1/3 cup cashews (soaked 1 hr and soak water tossed)
1 big chunk ginger
1 stick celery
4 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1/3 teaspoon turmeric
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 1/2 cups water
Blend all ingredients in a BlendTec until smooth. Will be a light warm yellow.
Vegie "Patty" Casserole
10 "meat" patties
2/3 zucchini, thinly sliced
1 large onion, thinly sliced
2 small firm tomatoes, thinly sliced
1 head broccoli, cut in small pieces
1/3 head cauliflower, cut in small pieces
mixed herbs, for garnishing the top
Prep the vegies and lay vegies in layers with "meat" patties in the middle of the layers. Pour the white sauce over the vegies, allowing sauce to seep into crevices. Sprinkle the white sauce with mixed herbs. Put into oven and bake for 40 minutes on 350F.
I served with a serving of mixed rice (not pictured), cucumber salad with parsley, and guacamole and rosehip sauces for the rice.
Cucumber salad: 3 peeled and sliced cucumbers, several stems of parsley, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoon olive oil, 2 cloves garlic minced, sea salt.
Guacamole sauce: 2 avocadoes mashes with the same lemon-olive oil dressing as the cucumber salad.
Rosehip sauce: 1 heaping teaspoon dry cut and de-seeded rosehips soaked in 2 tablespoons water for 8 hours, then add a little lemon and garlic for mildly tangy sauce.