Roasted Brassicas with Freekeh, Cashew Cheese, and Honey Harissa Vinaigrette
Source: Banks White, The Brixton & Rambler
Recipe Type: Entrees | Seasons: Autumn
This recipe, featuring Tierra Vegetables, was demonstrated for CUESA’s Market to Table program on November 2, 2019.
Roasted Brassicas
Makes 8 servings
INGREDIENTS
1 head broccoli
1 head cauliflower
1 Delicata squash split in half, deseeded, and thinly sliced
1 bunch Brussels sprouts, shaved thin
Olive oil and salt, to taste
PREPARATION
Break the broccoli and cauliflower into florets. Slice squash and Brussels sprouts on a mandolin or with a chef’s knife, slicing them ½ inch thick. Line a baking sheet with parchment paper or use a silicone mat, and roast until golden brown at 400°F for about 15 to 20 minutes.
Freekeh
INGREDIENTS
2 cups freekeh
5 cups water
PREPARATION
In sauce pot, heat water. Bring water to a boil and add freekeh. Covered and cook until water evaporates for about 20 minutes.
Cashew Cheese
This nut cheese is a delicious non-dairy substitute for other cheeses.
Makes 2 cups
INGREDIENTS
2 cups raw cashews, soaked overnight, drained, and rinsed
1½ tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt or to taste
½ cup olive oil
½ cup hot water
PREPARATION
Soak the cashews overnight in water. Drain and rinse. In a Vitamix or Blender on high, pour hot water over spinning blade, and pour drained cashews, yeast, lemon juice and olive oil. Blend until puréed and smooth.
Honey Harissa Vinaigrette
INGREDIENTS
¼ cup champagne vinegar
½ cup blended olive oil
3 tablespoons honey
1 teaspoon harissa paste
¼ teaspoon smoked paprika
⅛ teaspoon kosher salt
PREPARATION
In a Vitamix or blender, add honey, harissa paste, smoked paprika, kosher salt, and vinegar to purée. Slowly add olive oil until viscous but still thin. If needed, add small amounts of hot water. Scrap sides of the blender once puréed.
