BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
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kev lin
[email protected]This recipe is a keeper! The loaf is moist and delicious, and the cashew glaze is the perfect finishing touch. I will definitely be making this again for my next potluck.
Raja Asad
[email protected]I followed the recipe exactly and the loaf turned out perfectly. It is moist and flavorful, and the glaze is delicious. I highly recommend this recipe!
Tyler samir
[email protected]This loaf was delicious! I made it for my family and they all loved it. The loaf was moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this again.
Ameer Saban
[email protected]I made this loaf for a potluck and it was a hit! Everyone loved the moist and flavorful loaf, and the glaze was the perfect finishing touch. I will definitely be making this again.
Siya prodhan
[email protected]This recipe is a great way to use up leftover cashews. The loaf is moist and flavorful, and the glaze is the perfect finishing touch. I will definitely be making this again.
wahab bhuiyan
[email protected]I was disappointed with this recipe. The loaf was dry and crumbly, and the glaze was too sweet. I will not be making this again.
Rajabaxa Muzawar
[email protected]This loaf was a bit too dense for my taste, but the flavor was good. I think I will try using less oats next time.
lewis donaldson
[email protected]I followed the recipe exactly and the loaf turned out perfectly. It is moist and flavorful, and the glaze is delicious. I highly recommend this recipe!
Anthony Jackson
[email protected]This recipe is a keeper! The loaf is moist and delicious, and the cashew glaze is the perfect finishing touch. I will definitely be making this again for my next potluck.
Aroha Asofaatasi
[email protected]Just made this loaf and it turned out great! I used a loaf pan instead of a bundt pan and it worked perfectly. The loaf is moist and flavorful, with a nice nutty flavor from the cashews. I will definitely be making this again.
Ha bi Bi
[email protected]This cashew loaf was a delightful surprise! I was skeptical at first, but the combination of cashews, oats, and spices created a moist and flavorful loaf that was a hit with my family. I will definitely be making this again.