So, I put together a vegetable rich spread! For supper we had:
brown rice with chestnuts
cucumber salad with dill, lemon, olive oil, garlic, sea salt
baby bokchoy and tomato salad sprinkled with hemp seeds
cashew-basil gravy with zucchini and baby lima beans
almonds and walnuts (washed and dehydrated)
strawberries (3 little ones max for me)
Cashew-Basil Gravy w/ Vegies
1/2 cup cashews (soaked 4 hours, soak water tossed)
10-20 leaves fresh basil
2/3 zucchini, sliced
2/3 cup baby lima beans, frozen
1 medium onion
5-6 cloves garlic
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 - 1 teaspoon turmeric
sea salt
4 stems parsley, chopped (more for garnish)
carrot shavings (garnish)
3-5 cups water (as necessary to adjust thickness)
In blender, blend the soaked cashews, fresh basil, onion, garlic, cumin, thyme, turmeric and 3 cups of water. In the fry pan, lightly saute the zucchini until soft adding baby lima beans gradually. Pour the blended gravy over the softened vegies. As the gravy is heated, it will thicked. Salt as needed. Stir occasionally and remove from heat after 10-15 minutes. Stir in the fresh chopped parsley, reserving some and the carrot shavings for garnish. Serve with rice or pasta.
No comments:
Post a Comment