3 large kumara
1 red onion finely diced
2 cloves of crushed garlic
¾ cup red capsicum (finely diced)
1 finely diced courgette
½ cup cashew nuts – raw and finely chopped
1 Tbsp oil
½ cup soy milk
½ tsp salt
Sesame and basil pesto to garnish
Brush or spray the kumara with some oil and bake at 150 C or until soft. Slice lengthways in half and scoop out the centres into a bowl leaving enough flesh inside to give the skins some strength.
In a pan, sauté the onion, garlic, capsicum, courgette, cashews and oil for around 4 minutes or until it is just starting to soften.
Combine the kumara flesh with the onion mixture and stir in the milk and salt. Fill the kumara with the mixture and heap it up. Sprinkle the sesame seeds on top.
Bake for around 10 minutes at 150 C.
Garnish with basil pesto.
1 large bunch of fresh basil (125g) – or use half basil/half baby spinach
½ cup olive oil
1 cup raw cashew nuts
½ tsp salt
¼ cup lemon juice
2 cloves of garlic
Put all ingredients in the food processor and blend until well mixed. Make sure there are still pieces of cashew nut visible.
This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand.