Thanks to Trish who is in my CSA for the following recipe.
Organic broccoli, washed and rough cut
Fresh black pepper
Lightly drizzle broccoli with oil and toss with salt & pepper. Roast at 325 until still slightly crisp. Cool.
1 cup organic quinoa, rinsed
2 cups water
1/2 vegan stock cube
Boil covered until cooked. Cool and add broccoli. Chop 2-3 mild green onions and add them.
Cashew cheese sauce:
Soak raw cashews (about 1/2 cup) in fresh water for a minimum of 4 hours, drain*
Nutritional yeast (about 1/2 cup but be generous as this makes the cheesy flavour)
Fresh lemon juice (1 tblsp)
Garlic cloves (2-3)
Himalayan salt to taste
Cayenne (6 shakes)
Turmeric (5 shakes)
Mix cheese ingredients in a high powered blender with a little water until smooth. Taste and adjust accordingly. Pour enough over broccoli & quinoa to coat. Make final taste adjustments, chill and enjoy!
*Soaking the cashews makes a smoother sauce but I've also whipped up this quick salad without soaking and loved every mouthful.