Cashew Nut Potroast

(Thank you Connie!) We ate this last Passover and are going to enjoy it this Thanksgiving place of Turkey. It is totally delicious!

This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once it's done, and the result is heavenly.

Ingredients:

The roast:

1/4 cup margarine

1 cup soup stock (or water)

2 large onions, chopped fine

salt and pepper

5 cloves (or an entire bulb) garlic, minced

1/2 teaspoon nutmeg

3 cups raw cashews

2 tablespoons lemon juice

1 1/2 cups bread (You can use a nice veggie bread.)

The "stuffing":

3 cups bread cubes, toasted

1/2 teaspoon marjoram

1/4 cup margarine, melted but not hot

1/2 teaspoon sage

1/2 to 3/4 cup finely‑chopped onion

3 tablespoons parsley, chopped

1 cup chopped celery

salt to taste

1/2 teaspoon thyme

Method:

(From the first list:) Melt the margarine in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non‑stick loaf pan (or a greased loaf pan if a non‑stick pan is unavailable).

(From the second list:) Mix together all the ingredients. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.

Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400º for half an hour. The top ‑should be browned.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare.

The stuffing works well on its own. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health‑food stores and in general grocery stores. If you really can't find it, use water.