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.
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.
Click here for the main article, A Plate Full of Veggies.
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