My first cookbook was this one, published by Cranks, a vegetarian restaurant business in the UK, which opened its first restaurant on the legendary Carnaby Street in 1961, when London was swinging. There are no original Cranks restaurants left and I never got there; I planned to go with my brother when we were in London in 1988, but he fell ill that day, and just as well - the original Cranks that I knew from the cookbooks was already gone by then (but I didn´t know, because there was no internet). I think I would have been very disappointed.
Grind the nuts in an almond grinder. Fry the choped onion and the mushrooms in the butter. Put all the ingredients in a bowl and mix with the stock to the consistency you´d like to have if you were making a meatloaf (which is what this will look most like). Put the mixture in an oven proof casserole dish, sprinkle breadcrumbs over it and shove it into an oven heated to 200 degrees Celsius for 30 minutes, until golden brown. You can fry it hamburger shaped also, if you like, but that´s more work and not as healthy.
It´s great with a brown gravy, or onion rings (perhaps stewed in cream), potatoes of any kind, or cumberland sauce. It works on bread too, with a beetroot salad. Also, it freezes well. Anyway you like, really.
|"Nut steak" with mash and fried onions.|