Festive Veggie Bake with Creamy Cashew Sauce
This recipe is the first blog post by the new addition to our team, Mia Smith. Mia is a Registered Dietitian (Bsc. Med. Hons, UCT 2018) who is passionate about plant-based nutrition and especially loves working with paediatric patients, pregnant and breastfeeding women and diabetic patients.
Mia Says: “I got married 4 days before Christmas and one of my bridesmaids (and best friend) landed just two days before the wedding. She had to miss my bridal shower but she still brought a recipe along for my recipe book. Because it was so close to Christmas, and she lives in Japan, we turned our honeymoon into a buddymoon and spent it with her! Christmas is both of our favorite holidays and we love to share our different cultural traditions around this time of year (she is originally German). This recipe always reminds me of her and our longlasting friendship as well as festive times. It can be served hot or cold, so perfect for a summer or winter Christmas!
For my patients on calorie-controlled meal plans:
1 serving of this recipe (1/6th of the recipe) =
1 veg serving
3 fat servings OR 1 nuts/ seeds serving
Recipe by Mia Smith, consulting Dietitian at The Green Dietitian
Serves 6 as a side dish
Ingredients:
2 punnets baby tomatoes
4 large baby marrows
2 tsp dried oregano
3 bunches thyme
15 sage leaves
1 tbsp olive oil
1 cup cashews, soaked in water for at least 2 hours
2 tsbp coconut oil, melted
1/2 cup light coconut milk
2 tbsp red wine vinegar
1/2 lemon, juiced
2 cloves garlic
Method:
1. Preheat your oven to 180’C.
2. Dice your vegetables and drizzle with the olive oil.
3. Place in an oven-proof dish, sprinkle the herbs over and bake uncovered for 30-40 minutes or until the veg are golden.
4. In the meanwhile, place the cashews, coconut oil, coconut milk, vinegar, lemon juice and garlic in a high-speed blender or nutribullet and blend until smooth.
5. Pour the creamy cashew sauce over the vegetables and garnish with oregano, salt and pepper to taste.
