With the colder weather approaching we wanted a simple dish that’s both vegan and perfect for the fall. This recipe is relatively easy to make, but gone in minutes!
Cashews, 2 cups
Almond Milk, 1.5 cup
Whole Grain Mustard, 1 tbsp
Rice, 2 cups
Water, 4 cups
Garlic, 5 cloves
Thyme, 1 bunch
Mushrooms, variety pack
What you’ll need:
Cutting board, knife, mortar and pestal, measuring spoon, two sauté pans, two small pots, whisk, rubber spatula, sheet tray
Total time: 1 hour
Preheat oven to 350 F. Peel the squash and cut in half length wise. Using a spoon, remove squash seeds and guts. Season 4 of your squash halves with olive oil, salt, pepper and place them in your 350 F oven. Next, medium dice your last two squash halves. Slowly sauté squash with salt, pepper.
Begin to grind cashews into a fine powder. (Do in small batches!)
While you sautee your squash, small dice your onions, garlic and shallot. Sauté half of your aromatics with squash and place the remainder in small pot with hot oil.
Once the alliums in your small pot begin to caramelized, place in rice and toast. Season with salt, pepper, and add a small bouquet of thyme. Add water and bring to boil. Slowly simmer until rice is cooked, about 20 minutes.
The next step is to sear mushrooms in a hot cast iron pan until mushrooms begin to brown. Once you have the correct browning add a spoon of butter and season with salt, hold aside.
Lastly, bring almond milk to a boil. Gradually whisk in cashew powder, salt, pepper and mustard. Consistency should be nice and creamy and not tacky. (If need be, thin with almond milk). In the mean time small dice your apples, zest lemons and pick your thyme.
Now it’s time to bring it all together. Combine squash, rice, mushrooms, apples, thyme. Season one last time and have the mixture hot.
Place half cut squash on plate, spoon in mixture. Spoon your cashew sauce over the squash and finish with lemon zest and more thyme.