Best 4 Carrot And Cashew Nut Roast Recipes

CARROT-CASHEW SALAD

Steps:

• Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.

NUT ROAST

Steps:

• Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
• Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
• Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
• In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
• Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don't be shy!)
• If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
• Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
• Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
• Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
• Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

CARROT AND CASHEW NUT ROAST

Steps:

• Preheat oven to 350.
• In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
• Sweat onion and garlic in oil until soft.
• In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
• Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
• Bake 1 hour.
• Remove foil and bake 10 min more.
• Rest 10 minutes in the pan before unmolding.

CARROT NUT CAKE

Steps:

• In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.