Put cashews in food processor. Cut lemons in half and squeeze their juice in with the cashews. Add tahini and process for 20-30 seconds. Add olive oil and start processor again. Slowly add water until the mixture looks whipped-creamy. Add salt.
This keeps in the fridge for at least 7 days. It’s delicious on burritos.
CROCKPOT: You know the drill. Put it all in there in the morning. Turn it on and let it go till the night.
STOVETOP: Put all ingredients into a large soup pot. Bring to a boil and let boil for 25 minutes. Reduce heat to medium-low and cover. Let cook for an hour, or until the rutabaga is soft.
This is fantastic on pizzas or pasta.
Put hazelnuts, sundried tomatoes, water and ripe tomato into food processor and blend for a few minutes. Put a sauce pan over medium high heat for a minute or two and then add the oil. After a few seconds (when the oil is hot), add the onions and garlic. Let cook until the onions start to carmelize. Pour in the wine. Add the puree. Put a few pinches of salt and stir. Turn the heat down to medium low. Let this cook for 20 minutes or so. Add more wine if it gets too thick. Add pinches of salt until it tastes perfect!!
This acts like a meat sauce, but it’s not. It’s super protein and delicious!
