Not every vegetable needs a recipe. When you look into your refrigerator at all the beautiful colors; things don’t need to get complicated. Think about how you prefer to eat each vegetable that comes in your CSA box each week. Raw? Sauteed? Roasted? Steamed? Add in some grains if you prefer, such as: farro, quinoa, wheat berries, spelt, rice, bulgur, or pasta. And maybe a protein; I chose a soft cooked egg. I prepped my vegetables in the beginning of the week and then just had to assemble the rainbow to create a delicious meal. I topped it off with my vegan cashew chipotle sauce.
What’s in my bowl:
Soft cooked egg
Sauteed Bok Choy
Shredded raw carrot
Blanched green beans
Roasted sweet potatoes
Pickled red beet
Topped with my Vegan Cashew Chipotle Sauce
1 cup of soaked raw cashews
½ cup water
1 chipotle pepper (from a can) along with 2 tsp of the sauce
1 lime, juiced
1 tsp agave (or any sweetener you prefer)
1 tsp liquid aminos (or ½ tsp salt)
½ tsp turmeric
1 Tbsp olive oil
Soak raw cashews in water for at least an hour, they will become very soft. Then drain and measure 1 cup for the recipe. Store any unused soaked cashews in water in the fridge.
Blend everything in a blender while slowly drizzling in the olive oil.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography