I had the spinach and the kale from the CSA share last week, and I had the new supply of cashews, in addition to a leftover butternut squash and a couple of apples. What to do for dinner?
I decided I wanted to save the kale for our Thanksgiving dinner, so it was time to experiment with a spinach/cashew cheeze — something I have considered, but never gotten around to.
With the squash and the apples, I made soup.
SPINACH/CASHEW CHEEZE
2 C spinach
1 C cashews
2 lg cloves garlic
1/4 C hot sesame oil
pinch sea salt
1/2 t apple cider vinegar
Campari tomatoes
- Combine all ingredients in a food processor and process to smooth (you could use a VitaMix – I would have, but mine is broken)
- Slice tomatoes about 1/4. thick.
- Spread cheeze on tomatoes and arrange on plate.
Note: I use campari tomatoes because they are small and give only 2 or 3 forkfuls. You could use roma tomatoes or beefsteak tomatoes. (I have even used grape tomatoes – hollowing them out and stuffing them, but that was more work than I want to do again – although it did look cute)
SQUASH/APPLE SOUP
2/3 med. butternut squash, chopped
2 med. apples, chopped
1/2 C cashews
2 cloves garlic, chopped
2 T hot sesame oil
1 t Spike (or other salt-free seasoning)
1 t black pepper
pinch sea salt
warm water as needed to make a thick creamy soup
- Combine all ingredients in a food processor and process until creamy.
- Add water as needed to obtain desired consistency.
PRETTY SMART RAW FOOD IDEAS 