actually ists yes not yet summer. But I had cress and tomatoes over from a photo job I had as a food stylist. And I was longing for fresh salad and sunny vegetables. In the middle of January. Tomato breads are one of the best breakfasts in the summer I think. For the bread I took a recipe that I once developed for an organic magazine. It consists of gluten-free oatmeal, nuts and seeds. In the kind a few years ago, the Canadian blogger Sarah Britton had baked her “life changing bread” and since then various recipes circulate in books and on the net. There are also already various ready-made baking mixtures in the kind, which you have certainly already discovered in organic market shelves. Write in the comments if you are also interested in my recipe. Then I take that as a post soon.
To the bread was then a carrot cashew spread. The is vegan, gluten-free and quite quickly prepared. So that the cashews are softer and thus finer can be pureed they should be soaked at least 6 hours or overnight. If you don’t want to wait that long, take boiling water and soak them in it for 1 hour. Instead of carrots you can also use beet, celeriac, parsnips or pumpkin.
Maybe grate some horseradish into it, or mix in fresh herbs. Fresh tomatoes bring some acidity to the bread, pea shoots spiciness. For lunch, I also like to eat the vegetable cream with rice dishes, bowls or pasta.
cashew carrot spread
Equipment
- strong blender100
Ingredients
- 100 g cashewnuts
- 300 g carrots
- 1- 2 garlic gloves
- 5 tbsp olive oil extra virgin
- salt
- pepper
Instructions
- Soak cashews either in plenty of boiling hot water for 1 hour or in twice as much cold water for 6 hours/ overnight. Meanwhile, brush & rinse the carrots well. Cut into about 2 cm pieces & steam in salted water until soft or steamed. Drain and let cool completely.
- Drain cashews and rinse again. Puree finely with the carrots, garlic and oil. Season with salt and pepper. Mix individually with other spices and herbs, nuts, lemon juice, sun-dried tomatoes, etc. as desired. Store in the refrigerator. Use for bread or to spice up bowls, rice dishes, etc.