BROCCOLI SPINACH STUFFED BAGUETTE
SERVES 2 BAGUETTE HALFS
FOR THE VEGETABLES
2 cups broccoli florets
1 tbsp extra virgin olive oil
2 cloves garlic, finely diced
142g (5oz) baby spinach, chopped, with the long stems cut away and discarded
FOR THE CASHEW CHEESE
1⁄2 cup raw cashews, soaked 1 hour and drained
1 cup water
1 1⁄2 tbsp nutritional yeast
4 tbsp tapioca starch
1⁄2 tsp salt
1⁄2 tsp garlic powder
FOR THE ASSEMBLY
1 baguette
28g (1oz) grape tomatoes, sliced thin
2 tbsp raw shelled hempseed
NUTRITIONAL VALUES
Calories: 626kcal
Fat: 29.6g (5g S.Fat)
Carbs: 70.4g
Protein: 29.7g
Sugar: 5.6g
Sodium: 902mg
METHOD
VEGETABLES
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.
In a large skillet over medium-high heat, heat the oil. Use a skillet with a lid. Cook for 1 minute after adding the garlic. Toss in the spinach and cook for 1 minute. Allow to sit for 2 minutes, covered.
In a large mixing bowl, combine the broccoli and spinach.
CASHEW CHEESE In a blender, combine all the cashew cheese ingredients and blend until completely smooth.
Fill a small saucepan halfway with water and bring to a boil over medium-high heat. Continue to cook and stir until the sauce thickens and becomes a gooey, cheesy sauce. This takes about 5 to 10 minutes.
Combine with the broccoli mixture in a mixing bowl. Stir everything together thoroughly.
ASSEMBLY Remove the baguette's top and scoop out some of the bread from the center with a spoon. Make sure to leave a bread edge in the shell to help hold the filling in place.
Fill the center of the baguette with the broccoli-cheese mixture. Sprinkle with hempseed and top with sliced grape tomatoes. Divide in half. You could also slice it and serve it as an appetizer.
In a large skillet over medium-high heat, heat the oil. Use a skillet with a lid. Cook for 1 minute after adding the garlic. Toss in the spinach and cook for 1 minute. Allow to sit for 2 minutes, covered.
In a large mixing bowl, combine the broccoli and spinach.
CASHEW CHEESE In a blender, combine all the cashew cheese ingredients and blend until completely smooth.
Fill a small saucepan halfway with water and bring to a boil over medium-high heat. Continue to cook and stir until the sauce thickens and becomes a gooey, cheesy sauce. This takes about 5 to 10 minutes.
Combine with the broccoli mixture in a mixing bowl. Stir everything together thoroughly.
ASSEMBLY Remove the baguette's top and scoop out some of the bread from the center with a spoon. Make sure to leave a bread edge in the shell to help hold the filling in place.
Fill the center of the baguette with the broccoli-cheese mixture. Sprinkle with hempseed and top with sliced grape tomatoes. Divide in half. You could also slice it and serve it as an appetizer.
