First of all, I cannot tell you how upset I am that I didn’t take a photo of tonight’s dinner! LeeLee had exactly 25 minutes from the time we got home to the time he had to leave for a meeting, and in our scrambling to get dinner on the table – and eaten – I completely forgot to take photos! It’s especially a shame since tonight’s dinner was so darn pretty. Bright orange bell peppers, sliced lengthwise in half and stuffed with a raw cashew “cheese” with avocado slices on the side? Gorgeous and autumnal! Oh, well. Try to picture it in your mind.
We’re not raw foodists by a long shot, but every so often we crave a 100% raw meal, and tonight’s hit the spot. I came across this recipe more than a year ago in Ani Phyo’s book Ani’s Raw Food Kitchen, and whenever I need something exceptionally fresh and filling, I gravitate toward this dish. (I see someone has posted an adaptation of it here– check it out!)
The bell peppers were juicy and crunchy and went great with the cashew “cheese” filling that we liberally applied to each hollowed-out side. We topped the peppers with some pico de gallo for a little extra kick!
For a side item, I decided on avocado fries, one of my favorite ways to serve avocado at mealtimes. It’s a cinch to make: Slice up one avocado into strips and toss them with several tablespoons of nutritional yeast and a few sprinkles of adobo seasoning. The garlic brings out the flavor of the avocados, and the yeast provides a nice, cheesy coating for your “fries”! As usual, I was sorry I didn’t buy two avocados at the store over the weekend. The fries were really too good, and I fought with LeeLee for the last few strips. (I won.)
In short, this was a great meal to bring to the table quickly! A few spins in the food processor for the “cheese,” and dinner was served. The best part? There’s enough left over for tomorrow! I’m looking forward to lunch already.
:)