Butternut squash is a perfect veggie to eat raw. It’s a fairly neutral flavour so it’ll complement pretty much anything you add with it. This is a spicy, smoky tasting dressing – thanks to the smoked paprika. Mmmm. The plant based diet IS exciting. Try this.
1 small butternut squash (peeled, de seeded and grated)
For the sauce;
1 red pepper or sweet red pepper (de seeded)
2-3 sundried tomatoes
1 tsp organic cold pressed organic oil of your choice (extra virgin olive oil is a winner)
1 medjool date (or 2 small ones)
1 clove of garlic
1/2 tsp Himalayan/sea salt
1/2 tsp smoked paprika
2 black peppercorns
1 tsp cumin seeds
Squeeze 1/4 lemon
1/4 cup of water (about 100ml)
Blitz all of the above sauce ingredients together in a high powered blender until smooth (NutriBullet is phenomenal)
Add the sauce to the squash, along with another tsp of good quality oil (optional)
Sprinkle with a handful of sunflower seeds and sultanas and bobs your uncle!
Try it with creamy cashew mushrooms – here’s the recipe;
Cashew Creamy Mushrooms
1-2 diced/sliced mushroom soaked in Braggs Aminos or a good quality soy sauce
20 cashews soaked for at least 10 minutes in water
Lots of ground pepper
Sprinkle of nutmeg
10 curry leaves (or a teeny pinch of curry powder)
1/2 tsp dried mixed herbs
Squeeze of 1/4 lemon
Himalayan / sea salt (just a little)
Once the mushrooms have been prepped and marinated – drain the cashews, rinse and add to a blender along with the other ingredients. Blend on high for 1-2 minutes. It doesn’t matter if it’s not smooth – it gives the dish texture. Taste and season more if required.
Serve with chopped spinach leaves.