Title: Cashew Mushroom Loaf
Categories: Vegetable Ground
Yield: 1 Servings

1	tb	Vegetable oil
1		Small onion, chopped
2		Garlic cloves, crushed
8	oz	Cashew nuts
4	oz	Fresh breadcrumbs
3	md	Parsnips, cooked & mashed
1/2	ts	Dried rosemary
1/2	ts	Dried thyme
1	ts	Nutritional yeast (optional)
1/4	pt	Hot water
1		Salt & freshly ground pepper
1	oz	Margarine
8	oz	Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C).

Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well.

Melt the butter in a skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve.

Serve with vegetables or a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

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