Cashew Loaf

• 2 tablespoons butter
• 1/4 teaspoon black pepper
• 2 celery stalks finely chopped
• 1 onion small, finely chopped, or 2 med. leeks, white part only
• 2 tablespoons flour
• 1 1/2 cups vegetable stock
• 1 teaspoon salt
• 1 teaspoon dried thyme or summer savory
• 1/4 teaspoon garlic powder
• 3 cups ground cashews other nuts can be substituted *
• 3 cups bread crumbs

1. Preheat oven to 360 deg. F.
2. In a large pan, melt the butter with the black pepper. When melted, cook celery and onion for a few minutes. Add the flour, and smooth out lumps with a spatula. Gradually add the stock until mixture is well-blended and free of lumps.
3. Remove from heat and stir in the salt, herbs, and garlic powder. Add the nuts and bread crumbs, and mix well.
4. Butter a loaf pan (Pyrex 8-1/2" x 4-1/2" x 2-1/2" is good) and press the mixture into the pan. Bake for 20 - 30 minutes, or until the sides start to brown at the top.
5. Remove from oven and let sit for at least 5 - 10 minutes, the longer, the better for slicing. When ready to serve, run a knife around the top of the loaf and turn out of the pan onto a serving plate.

butter, black pepper, celery, onion, flour, vegetable stock, salt, thyme, garlic, ground cashews, bread crumbs

Taken from www.yummly.com/recipe/Cashew-Loaf-1649362 (may not work)