Creamy Vegetable Stack
This is my dinner tonight. It is easy to throw together once you slice and chop your vegetables of choice. I hope you like it as much as I do.
For 2 servings:
- 1 zucchini, thinly sliced lengthwise using mandolin
- 14 cup red pepper, diced
- 1/2 cup spinach, leaves stacked and sliced thinly into ribbons
- 1/2 portabella mushroom, diced
- 1/2 avocado, sliced
- 1 small carrot, shredded
- 1 Tbs diced onion, diced
Cream: 1/2 cup soaked cashews, 1/4 avocado, 1/4 cup freshÂ cilantro, 1 TbsÂ BraggsÂ aminos, 3/4 cup water
Prepare vegetables as indicated. Combine cream ingredients in a blender and blend until smooth.
To assemble: Slightly overlap 3-4 zucchini slices lengthwise. Place half of the avocado on top of the zucchini, followed by half of the spinach, mushroom, pepper, carrot and onion. Spoon 3-4 TbsÂ of the cream on top of the vegetables and cover with another layer of overlapping zucchini. Repeat vegetable layers and cream. Top with zucchini slices and cover with cream. Allow to set for 30 minutes to combine flavors, or if you have a dehydrator, place inside and warm using a setting of 125 degrees for 20-30 minutes.Â YUM!