Easter alone

When I found out that HG and I were going to be by ourselves this Easter, I didn't know what to do. Easter usually means baking loads of Ukrainian breads, making Ukrainian Easter eggs, and definitely a special Easter dinner. I never wanted to create family traditions because I've seen people hang on tight to them, and use them as the basis for family arguments. That wasn't going to happen to us!! But, over the years we've accumulated a list of family traditions that each of them hold me to at one time or another.

So this year, even without DAG and ARG at home to nag, I made Ukranian breads and a special dinner. Cashew Nut Roast (ARGs favourite, even tho she wasn't there).

Cashew Nut Roast

-- originated from Sarah Brown: Vegetarian Kitchen

Serves 6-8

Preparation time: 30 mins Cooking time: 60 mins

1 tbsp olive oil 3 medium parsnips, cooked and mashed

1 onion, finely chopped 1 tsp fresh rosemary

2 cloves garlic, crushed 1 tsp fresh thyme

8oz (225g) cashew nuts 1 tsp yeast extract

4oz (110g)fresh breadcrumbs 1/4pt (150ml) hot stock

1egg 1 oz (25g) butter

8oz (225g) mushrooms chopped

Pre-heat oven to 350F

2. Heat oil and fry the onions and garlic until soft. Grind the cashew nuts, then mix with breadcrumbs

3. Beat the egg and add it to the dry ingredients, then mix in mashed parsnips and herbs. Add the fried onions. Dissolve the yeast extract in hot stock and add to other ingredients, season well

4. Melt the butter in a frying pan and sauté the chopped mushrooms. Grease a loaf pan with butter then press in half nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture. Then cover with foil and bake for 1 hour.

Cook’s tips:

You could substitute squash for the parsnips, I would if DAG was home -- he hates them. I served the cashew nut roast with apple sauce, brown gravy, and green vegetables