real self care for busy bodies

Roasted Tempeh and Veggies with Cashew Pesto Cream


Cooking Time

25

Yields

4

Ingredients

1 block of tempeh (any variety)

assorted hearty (non leafy) vegetables like broccoli, sweet potato, carrots, green beans, turnip, parsnip etc.

1/2 t each of  turmeric, salt, pepper, cinnamon and paprika (or to taste) -- sub out cinnamon for red pepper flake you rather have spicy

2 T of coconut oil

1 C of uncooked brown rice

2 cups of cashews

3 cups of water

basil or cilantro and salt

Directions

soak cashews in water for 2-3 hours, drain and reserve water

Preheat oven to 350 degrees

Put rice in rice cooker or set to cook on stove top

melt coconut oil in sauce pan or microwave

stir in spices

cut veggies and tempeh into bite sized pieces

coat with oil/spice mixture 

Bake for 20-25 minutes or until tender but not mushy


Cashew pesto cream

Put cashews and 1 cup of water into blender to blend, add in herbs and salt to taste, keep adding water until consistency of a cream (you made need to stir in more when serving.)