It was my first full day home after getting back from a month-long vacation. Not only did I come home to a clean & tidy house, but Terry actually picked up some fresh produce at the Farmer’s Market in the few short days he was home before I arrived.
I looked in the fridge and found a few things: zucchini, carrots, red pepper and fresh basil & cilantro. What’s a girl to do with these ingredients? I also noticed some cashews and we had some rice in the pantry. Supper was shaping up!
A note about the sauce. My Vitamix is not a fan of me making small amounts of sauce (which would be my preference since I only cook for 2). So I made a larger batch of cashew cheeze and reserved some of it for the actual sauce.
Cheezy Basil Cilantro Sauce
Basic Cashew Cheeze
1 cup of cashews, soaked at least 4 hours (or soaked in boiling water for a few minutes)
1/4 cup of nutritional yeast
the juice of a lemon
1 tsp of salt
a few tablespoons of water
Blend all of the ingredients. I took out 3/4 of this cheeze and put it in the fridge for other recipes. I left 1/4 of the cheeze in the blender to make the sauce.
1 cup of tightly packed fresh basil
1/4 cup of loosely packed cilantro
2 tbsp of olive oil
water (as much or as little as you’d like)
Blend the ingredients together and slowly add the water in a steady stream until you reach the consistency you would like for the sauce. I prefer mine liquid-y, so I added 1/4 of a cup. Set the sauce aside.
1 tbsp of coconut oil
2 large carrots, peeled & thinly sliced
1 large zucchini, thinly sliced
1 red pepper, cut into chunks
8 sundried tomatoes (I buy the non-oil packed ones and rehydrate them for 10 minutes in warm water)
Heat a wok on medium heat on the stove. Add your coconut oil with the carrots and sautée until tender (about 5-7 minutes). Add the zucchini and sautée another couple of minutes. Once the zucchini has softened, add the pepper and sundried tomatoes and stirfry for 2 minutes. Stir in the cheezy basil sauce. I served this on top of rice.
Feel free to try different veggies, maybe add some beans or lentils – it could be versatile.