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Recipes > Vegetarian Recipes > Cashew Nut & Millet Loaf

Cashew Nut & Millet Loaf

  • 1 cup organic millet
  • 2 1/4 cups water or vege stock
  • 1 brown onion, diced
  • 1 clove fresh garlic, crushed
  • 1 tablespoon olive oil
  • 2 cups grated veggies eg. carrots or kumara
  • 1 cup roughly chopped cashew nuts
  • 1 egg, beaten
  • 1 tablespoon tamari
  • 1 tablespoon unhulled tahini
  •  1 teaspoon each of the following dried herbs - oregano, marjoram, basil
  • 1 tomato, sliced or 6-8 sundried tomato halves
  • small handful sesame see
 cashew nut millet loaf.jpg

  1. Pre-heat oven to 190°C.
  2. Cook the millet in vegetable stock or water until all the liquid has absorbed and the millet is cooked through allow it to cool slightly.
  3. In a small frying pan, gently cook the onion in olive oil until it becomes clear.  Add the crushed garlic and quickly stir it through the cooked onion to just slightly cook it.
  4. In a bowl, mix together grated veggies, cashews, beaten egg, tamari and tahini,  Add the cooked millet, onion and garlic.  Combine well before turning the mixture into a greased loaf tin.
  5. Arrange slices of tomato/sundried tomato on top of uncooked loaf and sprinkly with sesame seeds.  Bake for 40 minutes or until firm.
  6. Serve with a side of lightly steamed seasonal greens and your favourite chutney.


Recipe by Lana Raill, Harvest Wholefoods
 
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