Yield: 2 servings
Broccoli and spinach are added to warm gooey cashew cheese. Fill up a hollowed-out baguette and it’s a feast.
INGREDIENTS:
Vegetables
• 2 cups broccoli florets
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, finely diced
• 5 ounces baby spinach, chopped, with the long stems cut away and discarded Cashew Cheese
• ½ cup raw cashews, soaked 1 hour and drained
• 1 cup water
• 1½ tablespoons nutritional yeast
• 4 tablespoons tapioca starch
• ½ teaspoon salt
• ½ teaspoon garlic powder
To Assemble
• 1 baguette
• 1 ounce grape tomatoes, sliced thin
• 2 tablespoons raw shelled hempseed
INSTRUCTIONS:
Vegetables
1. Add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
2. Heat the oil in a large skil et over medium-high heat. Use a skillet that has a lid. Add the garlic and cook for 1 minute. Add the spinach, toss, and cook for 1 minute. Cover and let sit for 2 minutes.
3. Add the broccoli and spinach to a large bowl.
Cashew Cheese
4. Add all of the cashew cheese ingredients to a blender and blend until completely smooth.
5. Pour into a small saucepan and bring heat up to medium high. Keep cooking and stirring until it goes through its thickening process and becomes a gooey, cheesy sauce. This takes 5 to 10 minutes.
6. Add to the bowl with the broccoli mixture. Stir well.
Assembly
7. Cut off the top of the baguette and scoop out some of the bread from the center using a spoon. Make sure you leave an edge of bread in the shell to help hold the fil ing.
8. Spoon the broccoli-cheese mixture down the center of the baguette. Top with sliced grape tomatoes and sprinkle with hempseed. Cut in half. You could also cut into slices and serve as an appetizer.
Protein: 31 grams per serving
Active Time: 45 minutes
Soaking Time: 1 hour
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes
