Walnut ‘Cous Cous’ Ingredients
- 3 cups walnuts
- 2 Tbsn nutritional yeast
- 2 Tbsn olive oil
- Salt & pepper to taste
Lemon-Basil Cream Ingredients
- 3/4 cup cashews, soaked overnight
- 2 Tbsn fresh lemon juice
- 1/4 cup water (don’t use the cashew soaking water)
- 1/2 cup fresh basil
- 1 small clove of garlic
- 1/4 tsn cayenne pepper (optional)
- Salt and pepper to taste
Veggie Mix Ingredients
- 2 Tbsn olive or coconut oil
- 1 garlic clove, minced
- 1 large spring onion, finely chopped
- 2 large carrots, chopped (about 2 cups)
- 1 bunch asparagus, cut into 1 inch pieces (about 2 cups)
- 400g artichoke hearts, drained (fresh or canned)
- 1 can chickpeas, drained and rinsed
- Salt and pepper to taste
Instructions
- To make the walnut cous cous, pulse the walnuts, nutritional yeast and olive oil in a food processor until finely chopped to “cous cous” size. Transfer to a large bowl, season lightly with salt and pepper. The cous cous should be room temperature. If you like, you can warm it up in the fry pan after Step 3.
- To make the lemon-basil cream, add all the ingredients to a food processor or high speed blender and process/ blend until mixture is smooth and creamy, adding more water if necessary. Scrape the mixture into squeeze bottle or serving bowl and set aside.
- To make the veggie mix, heat oil over medium-high heat in a large pan. Add garlic, spring onion and carrots. Cook until the carrots start to become tender. Add asparagus, cook for 3 minutes more. Add artichokes and chickpeas, season mixture with salt and pepper. Continue cooking for a further 3-5 minutes, until artichokes and chickpeas are heated through
- Add veggie mixture to serving bowl with walnut cous cous, toss to combine. Serve with lemon-basil cream and garnish with fresh basil.
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