Kumara and Cashew Nut Loaf
This vegan friendly loaf makes for a festive treat that everyone will enjoy. Even better it can be prepared a day or so ahead and baked on the day. We cooked this in a ring tin to mimic a festive wreath, but you could just as easily bake it in a round or loaf tin.
Preheat the oven 180°C.
Line a baking tray with baking paper. Put the zucchini on a tray and toss with a little of the olive oil and season with salt. Spread out in single layer. Nestle the capsicums on the tray.
Roast for 25-30 mins until the zucchini are cooked through and the capsicums collapsed. Set aside. When cool enough to handle, peel the skin and seeds from the capsicums. Cut into a 1 cm dice.
In a frying pan, heat the remaining olive oil, add the onion, kumara, thyme and salt and cook until softened. Set aside to cool.
Roughly mash the white beans, then mix in the cashew butter. Fold through the remaining ingredients, leaving aside the Proper kumara crisps and ¼ cup of cashews for garnishing.
Grease and line the base of a ring tin with baking paper. Add the mix and press down. Bake for 35 mins. Set aside to cool slightly for 10 mins. Turn out from the tin onto your serving plate, remove the baking paper and scatter with the kumara chips, remaining cashews and sprigs of thyme.
3 zucchini, cut into 1 cm cubes
¼ cup olive oil
2 red capsicums
1 onion, chopped
3 medium orange kumara (approx 550g) or small pumpkin, peeled and grated
2 tsp picked thyme leaves, plus a few sprigs for garnishing
1 tsp sea salt
1 tin white beans
½ cup Fix and Fogg cashew butter
¾ cup dried bread crumbs
3 Tbsp finely chopped chives, parsley or dill
1¼ cup roasted cashews, roughly chopped
1 packet Proper Crisps kumara chips