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 silverbeet mushroom sauce – perfect with pasta!
For 2 big portions you’ll need:
approx. 250g silverbeet (or more)
1-2 garlic cloves
3/4 cup (100g) cashew nuts (soaked for at least 6 hours and drained)
3/4 cup water
1-2 tablespoon cooking oil (I prefer coconut-oil)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 heaped tablespoon rice flour
1 pinch chilli powder
1 1/4 cup water
1-2 tablespoon lemon juice
Peel and chop the onion into fine cubes.
Cut the mushrooms into quarters.
Peel and cut the garlic into fine slices.
Wash the silverbeet, remove the trunks and cut into approx. 1 inch thick strips.
Blend the cashew nuts with 3/4 cup water until it is a fine cream.
Heat the olive oil in a large frying pan and add mushrooms as well as onion.
Cook until the mushrooms turn soft and shrink in size.
Add the garlic and cook for 1 – 2 minutes, stirring constantly.
Sprinkle with the rice flour and stir well.
Pour in the 1 1/4 cup water, mixing everything well to combine.
Add salt, pepper, chilli, nutmeg and bring to boil.
Pour in the cashew cream (flush the blender with a little extra water and pour into the frying pan as well).
Add the silverbeet portion by portion, stirring it until it has shrunk in size.
Before dishing up add the lemon juice.
Tastes very nice with pasta