Mother Earth Living

A Plate Full of Veggies: Asparagus, Peas, Sorrel and New Potatoes in Cashew Cream

By Pat Crocker
April/May 2011
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Photography by Povy Kendal Atchison; Food Styling by Pieter Dijkstra

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Cashew Cream adds protein and a rich taste and texture to the baked vegetables in this versatile dish. SERVES 4

• 12 small new potatoes
• 1 cup cauliflower florets
• 1 onion, quartered
• 2 cups asparagus pieces
• 1 cup freshly shelled peas
• 1 cup fresh sorrel, cut in thin strips
• 1 1⁄3 cups Cashew Cream (below)
• Salt and freshly ground pepper

1. Preheat oven to 350 degrees. In a saucepan, combine potatoes, cauliflower and onion. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add asparagus and simmer for 5 minutes or until vegetables are almost tender (the tip of a knife should meet with some resistance when vegetables are pierced). Drain, reserving cooking liquid.

2. In an 8-cup, lightly oiled casserole dish, combine blanched vegetables, peas, sorrel and Cashew Cream. If mixture seems too thick, add up to ¼ cup of the reserved vegetable cooking liquid. Bake 35 minutes or until bubbly and lightly browned on top.

3. Season to taste with salt and pepper.

Cashew Cream 

Use this wherever half-and-half is called for. You can make this sauce thicker by using another ½ cup cashews. It may then be substituted for heavy cream in recipes. MAKES 11⁄3 CUPS

• 1⁄3 cup cashew nuts 
• 1 cup rice or soy milk 

1. In a blender, combine nuts and milk. Blend on high until nuts are completely pureed and the cream is smooth. Store cream tightly covered in the refrigerator for up to 4 days.

Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook.

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