Veggie Beans with Cashew Cream

GF, DF, V + RSF - serves 4

Ingredients:

• 2 stalks of celery chopped

• 1 medium carrot peeled and diced

• 1 zucchini diced

• 1/2 onion diced

• 2 garlic cloves diced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/4 tsp pink salt

• 1/4 tsp black pepper

• 1 can organic diced tomatoes

• 1 cup passata

• 1 can organic mixed beans

• 1 1/4 cups brown rice

• Fresh coriander to serve

Cashew “Sour” Cream: (or greek yoghurt)

• 3/4 cup cashew soaked in boiled water for 15 minutes

• 3/4 cup water

• 2 tbsp lemon juice

• 1/4 tsp salt

• 1 tbsp nutritional yeast

Method:

1. In a heated frypan add a splash of olive oil and add in your onion, garlic and spices. Saute for 3 minutes.

2. Add in your celery, carrot and zucchini cooking for a further 5 minutes.

3. Meanwhile add your rice to a pot and cook to packet instructions.

4. Now add in the can of diced tomatoes, passata, salt and pepper. Stir and cook for another 10 minutes.

5. Add in your beans and stir, cook for another 5 minutes.

6. While this cooks, drain and rinse the cashews and add to a blender with the rest of the cream ingredients. Blitz until smooth.

7. Once your rice is cooked divide among 4 bowls, top with the bean mixture and a good drizzle of the cashew cream. I also like to add fresh coriander or parsley.