THE DENISE FOSSEY RECIPES PAGE

I have known Denise for many years and have always been very impressed with her vegetarian culinery creations, as I am certain you will be too, if you follow her recipes. V.G.

Almond & Hazel Nut Roast (Vegan)

• Almond Mix
• 3 oz of onion
• 1 tablespoon of oil
• 6 fl oz of soya milk
• (Chop the onion, add 1 oz of flour, simmer in oil then stir in milk)
• 8 oz of ground almonds
• 4 oz of breadcrumbs
• 2 dessertspoons of lemon juice
• 1 grated lemon rind
• 2 teaspoons of salt
• (Mix all ingredients together)

• Hazel Mix
• 3 oz of onion
• 2 oz of mushroom
• 1 tablespoon of oil
• 1 tablespoon of flour
• 6 fl oz of soya milk
• (Chop the onion and mushroom, cook in oil, add the flour then stir in milk)
• 8 ox of ground hazels
• 4 oz of breadcrumbs
• 1 teaspoon of basil
• 3 teaspoons of marmite
• (Stir in all ingredients)

• For stuffed roasts:
• make 2 quantities of almond mix, combine, then divide in to quarters.
• Make 1 quantity of hazel mix and divide into quarters to make 4 18 oz roasts.
• Press each quarter of the Almond Mix into an oblong about 14 cm by 20 cm, make each quarter of the hazel mix into a sausage shape and lay it across an oblong, wrap the almond mix over hazel mix, making a smooth join. These freeze well
• To bake defrost for 5 hrs. Bake for one hour regulo 4 covered with foil.