I can make nuts taste like cheese, I know you must think I have lost my mind. But here is the trick.. Nutritional Yeast. If your trying to give up dairy its a great ingredient to get to know.
• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)
• 2 medium eggplants, cut lengthwise into 1/2-inch slices
• olive oil cooking spray
• Basil Cashew Cream
1 1/2 cups raw cashews (soaked for 4 hours)
1/2 cup water
juice of lemon or 1 Tbs apple cider vinegar
2Tbs of nutritional yeast
1 garlic clove
1 tsp Italian herb seasoning
dash onion powder
salt and pepper to taste
1. For sauce
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.
2. For eggplant
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
3. For filling
Put cashews, water, nutritional yeast, garlic, seasoning in food processor. Blend until smooth. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.
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