Cashew Roast Ingredients:
1 cup untoasted, unsalted cashews
1 cup vegan, gluten-free bread crumbs (if not seasoned, you can season with salt, pepper and dried parsley)
3 tablespoons olive, canola or safflower oil
1 small white onion, sliced
2 cloves garlic, chopped
3 large fresh sage leaves
1/3 cup sliced mushrooms or 2 tablespoons dried mushrooms, soaked until soft
1 small, peeled, boiled white potato, chopped roughly
1/3 cup vegetable broth
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Extra virgin olive oil for brushing
Hot Pepper Jelly Ingredients:
1/2 cup apricot preserves
1 tablespoon fresh hot pepper, finely chopped (I like orange Scotch Bonnet Jamaican pepper)
1 1/2 teaspoons apple cider vinegar
1 tablespoon water
To make the hot pepper jelly, cook all the ingredients over very low heat for 5 minutes, not allowing the mixture to come to a simmer. Refrigerate for at least two hours prior to serving and keep refrigerated.
To make the cashew roasts, preheat the oven to 375 degrees F and oil a regular 12 muffin pan. Grind the cashews in a food processor until they are very small pieces, but not completely ground. Add the bread crumbs and pulse a few times.
Heat the oil on medium heat in a large sauté pan. Add the onion and garlic and cook until translucent. Add the sage leaves and the mushrooms and continue sauté until the mixture is very lightly browned. Add to the food processor mixture.
Add the potato and broth and process until integrated, but some texture remains. Stir in salt and pepper. Spoon into the loaf pan evenly and flatten the top of the mixture. Drizzle or brush with 1/4 teaspoon of olive oil. Bake for 25 minutes or until lightly browned. Serve warm with the jelly on the side.