03 Mar Roasted Veggie Rice Bowl
Some of my best recipe ideas happen when I’m driving. Heading home today after an emotionally-charged weekend of provincial finals for basketball, I was thinking about creating a new recipe. Inspired and motivated by our partnership with Organics Live, I thought of the various ways we could enjoy the contents of our most recent delivery (what was left, of course). I immediately thought of roasting the radishes, as that’s my most favourite way of enjoying them. I thought of the earthy, grounding sensation of sautéing mushrooms….I thought how nicely gently sautéing kale helps to cut the bitterness…..I then thought a nice dollop of my cashew “cheese” sauce would help round things out. Of course, their generous gift of pumpkin seeds provided a nice toasted crunch to round out the dish. So, here you go….
Roasted Veggie Rice Bowl with Cashew Cheese Sauce
Rice – prepared for 4 (I like to cook my rice in vegetable broth in the rice cooker)
Gently toss sliced radish with olive oil, sea salt, fresh rosemary and minced garlic. Roast for about 15 minutes at 400 degrees.
Toss trimmed asparagus with olive oil. Roast at 400 degrees for about 10 minutes.
Sautéed mushroom, onion and kale
Sauté onion until translucent. Add sliced mushroom and sauté for about 10 minutes. Add chopped kale and sauté until wilted.
Avocado – dice
Pumpkin seeds – lightly toast
Sue’s Cashew Cheese Sauce
1 cup raw cashews
1/4 cup filtered water
1/4 cup nutritional yeast
3 tablespoons apple cider vinegar (raw not processed)
2 or 3 cloves garlic – minced
1 teaspoon good salt
1/2 teaspoon turmeric
1/4 cup hemp seeds
1 cup diced red pepper
Blend above ingredients in food processor until well incorporated.
Spoon rice into individual bowls and top with above ingredients.