Serves: 8
Total Calories: 38

2 tablespoons margarine or water
1 onion finely chopped
1 garlic clove, crushed
5 celery stalks, finely chopped
3/4 cup cashew nuts finely ground
3/4 cup brazil nuts finely ground
1/4 cup millet, flaked, (available at some health food stores)
1/4 cup bread crumbs
1/2 cup potato mashed
2 teaspoons parsley minced, fresh
1 teaspoon sage dried
1/2 teaspoon oregano dried
1/4 teaspoon ginger ground
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/2 lemon and rind grated
dry red wine veg broth or water
salt and pepper, to taste
1 cup chestnut purée

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Nutritional Facts:

Serves: 8
Total Calories: 38
Calories from Fat: 12

More Recipes from the Cook'n Vegetarian Cookbook:
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Banda Kopir Tarkari (Bangladesh)
Bean Burritos with Salsa Mexicana
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Brazil and Cashew Nut Roast with Chestnut Stuffing
Bulgur Pilaf
Bulgur and Walnut Loaf
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Cauliflower and Red Lentil Curry
Cheddar-Olive Tart
Chestnut and Rice Savoury
Chestnut, Walnut & Red Wine Loaf
Chick Pea Loaf
Chickpeas Italienne
Chickpeas in Spicy Tahini Sauce
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Cumin Rice with Eggplant and Peppers
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Curried Lentils
Curried Rice And Lentils
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Fettuccine with Tomato-Avocado Sauce
Fettuccini Primavera
Fried Bean Curd with a Sweet & Sour Sauce
Fried Rice, Eggs and Vegetables
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Hominy Au Gratin
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Lentil-Nut Loaf
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Pasta Primavera
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