Festive Nut Roast Recipe

Nut roast 01

Nut roast is a traditional festive recipe that is common amongst vegetarians. This raw version is packed full of flavour and contains lots of seasonal vegetables which are good for us at this time of year. All the ingredients combine to create a deliciously nutty winter dish.

For the Nut Roast:

½ cup walnuts
½ cup almonds
1 cup pumpkin seeds
½ cup sunflower seeds
½ red pepper, diced
½ yellow pepper, diced
1 large tomato, diced
1 red onion, diced
1 large courgette, diced
3 tbsp olive oil
2 tbsp lemon juice
¼ cup fresh coriander, finely chopped
¼ cup olives, finely chopped
1 tsp harissa
2 tbsp agave nectar
1 tbsp apple cider vinegar
1 tbsp dried basil
1 tbsp nutritional yeast
Pinch salt and black pepper
¼ cup ground flax seeds

Nut roast 02

¬ Process first four ingredients in food processor until finely chopped
¬ Marinate red and yellow pepper, tomato, red onion, courgette in olive oil and lemon juice in a separate bowl, for at least 30 minutes
¬ Add nuts and seed mix to marinated vegetables and stir well
¬ Add remaining ingredients and continue to mix all ingredients until thoroughly combined
¬ Roll into log shaped pieces
¬ Optional: place on mesh screen in dehydrator for 3-4 hours at 115F

Caramelised onions:

3 medium red onions, finely diced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp ground coconut sugar

¬ Coat diced onions in other ingredients
¬ Place on teflex sheet and dehydrate for 8-10 hours at 115F

Butternut squash and sage mash:

butternut-squash-mash

1 medium butternut squash, peeled
½ cup cashews, soaked for 2 hours and drained
4 tsp fresh sage or 2 tsp dried sage
2 tsbp olive oil
3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp raw honey
1 tsbsp nutritional yeast (optional)
2 tsp Pink Himalalayan salt
Pinch black pepper

¬ Using a vegetable chopper or food processor, dice butternut squash into very small pieces. Add 1 tsp salt and 1 tbsp lemon juice and cover in water. Soak for at least 2 hours
¬ Rinse and drain butternut squash and place in blender with remaining ingredients. Blend until very smooth. Garnish with black pepper

Wilted spinach:
4 cups spinach, coarsely chopped
2 tbsp olive oil
1 tbsp lemon juice
¼ tsp salt
Pinch black pepper

¬ Add spinach to remaining ingredients.
¬ Mix well and marinate for 1-2 hours at room temperature

Mushroom gravy (optional):

3 portobello mushrooms, finely chopped
1 tbsp sweet white miso
1 clove garlic, finely diced
1 tsp lemon juice
¼ tsp salt
Pinch black pepper
2 tbsp olive oil
¼ cup water

¬ Marinate mushrooms in miso, garlic, lemon juice, salt and pepper for 30 minutes
¬ Spread out on a teflex sheet and dehydrate at 115F for 2 hours
¬ Place ingredients in blender with 2 tbsp olive oil and blend adding a little water at a time until smooth
¬ Place gravy in a squeezie bottle

Nut roast 03

To assemble:

¬ Place a bed of spinach in a circular bowl, with a circular space in the middle
¬ Spoon the butternut squash mash into this hole in the middle of the spinach
¬ Lay 3 nut roast pieces cut into 2 inch3 discs in a stack on top of the mash
¬ Optional – top each piece of nut roast with mushroom gravy
¬ Garnish with caramelised onions and diced red pepper
¬ To serve warm, cover and place in dehydrator for 2 hours at 115F

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