I S S U E 07 - G et C o o k i n g
Cashew and carrot loaf This is a great alternative to a Sunday roast and is very cheap to make. Best of all, it has plenty of protein for your growing kids and you can still serve it with all the trimmings!
2. Put the carrots, onions and garlic in the food processor with the chopping blade, turn it on and chop the veg until they are very fine
INGREDIENTS: 400g raw cashews 2 carrots 1 onion 2 small garlic cloves 1 tsp mixed dried herbs Half tsp stock powder 2 slices bread (this recipe is great for using up stale bread) 1 tbsp mixed seeds (you can buy these in packets from health shops and larger supermarkets) 50ml olive oil
INSTRUCTIONS: 1. This is best made in a food processor if you have one, otherwise chop everything finely by hand
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3. Add the bread and all the herbs, spices, stock powder and oil and keep turning until the mixture is well combined and resembles fine breadcrumbs 4. Grease a loaf tin or square baking tin and then tip the mixture into it and smooth the top
5. Roast it for 40 minutes at 180 degrees C
6. Serve with mashed potatoes, steamed or boiled vegetables like cabbage, carrots, sweetcorn and peas — and gravy if you like!
Recipe supplied by Sally J. Hall, author of Plant Based Baby.
www.FamilyFirst.co.uk
