I gotta tell ya, hit it out of the park with this one, man it hits the spot! So creamy, so comforting, so necessary on a rainy winter day! I think I’m gonna make a bunch more so I can eat this every day! It is that beautiful and satisfying! And despite how indulgent it tastes, this is one that won’t give you a Buddah belly because it is clean whole vegan foods 😉
1 cup grain of choice, (i actually used 1 cup quinoa, 1/2 cup raw buckwheat groats
1/2 cup lentils, any kind, cooked
1 large stalk broccoli
1 cup raw baby carrots
Handful of mushrooms
1/6 large onion chopped
2 cloves garlic minced
handful fresh basil, chopped
large handful kale, chopped
coconut oil spray (always)
oregano and crushed red pepper
1 slice chopped large jalapeno
1 tbs sesame seeds
For creamy lemon sauce:
1/2 tsp vinegar
1 lemon juiced
1/4 cup raw cashews
Crushed red pepper, dash
1/8 cup water
Make quinoa/buckwheat in rice cooker, mix with lentils, keep warm.
Oven roast cut broccoli and whole mushrooms with coconut spray and oregano/rosemary/crushed red pepper flakes at 350 for 20-24 min.
You could also roast your carrots the same way, but I simply steamed mine in the rice cooker while my grains cooked.
Clean and tear kale. Sautée in hot skillet with garlic, onion, an basil for about 5 min, until slightly wilted.
To make your creamy lemon sauce, place ingredients in a high speed blender, adding more water if you prefer it thinner.
Place lentils/grains in bowl, top with shredded sauté.
Next arrange warm roasted veggies.
Top with fresh avocado, diced jalapeno, sesame seeds, and drizzle creamy sauce on top.
Enjoy hot and immediately, feeling comfort and well being from the inside out! SOOO nourishing and full of comfort feels and flavors. Be well!
Sauce makes 2-3 servings, store refrigerated.