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Roast Zucchini, Wild Rice and Cashew Cream Salad
Ingredients
  • 5 zucchini, sliced into coins
  • Extra virgin olive oil to brush
  • 1 teaspoon cayenne pepper
  • Pepper and salt
  • ½ cup cashew cream* (see recipe below)
  • ¼ cup wild rice, uncooked
  • ¼ cup tamari almonds, roughly chopped
  • ¼ cup puffed quinoa
  • Small handful dill
  • Sumac
  •  
  • To make cashew cream: Soak 1 cup of raw cashew in water for 3 hours or overnight. Drain and then blend with ½ cup of water, 2 tablespoons extra virgin olive oil, 2 tablespoons of nutritional yeast (optional) and salt to taste. Puree until smooth.
Note: Ingredients may have been altered from the original.
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