If you don’t have a vege garden yet I can only recommend to start one! The most easy things to grow are tomatoes and silverbeet, just to name a few. And my silverbeet is thriving this season!
So I have tried another dish with this yummy leafy green: a creamy, vegan silverbeet mushroom sauce that doesn’t need any dairy – perfect with pasta! It also works well in a baked dish. I recommend using more water in a baked dish though. 🙂
Update October 2019: I have slightly changed the preparation of the silverbeet (swiss chard). It is relatively high in oxalic acid. These days I first blanch it in hot water, then drain the water before using the greens. I also love blending up the greens. It creates this delicious green colour 🙂 And you can also use other greens, even a big bunch of basil – one of the best herbs for pasta dishes 🙂
For 2 big portions you’ll need:
1/2 cup (70g) cashew nuts (blanched almonds or macadamias work well too)
1 cup (250ml) water
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 heaped tablespoon rice flour
a few pinches chilli powder
1 tablespoon cooking oil (I prefer coconut-oil)
1 small onion, finely diced
300g mushrooms, sliced or quartered
1-2 garlic cloves, minced
approx. 250g silverbeet (or more), blanched
1 cup (250ml) water
1. Start by preparing the cashew cream by blending the cashews with the rice flour, spices and water until smooth. Place aside.
2. Preheat a pot or pan with the cooking oil. Saute onions and then add the sliced mushrooms. Cook on low-medium heat until the mushrooms have softened and are cooking in their own juice.
3. Stir in minced garlic and cook for another 2 minutes or so, stirring constantly.
4. Add the cashew cream and gently bring to the boil. Let simmer for a few minutes.
5. In the meantime, place the freshly blanched silverbeet in the blender with one cup water and blend shortly.
6. Pour the blended silverbeet into the pot and stir well to combine. Gently warm up and serve. Tastes great with pasta 🙂