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White Asparagus with Cashew Sauce

This is an elegant side dish for a holiday meal or brunch. The cashew sauce is mild so it does not overpower the delicate flavor of the white asparagus.

White Asparagus with Cashew Sauce

Serving Size: 4

Ingredients:

  • 2 lbs. white asparagus
  • pinch salt
  • pinch sugar
  • 1 cup roasted salted cashew pieces
  • 1 cup water
  • 1/2 cup white wine
  • pinch nutmeg
  • pinch cayenne
  • salt and pepper to taste
  • parsley as garnish

White Asparagus with Cashew Sauce

Directions:

  1. Soak the cashew pieces in the water for 1/2 hour to soften.
  2. Meanwhile, peel the asparagus and cut the woody end off.
  3. Fill a large frying pan with water and bring to a boil.
  4. Add the pinch of salt and pinch of sugar and lay the asparagus in to cook.
  5. Puree the cashews in the water.
  6. Add the white wine, nutmeg, cayenne and season to taste with salt and pepper.
  7. Place the cashew sauce in a saucepan and warm on a low heat.
  8. When the asparagus are done (easy to pierce with a fork), remove from the water and place on a serving platter or individual plates.
  9. Chop the parsley.
  10. Drizzle the cashew sauce over the asparagus and garnish with the chopped parsley.
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Sprouted spelt pate

Based on sprouted spelt and tofu this makes a really good vegan pate as bread spread or a nice snack with homemade crackers. It will take 1-3 days to sprout the spelt, so start that first.

Sprouted spelt pate

Yield: 2 cups

Ingredients:

  • 1 cup sprouted spelt (from 1/2 dry)
  • 1/2 cup tofu, crumbled
  • 1 onion, chopped and sautéed
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon sugar
  • 1/4 cup Bragg Liquid Aminos or soy sauce
  • 1-2 teaspoons powdered onion
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • black pepper
  • 1/8 teaspoon rosemary
  • 2 tablespoons coconut oil,
  • sesame oil
  • 1-2 teaspoons lemon juice
  • salt to taste
  • 2 teaspoons corn starch mixed with water

Directions:

  1. Place 1/2 cup spelt in a bowl of water and allow to soak for 1-3 days, changing the water 2-3 times daily.
  2. Once the spelt has sprouted, rinse the spelt one last time, then place in a food processor to puree.
  3. Melt the coconut oil in a frying pan and sauté the chopped onion.
  4. When the onion has turned glassy and soft, add to the spelt and pulse to mix.
  5. Add the tofu and continue to process the mixture into as fine a mass as possible.
  6. Add the Bragg Liquid Aminos or soy sauce, and nutritional yeast and continue to process.
  7. If the mixture is too thick you can add a bit of water to help the mixture to puree.
  8. Once the mixture has become a smooth mass, add the herbs and lemon juice.
  9. Season to taste with salt, pepper and any additional seasonings you feel are needed.
  10. We found allspice, rosemary and nutmeg to be important to achieve the right flavor.
  11. Pour the mixture into a saucepan.
  12. Mix the cornstarch with some water and add to the mixture.
  13. Heat the mixture, stirring.
  14. Once it becomes very thick, pour into the moulds which were oiled with sesame oil and place in the refrigerator to cool and solidify (about 2 hours).
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