Page 89 - HHH Recipe eBook
P. 89
Rainbow Bake
Vegan and a delicious winter dinner to warm you up!
RECIPE
Ingredients
. 2 Zucchini’s
. 2 Beetroots
. 2 Carrots
. Tin of Black Beans
. 4 Chipotles or sauce 1 tblspn . 1 Onion
. 5 Garlic cloves . 1 tblspn Coriander fresh
. 1 tblspn Olive oil
. Rock Salt
. Black Pepper . 1 tblspn Coriander dried
. 1 tblspn Oregano dried
. 2 Bay leaves
. Tin Whole Tomatoes
. 2 cups Vegetable stock
. 1/4 cup Pine Nuts
Cashew Cream Sauce
. 1 cup Cashews (whole soaked for 5 hours in water) . 1 tblspn Apple cider vinegar
. 1 Lemon juice
. 1 cup Coriander fresh
Method
Make zoodles with carrot, beetroot & zucchini.
Blend tomatoes, coriander, oregano, chipotle, onion & garlic.
In a pot add olive oil & sauce, cook for 10 minutes on Med heat. Then add beans, stock, salt & pepper, cook for 5 minutes. Preheat oven on 160oC and place all ingredients in a baking dish and bake for 30-45 minutes. To make the cream sauce blend the cashews, lemon juice, apple cider vinegar, coriander & salt. Add water if too thick. Serve with drizzled cream sauce & fresh coriander. Enjoy the health benefits. Your body will love you!
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