Christmas Roast

The Christmas Roast
Yes of course, we live in Australia and we could happily replace all the heavy foods at Christmas with delicious salads, but I wanted to create a dish that reminds me of being at home round the family dinner table and gave me warm and fuzzy feelings. And here it is! (serves 6-8 and you can freeze the ‘stuffing’ for other dishes if you have leftovers- it’s a fairly generous batch)
 
For the ‘Stuffing’ Roast
1 Cup Pecans Soaked Overnight
2 Cups Cashew Flour
1 Small Onion
1 Carrot
1 Zucchini
2 Stalks Celery
1 Clove Garlic
1 Tomato
¼ Cup Fresh Sage
1 TBSP Dried Thyme
1 TBSP Dried Rosemary
¼ Cup Fresh Parsley
2 Dates
1 Tbsp Miso
1 Tbsp Shoyu
¼ Cup Ground Flax Seeds Or Chia Seeds
 
Method
Blend up the nuts well then add all other ingredients, the flax meal or chia powder last. Pulse so that everything is mixed in but still a little chunky. You can use a cookie cutter to create individual serves or a larger loaf on a teflex dehydrator sheet. Dehydrate over night and place onto a mesh dehydrator sheet to form a crust. Slice when you are ready to serve, you will need to warm the slices up in the dehydrator for about an hour before serving to firm up the inside of each slice. Serve with mashed spuds, smashed peas and mushroom gravy
 
Mushroom Gravy
3 Cups Button Mushrooms
2 Tablespoons Olive Oil
1 Clove Garlic
1 Tablespoon Shoyu Or Tamari
1 Teaspoon Truffle Oil
½ Cup Of Water Approx..
 
Method:
Chop mushrooms into quarters and toss in the olive oil. Spread on a dehydrator sheet and dehydrate for about 6 hours, moving them around a couple of times if you can.
Mix everything together in a food processor, adding water to achieve your desired consistency. Mushrooms tend to gel a little on cooling so you may want to thin out the sauce when you serve.
 
Raw Mashed ‘Spuds’
1 Head Of Cauliflower
¼ Cup Cashews
2 Cloves Garlic
2-3 Tablespoons Olive Oil
Salt And Pepper
 
Method:
Break the cauliflower into florets and put in the food processor with cashews, garlic and salt and pepper. Slowly add the olive oil till it becomes fluffy.
 
Smashed Peas
3 Cups Fresh Or Frozen Green Peas
Zest Of 1 Lemon
Juice Of One Lemon
1 Clove Garlic
¼ Cup Mint Leaves
1 Tbsp Extra Virgin Olive Oil
Salt To Taste
Method:
If you are using frozen peas (nb these are not not raw and will be a little more mushy), thaw these in water first and drain. Add all ingredients to a food processor and pulse so it remains a bit chunky.
 
Assembly:
Place a large spoonful of Mushroom Gravy in the centre of your plate and smear, place a spoonful of Mash on top, with some Smashed Peas and then place your Stuffing. Put a little more gravy on top and garnish with a little chopped parsley.
recipe type: 
Meals