This nut roast recipe below is so delicious at any time of the year but is a favourite especially at Christmas served with my double cranberry chutney; page 212 of my book ‘Macrobiotics for all Seasons’.
You can also watch me making some other delicious Christmas Fare on my you tube channel link here. Crispy roast potatoes, delicious chocolate pudding and so much more.
10 or 12 medium fresh shitake mushrooms, very thinly sliced
1 tbsp. all-purpose flour
2 cups organic vegetable stock or one miso bouillon sachet
1½ cups finely chopped nuts, almonds, pecans, hazelnuts, walnuts etc.
3 cups breadcrumbs (I make my own with sourdough), delicious
1 tbsp. shoyu
½ tsp. dried herbs de Provence
Salt and pepper to taste
Oven: Pre-heat to 190/375deg. Warm a heavy based pan add the oil and sauté the onion in the oil with a pinch of sea salt for about five minutes or until soft and then add the garlic and mushrooms. Cook for a few more minutes to allow the mushrooms to release their juice.
Sprinkle the flour on top. Stir well. Add the stock or water, stirring constantly to avoid any lumps. Bring the mixture to the boil, and simmer slowly for two or three minutes. Transfer to a large bowl. Stir in the nuts, breadcrumbs, shoyu, herbs and seasoning and mix well to combine. At this stage if you feel the mixture needs extra binding, add some water and using your hands squeeze and bind the mixture together.
Turn the mixture into to a parchment paper lined loaf tin. Press the ingredients firmly into the tin and sprinkle some chopped nuts on top. Cover with foil and bake for 15 minutes, remove the cover and bake for a further 30 minutes. Remove from the oven, allow to cool for a few minutes then turn it upside onto a rack and cool before slicing.
Serve with oriental mushroom gravy, steamed carrots and greens and top with cranberry chutney. Delicious.