Cozy Salad with Carrot Cashew Sauce
Merry Christmas!
I have two exciting bits of news for you today :).
First is this cozy salad. I was missing my big salads from summer and came up with this extra cozy version which includes a delicious new sauce, carrot cashew. This sauce is sweet and tangy with layers of flavor and a little spice. I love how the carrots blend with the cashews, sneaking in another vegetable to this meal and giving the sauce such a beautiful color too.
The second bit of news is this recipe is from my upcoming eBook I’ve been writing this fall called Cozy Dinners. I’m really excited to share this new collection with you next month in January! It has taken a while for me to get it gathered together because I don’t typically measure anything come dinnertime (such a rebel). Pulling out the measuring cups was a little tough, but it has been all too worth it to see the recipes come to fruition in a way that will allow you to make them soon too.
What inspired me to get into self publishing this time last year was my desire to record the recipes Scott and I loved most in concentrated collections. Doing it entirely myself allows for such creative freedom, and a quick publishing time too, so the content feels relevant when I share it with you. I also like how this approach lets you pick and choose which collections you are interested in really specifically and at a low price. Because I want these eBooks to be valuable and affordable for you!
Okay, dropping the mic for today! Wishing you all the best in this magical lead up time to Christmas.
x Jessie
CARROT CASHEW SAUCE
Makes 2 cups.
1 cups cashews, soaked 4 hours
1 large carrot
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon chili flakes
1/2 teaspoon maple syrup
2 tablespoons apple cider vinegar
1/2 cup filtered water
sea salt to taste
Rinse and drain the cashews and wash the carrot.
Give the carrot a rough dice and add it with the cashews to a high speed blender.
Add the rest of the ingredients and blend until smooth, increasing the blender speed from low to high gradually.
If the mixture is too thick, add an additional tablespoon of water at a time until creamy and smooth.
Taste and adjust if necessary. More salt to bring out flavor, more acv for increased tanginess, etc.
Store in a glass jar in the fridge and enjoy with cozy salads throughout the week. Should keep for 5 or 6 days.
COZY SALAD
You can build your cozy salad bowl with whatever you have on hand, but here are the categories I like to select from to build my bowl in a way that I find exciting, nourishing, and filling.
The raw veggies that require cooking all get steamed. I include the cooked beans and grains in the steamer basket as well to reheat. If the sweet potatoes are roasted beforehand, they get tossed in the steamer for the last few minutes to reheat too.
Select one to two starches:
cooked whole grain, such as black rice
cubed squash, steamed, such as kombocha or butternut
roasted sweet potato wedges
Select one to two purple veggies:
beetroot, steamed
purple cabbage
purple sauerkraut
Select one to two green veggies:
fresh lettuce
kale, steamed
chard, steamed
brussel sprouts, steamed
Select a bean/legume:
chickpeas
navy beans
crispy tofu
Serve with:
carrot cashew sauce
lemon juice
freshly cracked black pepper
a ferment, such as sauerkraut
Curious how to cook beans from scratch? See my post here.
Wanting to know more about cooking grains too? See here.
To see an example of how we stock our fridge, see this post.
Live in the southern hemisphere? I love this spring salad.