Whole Grain Bowl Recipe
roasted brassicas, turmeric couscous, cashew cheese, spiced citronette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Brassicas
Turmeric Couscous
Cashew Cheese
Spiced Citronette
Method
Roasted Brassicas
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Brassicas
Trim and halve the Brussels sprouts. Break the cauliflower into florets.
- 3
Toss and Roast
In a large bowl, toss the Brussels sprouts and cauliflower with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden and tender, stirring halfway through.
Turmeric Couscous
- 4
Prepare the Broth
In a saucepan, bring the vegetable broth to a boil. Add salt and turmeric powder.
- 5
Cashew Cheese
- 6
Soak the Cashews
Soak the raw cashews in water for at least 2 hours, or overnight for best results.
- 7
Blend the Cheese
Drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, salt, and water. Blend until smooth and creamy.
Spiced Citronette
- 8
Mix the Ingredients
In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, black pepper, and cumin powder until well combined.
