Ingredients: 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes,3/4 cup (200gm) Raw Unsalted Cashew Nuts,2 pinches Coarse Sea Salt,1 tablespoon (15ml) Corn Starch,2 teaspoons extra-virgin olive oil,Salt and Pepper to taste,3/4 cup (200ml) Plain Soy Milk,4 tablespoons (60ml) Tahini (well-stirred),2 smalls or 1 large clove of garlic
Instructions:
- Pre-heat the oven to 375F (185C)Toss Beets with Olive Oil and season with salt and pepper
- Spread mixture evenly on a baking sheet and place into oven for 45mins – 1hour, the beets should be fork tender
- While beets are in the oven dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.
- Place the roasted beets in a large bowl and smash till have a coarse consistency, you don't want them to be pureed, just not chunky. I used a hand mixer.
- Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 – 10 minutes. You should get 4 balls
- Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce.
- Garnish with greens and sprouts if desired!Tahini Sauce:In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.
- Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined
- Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.Season with salt and pepper, if too thick, add a bit more soy milk.
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