CHEESY BEANY SQUASH BOWL

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CHEESY BEANY SQUASH BOWL

Recipe:

INGREDIENTS & METHOD (makes three portions)

💚 For the roasted squash and garlic
1 medium kuri squash, one half cut into six triangle segments and the other roasted whole, cut side down.
Olive oil, salt and pepper
1 whole head of garlic

💚For the cheesy beany squash sauce:
1/2 a roasted kuri squash, most of the outer skin removed (you can eat it as a snack)
280g silken tofu
15g nooch
25g raw cashew nuts, soaked in boiling water for 10 mins and drained
1 roasted garlic bulb
1 tsp smoked paprika
1 tbsp white miso
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
A little water if needed to loosen the sauce slightly so it’s a pourable consistency
👉METHOD: whizz up the sauce ingredients, then add the 2x tins butterbeans (480g) and heat through.

💚For the bowl base:
150g dried quinoa
250ml water mixed with 1/2 a stock cube
240g precooked brown lentils, drained
👉METHOD: rinse the quinoa well, add the stock, bring to the boil then simmer for 10-15 mins or until the water has evaporated. When the water has disappeared, stir in the lentils, turn off the heat and leave the lid on until ready to serve. When ready to serve, fluff up with a fork.

💚To serve:
The saved pumpkin seeds, roasted in olive oil and a little soy sauce or tamari.
Fresh coriander
Optional cashew parm.

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