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Cashew Veggie Sauce

Ideal for serving over dry grains such as toasted millet or quinoa

Cashew Veggie Sauce

I wanted a one-dish meal of toasted millet, veggies, and a mild sauce. The result was this rich, creamy recipe with vegetables in a cashew nut sauce. For lower fat, try chick pea gravy with steamed veggies over toasted millet.

Cashew Veggie Sauce would also work well over quinoa, bulgur, couscous, pasta or millet.

Total prep & cook time: 35 min

4 Servings

Nutrition Data Per Serving, 254g: 213 cal, 114 fat cal, 13g fat, 2g saturated fat, 19g carb, 235mg sodium, 4g fiber, 8g protein, 6g sugars, low Cholesterol, good source Vitamin A, C, K, Magnesium, Copper, Manganese. Estimated glycemic load 7

Pureed Cashew Ingredients:

  • 1/2 cups cashews, soaked for 1 hour or more in hot water
  • 1 1/2 cups plain unsweetened almond milk, or other non-dairy milk

Pureed Cashew Directions:

  1. Discard soaking water, rinse cashews and drain well in a strainer
  2. Add cashews to blender with 1 cup of almond milk
  3. Blend at low speed for 5 minutes or until smooth
  4. Set aside
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Veggies and Sauce Ingredients:

  • 1/2 Tbsp oil
  • 2 medium carrots
  • 1 medium zucchini
  • 2 stalks celery
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/2 tsp dried marjoram leaf
  • 1/2 tsp dried thyme leaf
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup frozen or fresh peas
  • 1/4 cup finely chopped parsley
  • 2 tsp Braggs Liquid Aminos or soy sauce

Directions:

Protein Ebook
  1. Peel and trim carrots. Quarter lengthwise, then slice thin crosswise
  2. Wash and trim zucchini. Cut in half lengthwise then cut crosswise in 1/4 inch half moon slices
  3. Trim celery and slice thin
  4. Heat oil in sauté or frying pan on medium high heat
  5. Sauté carrot and celery in oil for 2 minutes
  6. Add zucchini and sauté for 2 minutes
  7. Add spices, except for salt and pepper, and stir for 1 minute
  8. Add 1/4 cup water, cover, reduce heat to medium, and steam for 5 minutes
  9. Stir in salt, pepper and pureed cashew mixture
  10. Cook, stirring, 5 minutes or until sauce has thickened
  11. Add frozen peas, parsley, Braggs or soy sauce, salt and pepper
  12. Add more water as needed to thin sauce to desired consistency
  13. Adjust seasonings to taste, and serve over toasted millet

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