Stuffed Kumara<\/p>\n
Ingredients
\n3 large kumara
\n1 red onion finely diced
\n2 cloves of crushed garlic
\n\u00be cup red capsicum (finely diced)
\n1 finely diced courgette
\n\u00bd cup cashew nuts \u2013 raw and finely chopped
\n1 Tbsp oil
\n\u00bd cup soy milk
\n\u00bd tsp salt
\nSesame and basil pesto to garnish<\/p>\n
Method
\nBrush 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.
\nIn a pan, saut\u00e9 the onion, garlic, capsicum, courgette, cashews and oil for around 4 minutes or until it is just starting to soften.
\nCombine 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.
\nBake for around 10 minutes at 150 C.
\nGarnish with basil pesto.<\/p>\n
BASIL PESTO
\n1 large bunch of fresh basil (125g) \u2013 or use half basil\/half baby spinach
\n\u00bd cup olive oil
\n1 cup raw cashew nuts
\n\u00bd tsp salt
\n\u00bc cup lemon juice
\n2 cloves of garlic
\nPut all ingredients in the food processor and blend until well mixed. Make sure there are still pieces of cashew nut visible.<\/p>\n
This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stuffed Kumara Ingredients 3 large kumara 1 red onion finely diced 2 cloves of crushed garlic \u00be cup red capsicum (finely diced) 1 finely diced courgette \u00bd cup cashew nuts \u2013 raw and finely chopped 1 Tbsp oil \u00bd cup soy milk \u00bd tsp salt Sesame and basil pesto to garnish Method Brush or spray […]<\/p>\n","protected":false},"featured_media":497,"template":"","categories":[8,10],"acf":[],"yoast_head":"\n