I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water) (I used half water and half veggie stock)
salt and pepper ( I did not add salt)
1/2 teaspoon nutmeg
2 tablespoons lemon juice
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.
Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry. Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for half an hour to 45 min. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.