The following recipe is nourishing and sustaining and should keep the carnivores happy as well (temporarily at least). It harkens back to a recipe promoted by the nutritionist and teacher Dr David A Phillips back in the 80s. It is a high protein main course, which is just as tasty served cold with salad the following day.
- 2 tablespoons extra virgin olive oil
- 2 large onions, chopped
- 2 small ripe tomatoes, chopped
- 200 grams of Mild cheddar, Gruyere or Swiss cheese (Grated)
- 2 cups raw cashew nuts, ground (use a coffee grinder or a heavy mortar and pestle)
- 2 free range eggs beaten
- 1 tablespoon of strong parmesan cheese
- 1 teaspoon mixed herbs
Pre heat oven to 180 degrees C Sauté onions in oil until tender and translucent. Add tomatoes. Cover and allow to simmer for another 3-4 minutes. Grate cheese into large bowl. Add eggs, ground cashews and mixed herbs. Thoroughly mix in the sautéed onions and tomatoes until all ingredients are well blended. Place in an oiled bread tin or a deep fairly narrow baking dish Brush the top with milk or eggwhite glaze Sprinkle glazed top with parmesan cheese Place in oven and bake for approximately 40 minutes until the top is well browned
Turn the loaf out onto a cooling rack. Cool slightly then cut into wedges or squares. Serve with salad or cooked vegies of your choice.