This vegan dish has a rich, nutty flavor and heaps of nutrition. Chestnut puree is available ready-made at gourmet food stores, or make your own (see To Make Chestnut Puree).

SERVINGS

Serves 6

INGREDIENTS

2 tablespoons canola oil, plus extra for the loaf pan

1 medium onion, chopped fine

1 clove garlic, crushed

5 celery stalks, chopped fine

3/4 cup finely ground Brazil nuts

3/4 cup finely ground cashews

1/4 cup flaked millet or quick-cooking (1-minute) rolled oats

1/4 cup bread crumbs

1/2 cup mashed potatoes

2 teaspoons minced fresh parsley

1 teaspoon crumbled dried sage

1/2 teaspoon dried oregano

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes or cayenne

1/4 teaspoon curry powder

Salt and freshly ground black pepper

Juice and freshly grated zest of 1/2 lemon (well scrubbed if not organic)

Vegetable stock

1 cup chestnut puree

PREPARATION

1.    Preheat the oven to 375°F.

2.    Heat the oil in a frying pan over medium heat, add the onion and cook until translucent, about 5 minutes. Add the garlic and celery and cook 1 to 2 minutes longer, until the celery wilts slightly. Turn this mixture into a large bowl and add the Brazil nuts, cashews, millet, bread crumbs, mashed potatoes, parsley, sage, oregano, ginger, red pepper, curry, salt and pepper, and lemon juice and zest. Add enough vegetable stock to moisten the mixture so it holds together, but be careful not to make it soggy and heavy.

3.    Put half the mixture into a lightly oiled 81/2 x 41/2–inch loaf pan and spread it evenly. Cover with the chestnut puree, then add the rest of the mixture on top, smoothing it out evenly. Bake for 45 minutes. If desired, serve with Cashew Sauce.