Sunday, October 25, 2015

Cheesy Squash and Cabbage *Vegan

Nutritional yeast is a person's sneakiest ingredient in a plant-based kitchen. When combined with oil, salt, and thickening agent you end up with a damn good cheese-substitute. This dish couldn't be simpler or more satisfying after a long, chilly autumn school day. Just steam your favourite squash and cabbage. I used the last of our farm share's acorn squash and nappa cabbage. While they cook, combine the following in a high-performance blender:

- 1/3 cup of cashews
- 1/2 cup water
- 1/4 red onion, peeled
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1 tbs apple cider vinegar or lemon juice
- Lots of salt and pepper to taste; miso paste is a good salty substitute
- *1/2 tbs of toasted curry spice if you want an awesome twist on flavour

Toss the cold dressing over warm vegetables and allow their temperatures to mingle. Serves 1 big portion or 2 small.

2 comments:

  1. Thanks for sharing nice recipe i have also few knowledge about foods Vegan Thai Fried Rice

    ReplyDelete
  2. After reading the blog, first thing that I did was sharing this blog with my wife, not that she is not a good wife, she is exceptionally a good wife but still everyone have room for improvement..

    ReplyDelete