BABY PEPPERS WITH CASHEW CHEESE

BABY PEPPERS WITH CASHEW CHEESE

One more day to go before we see the year 2013 off and welcome the new and exciting year 2014. By now I am ready for a detox! Yes, I have overindulged and under-exercised. There was chocolate, or shall I say there were chocolates, wine, meals consisting of several dishes (even though healthy they were rather gargantuan). And than there were yesterday’s cocktails provided by my friend. She makes cocktails by emptying her bar contents into a jug and topping this concoction with some juice. I do admit they were unassumingly lethal yet delicious.

Do I feel a degree of guilt? Sure I do, but no point dwelling on this, I am detoxing starting the 2nd of January. And recording what I eat on this blog will definitely help the cause. But first, we have our New Years Eve celebration ahead of us. We always have lots of nibbles like sushi, dips, olives, little sandwiches and lots of other things. The aim is to fill up our plates with stacks of bits and bobs and keep going back for more.

My baby peppers with cashew cheese look indulgent and are (of course) dairy free. They are very easy to make. You can even play “guess what’s in the filling” with your guests (just make sure they don’t have a cashew nut allergy!). If you feel brave you can use some mild chillies instead of baby peppers.

HAPPY NEW YEAR TO YOU ALL! MAKE YOUR YEAR 2014 FILLED WITH LOVE, LAUGHTER, HEALTH AND DELICIOUS PLANT BASED FOODS.


stuffed-baby-peppers

BABY PEPPERS WITH CASHEW CHEESE

1 cup cashew nuts
1/4 (60ml) + 1tbs water
2 Tbs nutritional yeast
salt
lemon juice
5 sun-dried tomatoes, chopped into small pieces
10 olives, chopped into small pieces
small handful of basil, chop finely
14 small sweet peppers

  1. Soak the cashews in water for about 2 hours.
  2. Drain the soaked cashews, place in a blender together with 1/4 cup water and the nutritional yeast and a tablespoon of lemon juice. Blend till smooth (or as smooth as you can get it). You will have to scrape the sides of the blender few times. If the mixture is too thick you can add extra tablespoon of water.
  3. Put the cashew cheese into a bowl. Season with salt, add the chopped sun-dried tomatoes, olives and basil.
  4. Cut the tops of the baby peppers and carefully scoop out the seeds. Using a small spoon (or if you fancy a piping bag) fill the peppers with the cashew cheese.
  5. Chill before serving.

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