Monday, August 17, 2015

Buddha Bowl with Warm Cinnamon Cashew Dressing

Here's another sauce option for an everything-in-the-fridge dinner. If your vegetables are nearing their best-before date, or are a little dried out, going heavy on a healthy dressing will bring life to the dull ingredients. While this photo shows each ingredient separated - brown rice and lentils, shredded beet and carrot, sliced beet greens and fennel and cabbage, and pickled eggplant strands - everything was mixed together into a colourful coleslaw immediately after. Many people think of cinnamon as a sweet-spice, but I love using it in savory applications. Mixed with other warm spices, like ginger, and a garam masala blend (cumin, cardamom, coriander, cloves, nutmeg, etc.), one can appreciate cinnamon's diversity. This would make an exceptionally good dressing to a winter salad of roasted squash, some type of whole-grain, wilted bitter greens, and a chewy dried fruit. It has no dairy, no oil, and no refined sugar, though I did use dates to lightly sweeten the sauce. I tasted the blended mixture without them and it was asking for something rich and decadent. When it comes to sauces and dressings, I always trust my intuition. If it tastes mediocre in the blender, it won't be any better covering your vegetables. Don't eat anything less than fantastic. Yes, the following ingredient list is unconventional, but I promise you it was delicious!


Cinnamon & Cashew Dressing 

Add everything, except salt and pepper, to a blender and puree on high speed for one minute. Season to taste. Adjust salty/sweet/rich/tangy accordingly.
  • 1 cup of water
  • Handful of raw, unsalted cashews 
  • 1/2 cup of cooked white beans or chickpeas (if you don't have then use more nuts)
  • 4 dates
  • 1 tbs garam masala 
  • 2 tsp cinnamon 
  • 1 tsp ginger 
  • 1 tsp any vinegar (I used a fig balsamic)
  • Salt and pepper to taste  


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