix in butter, orange rind, egg, the extracts, and the liquified orange. You may need to add a few tablespoons of water to make the mixture manageable, but it shouldn't be wet enough to pour. Mix in the nuts and cranberries gently. Spoon into a greased 9" x 5" loaf pan and bakefor about 1 hr., until toothpick inserted in center comes out clean.
Makes one loaf.
