Vegan Salad with Soy and Cashew Cream

 

I thought of naming this a Vegan Galaxy, but since there is no black hole in the middle of it, I did not mean to mislead someone.

It has a connection with astronomy though, because I made it while listening to Startalk about 'Oumuamua, so it took me exactly 45 min and 43 sec.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- bowls;

- steamer (or pot);

- blender;

- tablespoon;

- spatula.

Duration: 45 min.

Serves: 3.

You need:

- 250 g of frozen peas;

- 285 g of sweet corn (canned, no sugar);

- 1 'Oumuamua shaped 😉 raw carrot (130 g - medium diced);

- 160 g of raw celeriac (medium diced);

- 2 spring onions (chopped);

- some leaves of baby spinach (chopped);

- 10 leaves of fresh mint (chopped);

- 6 g of dill (chopped);

- 50 g of cashew (no need to soak it);

- 250 ml of soy cream;

- 1 tablespoon of virgin olive oil;

- a pinch of coriander;

- salt and pepper to taste.

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Place the peas in the steamer and set the timer for 15 min (or boil it for 10 min).

4. Meanwhile, medium dice the carrot.

5. Medium dice the celeriac.

6. Chop the spring onion.

7. Chop the baby spinach, the mint and the dill.

8. Place them in a large bowl and help them get acquainted.

9. Add the peas when ready.

10. Add salt and pepper to taste.

11. In a blender, pour the soy cream, add the cashew, coriander, one tablespoon of virgin olive oil and salt to taste.

12. Liquefy them.

13. Place the cream in a bowl in the center of the plate and add the veggies around it.

14. Enjoy!