Artichoke Hearts with Cashew Cream & Sauteed Zucchini
Ingredients:
½ cup cashews
13.75 oz (1 can) artichoke hearts
2 zucchini
1 lemon or 2-3tbsp of lemon juice
2 garlic cloves
2 tsp white miso paste
1 tbsp nutritional yeast
1 tbsp hemp seeds
¼ cup pumpkin seeds
½ tsp red chile flakes
Recipe:
1. Add cashews and ½ cup hot water to a small bowl, and let nuts soak for at least 10 minutes. Drain artichoke hearts and pat dry with a clean towel.
2. Heat 1 tsp olive oil (or go oil free and use 1-2tbsp of water instead) in a large skillet over medium heat. Add artichoke hearts and cook until crispy in places, 5 to 8 minutes. Transfer artichoke hearts to a plate and sprinkle with a pinch of salt.
3. Trim zucchini and slice lengthwise into ¼ inch thick planks. Stack the planks and cut into thin strips.
4. Juice the lemon. Peel the garlic. Add soaked cashews and the soaking water, lemon juice, peeled garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend on high until cashew cream is smooth.
5. Return skillet to medium-high heat and add zucchini strips. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 2 to 3 minutes.
6. Divide zucchini noodles between serving bowls. Pour cashew cream over noodles and top with artichoke hearts. Sprinkle with hemp seeds, pumpkin seeds, and as much of the red chile flakes as you’d like.
This is my second blog recipe post. Check out my first, on General Tso’s Tofu with Broccoli and Quinoa.
Want to learn more about why going plant-based/vegan is so important for our environment? Check out my webinar on Environmental Impact and Plant-Based Nutrition
