Forget the turkey....

In our house, Thanksgiving and Christmas don't bring to mind daydreams of roast turkey. Nope, we get excited and sentimental about ..... cashews! Yup. For 50 odd years a cashew roast has been the centerpiece of our vegetarian holiday feasts. My mom got the recipe decades ago, as a student nurse, and I still have that tattered, stained, original piece of paper, soon to be framed for the kitchen wall. We serve it with all the traditional fixings, mashed potatoes, gravy, cranberry sauce, etc., and it occasionally makes great sandwiches over the next day or two, but, there's rarely enough left for that. Sometimes we'll bake two at Thanksgiving and put one in the freezer to bring out for Christmas dinner.

Cashew Roast

8 oz. can sliced Mushrooms(reserve liquid)             
1 C. Onions, finely chopped  
1 C. Celery, finely chopped  
1-2 Garlic cloves, crushed   
cooking oil                  
3 T. McKay's(or other brand)Chicken flavored seasoning 

1 t. Brewer's Yeast 

4 C. Bread crumbs

2 C. unsalted raw Cashew pieces

1/2 t. Mace 

1 t. Poultry Seasoning

1/2 Salt (optional) 

4 Eggs, well beaten, or equiv egg substitute

Saute first four ingredients in oil. Add enough water to reserved mushroom liquid to equal 2 1/2 Cups, add to sauteed vegetables. Add chicken seasoning and Brewer's yeast (these two ingredients are available at most health food stores). Stir well and simmer.

While above is simmering, mix the bread crumbs, cashews, and spices in a large bowl. Add eggs, stir well. Pour sauteed mixture into cashew mixture and stir well. Pour into well-oiled loaf pan and bake one hour at 350 degrees. Serve with your favorite brown gravy. Also good with cranberry sauce.

I'll have to take a better picture at this week's dinner