Now, I truly believe that after this recipe I will be able to turn off my oven and stove and revel in the bounty of mostly raw, fresh spring goodies. That said, and living in the moment, today, we are still staring thirty and forty-degree temps and cold rain in the eye in NY and me and my family need warming up.
Perfect for a meat-free evening, you can pour this tasty sauce over rice or noodles and enjoy. With a little hint of chili pepper heat and the soup-like quality of the coconut cashew sauce, it will knock any remaining chill from your bones. I promise!
As always, feel free to play. Make it your own yummy food practice, your offering to share with others and enjoy!
1 can organic light coconut milk
1/2 cup raw cashews
1/3 cup chopped fresh basil
Fresh ground pepper
1 cup cherry tomatoes, halved
1 cup fresh green beans (Admission: I used organic frozen. Shanti!)
3 garlic cloves, chopped
1 tsp red chili pepper flakes (optional BUT the heat makes it!)
Extra virgin olive oil
Cook vegetables over medium to high heat for just a few minutes. Lower temperature and add remaining sauce ingredients. Lower to a simmer and cook for approximately 5 minutes. Serve immediately over rice or noodles.