Things You'll Need:
- 4 1/2 c. cubed bread (divided)
- 3 c. raw cashews
- 1 c. chopped celery
- 3 tbsp. chopped fresh parsley
- 5 minced garlic cloves
- 2 tbsp. lemon juice
- 2 tbsp. melted, but not hot, margarine
- 1/2 tsp. marjoram
- 1/2 tsp. nutmeg
- 3 finely chopped onions (divided)
- pepper
- 1/2 tsp. sage
- salt
- 1/2 tsp. thyme
- 2 tbsp. vegetable oil
- 1 c. vegetable stock (or water)
- Groceries
- Cookie Sheets
- Mixing Bowls
- Non-stick Loaf Pans
- Saucepans
- Serving Platters
- Wooden Spoons
- Saucepans
- Cookie sheets
- Mixing bowls
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Step 1
Preheat oven to 400 degrees F.
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Step 2
Heat oil in a saucepan over medium heat.
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Step 3
Cook 2 c. of the onion and the garlic in the saucepan until tender.
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Step 4
Add the cashews and 1 1/2 c. of the bread cubes to the onion.
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Step 5
Add vegetable stock, salt, pepper, nutmeg and lemon juice.
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Step 6
Place half the bread mixture in a small non-stick loaf pan. Set aside.
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Step 7
Toast the 3 remaining cups of bread cubes by putting them in a 300 degree F oven for ten minutes or so. (Don't overtoast them; you just want to dry them out.)
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Step 8
Combine toasted bread cubes, margarine, the remaining onion, celery, thyme, marjoram, sage, parsley and salt to taste in a mixing bowl. Put this mixture on top of the mixture already in the loaf pan.
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Step 9
Add what is left of the first mixture to the loaf pan so that there are three layers of mixtures.
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Step 10
Put the pan on a baking sheet and bake 30 minutes, or until top is browned.
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Step 11
Let the roast cool 5 minutes, then turn out onto a serving platter. Serve with gravy, if desired.
