Organic recipe of the week – vegetarian nut roast for Thanksgiving dinner

Thursday the 26th is Thanksgiving so why not celebrate it with this tasty vegetarian dish as it may be hard to source an organic turkey this early unless of course you have one stored in the freezer and ready to eat!

Vegetarian Nut Roast

Organic Ingredients:

1 x 100g almonds

1 x 100g hazelnuts

1 x 100g cashews

1 x courgettes

1 x head of celery

2 cloves of garlic

1 x bunch of thyme

1 x bunch of rosemary

2 x eggs beaten

150g breadcrumbs

Salt and pepper to taste

Method:

Put all of the nuts in a blender and blitz it until chopped, it does not have to be too fine it can be chunks of nuts, then transfer it to a large mixing bowl. Then add in the breadcrumbs. Blend the garlic, celery and courgette and add it to the bowl. Add in the chopped thyme and rosemary. Then add in the beaten eggs and stir the mixture thoroughly. Line a bread loaf tin with grease proof paper, and then simply spoon the mixture into the tin. Place it into a pre-heated oven at 170, and cook for 1 hour until a nice golden deep brown colour on top.

To serve it, simply remove it from the loaf tin by turning upside down and place on a bread board and cut in slices. Serve it with all of the usual trimmings!