RAINBOW PROTEIN PLATE WITH CASHEW CREAM

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

1 medium tomato, diced

1 small carrot, sliced

1/2 of a kabocha squash

1/2 c. kale, chopped

1/2 c. lettuce, chopped

1/2 c. purple cabbage, sliced

1 can black beans

1 Tbsp tahini

1 Tbsp lemon juice or sauerkraut

2 Tbsp hemp seeds

For the Cashew Cream:

1 c. whole raw cashews

3 Tbsp lemon juice

1/8 tsp salt

1/2 c water

Directions:

Preheat the oven to 425°F. Slice the kabocha squash, or other hard squash, and deseed the inside. Bake for 25 minutes or until fork tender.

Drain and thoroughly rinse one can of black beans. Warm in a small pot for about 5 to 10 minutes until hot. Steam the kale and purple cabbage using a steam basket in a pot for about 5-10 minutes until soft.

Blend the Cashew Sour Cream ingredients in a high-speed blender until totally smooth.

Mix the lettuce, tahini, lemon juice (or sauerkraut), and kale in a bowl until well combined.

Plate the diced tomato, carrot, squash, greens, cabbage, and beans in the order of a rainbow. Drizzle with cashew sour cream and sprinkle with hemp seeds. Enjoy!