Title: Brazil and cashew nut roast with chestnut stuffing
 Categories: Main dish, Vegan
      Yield: 8 Servings
 
      2 tb Margarine or water
      1 md Onion; finely chopped
      1    Garlic clove; crushed
      5    Celery stalks
           -- finely chopped
    3/4 c  Cashews, finely ground
    3/4 c  Brazil nuts, finely ground
    1/4 c  Flaked millet
           -- (available at some
           -- health food stores)
    1/4 c  Bread crumbs
    1/2 c  Mashed potatoes
      2 ts Minced fresh parsley
      1 ts Dried sage
    1/2 ts Dried oregano
    1/4 ts Ground ginger
    1/4 ts Cayenne pepper
    1/4 ts Curry powder
    1/2    Lemon and rind, grated
           Dry wine, veg.broth or water
           Salt and pepper; to taste
      1 c  Chestnut puree
 
  Preheat the oven to 375 degrees F.
  
  Heat the margarine or water in a medium frying pan over medium heat
  and cook the onion until transparent, about 5 to 7 minutes.  Add the
  garlic and celery and cook 1 minute longer.
  
  Put the mixture in a large bowl with the cashews and Brazil nuts,
  millet, bread crumbs, potatoes, herbs and spices, lemon juice, and
  grated rind. Add enough wine, stock, or water to moisten the mixture
  so it holds together. Season lightly with salt and pepper and mix
  well.
  
  Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.  Cover with
  chestnut puree, then add the remaining loaf mixture.  Bake for 45
  minutes.
  
  If desired, serve with gravy.