Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
Mix all the stuffing ingredients together.
Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
Puree until a smooth paste and return to the saucepan.
Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
Add bay leaf and whole garlic cloves.
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
Don't drain beans until fennel and tomato sauce is cooked.
Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
Add tomato to fennel; cook 5 or 6 minutes.
Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
Add parsley and chopped fennel leaves. Season with salt and pepper.
Remove from heat, add lemon juice and remaining olive oil to taste.
Soak the rice in water to cover for 30 minutes; drain.
Heat a 3 quart pan over medium high heat until hot. Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute.
Add the ginger, garlic, chilies, garam masala, salt, and pepper and cook for 10 seconds.
Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute.
Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins.
Remove the rice to a serving platter.
Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice.
Serve with the plum sauce on the side.
Can substitute raisins for prunes.
**Such as McKay's Chicken Style Broth and Instant Season.