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    Nut roast. Vegan Christmas nut and mushroom cake



    7-9 servings

    tsp = tea spoon
    Tbsp = table spoon
    C = 200ml cup



    5 Tbsp olive oil
    1 chopped leek
    1 red onion, minced
    2 tsp garlic powder
    1L miso broth (warm water + 4 Tbsp of dissolved white miso paste)
    150g fresh shiitake mushroom, minced
    150g pearl barley
    100g of thin sliced portobello mushroom
    100g toasted almonds
    100g roasted pistachios
    2 Tbsp chickpea flour
    zest of half a lemon
    1/4 tsp ground cloves
    1/4 tsp of nutmeg
    1 tsp thyme
    1 tsp  sage
    1 tsp rosemary
    Sea salt to taste
    pepper to taste


    50ml water
    juice of 1/2 lemon
    2cs xylitol
    150g raspberries

    Christmas is near and, though it is a special year, surely we will continue to eat in excess.
    It is always good to have healthy alternative recipe that can help us start the year overloaded with food. It is definitely the best option to enjoy special vegan dishes that are full of flavor and that will comfort the whole family.

    This vegan Nut Roast or nuts, barley and mushrooms cake, is a hearty dish full of Christmas flavors. Nothing to envy the typical meat dish stuffed with nuts, berries and spices.

    The base of this Christmas cake is a mixture of pearl barley with shiitake and portobello mushrooms, pistachios, almonds, spices such as cloves, cinnamon, thyme … and raspberries.
    Once roasted, it is served with an irresistible vegan gravy.

    This delicious Nut Roast is rich in nutrients, strengthens the immune system thanks to shiitake, helps good digestion.

    I recommend having it with a light starter such as an endive and pomegranate salad or a red cabbage and fresh herb soup!




    First of all we must make a pearl barley risotto; this  will be base of our nut roast.

    Chop the leek and the onion.
    Heat a deep frying pan with 2 tablespoons of the olive oil and sauté the leek, onion and garlic for 7-10 minutes.

    Meanwhile to make the broth, dissolve the white miso paste in warm water. Keep the broth hot in a small saucepan, so we can add it to the risotto little by little.
    Add the mushrooms and barley to the pan and sauté for 1 minute, add a saucepan of the broth, stir constantly until it evaporates. Then pour a ladle of the broth gradually, one spoon at a time, when barley absorbs it, pour another one. Do it, until the barley is tender. Organic pearl barley may take 30-40 minutes.
    When the barley is cooked  turn off the fire and let it cool. Set aside

    Now, heat the remaining oil in a pan and add the mushrooms, sauté over medium heat for 5-10 minutes. In the meantime, chop the pistachios and almonds, you can also gently crushed them in a blender. (leave some pistachios for decoration). Set aside

    Preheat the oven to 190 ° C / 380 ° F
    Add the chopped mushrooms and nuts to the risotto, along with the rest of the ingredients. Mix well and let it sit for 15 minutes.

    Put the cake mixture in loaf tin, lined with baking paper. Spread evenly with a spatula and tap on the countertop several times to remove excess air in the mixture. We cover with baking paper.
    Put in the oven and roast for 45 minutes. Then remove the baking paper and bake another 15 minutes.
    Once done, take out of the oven and let cool for at least 20 minutes.

    Meanwhile prepare the raspberry coulis.
    In a saucepan heat 50ml of water with the lemon juice, xylitol and the raspberries, let it boil for 5-10 minutes  until the raspberries is slightly soft. Remove from heat and set aside.

    Finally we un-mold the cake and decorate with the coulis and a few pieces of pistachios.

    Serve a sliced with vegan gravy (see recipe)





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