Bakedcashewloaf Recipes

BAKED COD (THE BEST RECIPE!)

Steps:

• Preheat oven to 400°F (207°C).
• Arrange the cod fillets in baking tray. Drizzle the olive oil onto the fish, follow by lemon juice, salt and cayenne pepper.
• Bake the cod in the oven for 10 - 12 minutes, depends on the thickness of the cod. Garnish with parsley and serve immediately.

HOW TO MAKE CASHEW CHEESE

Steps:

• Combine cashews and 1 1/2 cups room temperature water in a bowl. Cover with a clean towel to prevent dust from settling in the water, and soak 8 hours to overnight.
• Transfer soaked cashews to a blender. Add 1/2 cup fresh water and coconut oil. Process until smooth.

BAKED CASHEW CHEESE

Steps:

• Soak the nuts overnight in a bowl of water to cover.
• Drain the nuts and place in the blender with the remaining ingredients. Blend until smooth.
• Place mixture in cheesecloth and close up. Place cheesecloth in a strainer over a bowl. Place in refrigerator overnight.
• The following day, drain off any liquid. Plop mixture out of cheesecloth into an oiled oven-proof bowl or dish. Preheat oven to 350°F and bake for 40 minutes or until the cheese is firm and the top is golden brown and cracked. Serve warm or let cool and store in the refrigerator.

CASHEW NUT LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Combine vegetarian meat substitute, cashews, onion, evaporated milk, cracker crumbs, eggs, milk, butter, parsley, nutritional yeast, yeast extract spread, paprika, vegetarian broth mix, sage, garlic powder, flavor enhancer, and celery salt in a large bowl and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until set and golden brown on top, 45 to 60 minutes.

CASHEW MUSHROOM LOAF

Steps:

• Pre-heat the oven to 350*F .
• Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
• Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
• Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
• Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!

BAKED CASHEW LOAF

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.