Mochi Meals
This was requested by my youngest when flipping through Leanne Campbell’s The China Study Cookbook which can be bought from Amazon. This was inspired by the recipe on page 204. When my youngest going through this book, this was the latest recipe he requested. I don’t usually eat a lot of nuts, but the rest of my family sure does. Being little people they can sure use with extra energy and it also helped that the cauliflower florets happened to look especially healthy this week.
Here you can use cauliflower and cashews to make this dish extra creamy. The cauliflower should be cooked separately from the broccoli which can be added to the dish at the end and doesn’t get soggy. The cauliflower head I found was quite large so I’m actually going to double the recipe. One serving rarely lasts in this family.
Ingredients:
- 3 – 4 cups small broccoli florets (use fresh or frozen)
- 3 cups cauliflower florets (fresh or frozen)
- 1 cup cashews
- 1 cup unsweetened plant based milk (soy or almond)
- 1/2 teaspoon lemon juice
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces fettucine, cooked.
Instructions:
- Steam the broccoli in a saucepan over boiling water until tender, about 5 minutes. It should be green and crunchy. Drain and set aside.
- Using the same saucepan, put the cauliflower in, cover with water and simmer for 5-7 minutes until soft. Drain.
- In a food processor, combine the cauliflower, cashews, milk, lemon, nutritional yeast, garlic powder, salt and black pepper. Blend together all the ingredients until smooth.
- Pour the sauce over fettucine, then fold in the steamed broccoli. Server warm.
