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Here's another great recipe combination from Roger and Anna - check out their book here...

This meal provides a complete protein source and is well suited for mixed types - add extra potato and green veggies for you carb' types and the protein types or Eskimos will have to add a little meat on the side and cut down on the potatoes - enjoy!

This is an easy hearty vegetarian recipe, delicious served with mashed potatoes, miso gravy and a steamed green veggie. The recipe calls for ground linseed and sesame seeds. You can grind these in a coffee grinder or powerful blender. Or simply buy ground linseed, omit the sesame and use ½ c more cashew nuts instead.
You will need a food processor unless you are happy to spend a while with a mortar and pestle pulverising the cashew nuts.

1 c cashew pieces
1/3 c linseed (ground)
½ c sesame (ground)
550 g carrots and kumara (sweet potato) – approx. half/half, but proportions not important (peeled and finely grated)
A small bunch of parsley (stalks removed)
½ c water
3 T soy sauce
4 T olive oil

Grind the cashew nuts in the food processor until the size of coarse breadcrumbs – (you still want some texture here, like the big chunks of peanuts in crunchy peanut butter).
Put all the ingredients into a big bowl and use your hands to massage and combine.

Pop into a well-greased large loaf tin (or two small ones).

Bake at 180 degrees Celsius (360 Fahrenheit) for 50 minutes. Cover the top with foil if it gets too brown.

Leave for 5-10 minutes in the tin, then slide a knife around the sides, and tip out onto a serving platter.

Miso Gravy
Miso is fermented soybean paste is an excellent source of minerals like zinc, vitamin K, manganese, copper, healthy bacteria and phytoestrogens that help balance your own estrogen levels. You can buy it from health food stores and Asian food stores. Be sure to buy organic to ensure it is free of genetically modified soy and free of added salt (it is salty enough on it’s own). You can make this recipe gluten free by using 4 T of cornflour rather than spelt and then blending all the ingredients together and simply thickening by heating (i.e no frying of flour).
Add thinly sliced mushrooms to the pan once the liquid has been added for a sublime mushroom gravy.

3 tablespoons of red or brown miso
1 and 1/2 cups of water
1 and 1/2 tablespoons of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
3 tablespoons of nutritional yeast
3 tablespoons of unbleached spelt/organic wheat flour
2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil

1. In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.
2. Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.
3. Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.
4. Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. It is easiest to add the miso by pressing through a sieve directly into th gravy – adding more hot mixture to the sieve if needed.
Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.
Enjoy this delicious and healthy miso gravy over baked or mashed potatoes, or a plate of steamed vegetables.