30minutes cooking time
- 1 onion sliced
- 1 tbsp olive oil
- 1 stick celery sliced
- 1 small carrot grated
- 200 g cashews
- 100 g gluten free breadcrumbs
- 1 tsp mixed herbs
- 100 ml stock
- 1 tsp yeast extract
- salt & pepper to taste
- Preheat the oven to 180 o c. sauté the onion and celery in the oil until softened. add the grated carrot and cook for another 2 minutes. set aside.
- Grind the cashew nuts and mix with the breadcrumbs and the mixed herbs.
- Stir in the cooked vegetables. in a small saucepan, bring the stock to the boil.
- Remove from the heat and stir in the yeast extract. add enough stock to the nuts and breadcrumbs to make a moist, but not sloppy, mix.
- Set aside to cool for 5-10 minutes.
- Stuff vegetables or roll into loose balls and bake for 20 minutes. Or can be used to fill your favourite veg.
Keith’s passion for feeding people began with home-baking at the age of 9. He was soon bringing to school cakes, breads and pasties. His schoolmates joined in and before long they were swapping cakes during the lunch breaks, raiding mums’ cookery books in the evenings and even growing their own vegetables in the school grounds.
Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a vegetarian chef.
He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle.
Keith is an experienced UK media presenter, and has made TV appearances in countries as far afield as Greece and India. His popular blog, keithonfood.com, has become a one-stop destination for online inspiration and resources.
Keith is speaking to trainee nurses about plant based eating.
Keith is speaking later in 2018 in India about plant based eating.
Keith has been asked to advise Parliament about plant based eating – so he really does know his stuff!
Some authors are great chefs, others will tell you all about different foods and their nutritional benefits. Many of them are great story-tellers and inspirational writers. There are books that are funny and at times truly meaningful.
Keith has been featured in and on media all over the UK and is seen as the go to expert for many publications and radio stations.
Keith crams all those qualities into a single volume, His new book ‘Cooking with Love’, which he hopes you won’t be able to put down. And not just because your fingers are sticky from making the recipes.
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