This week’s intuitive salad from the Soil & Seed Garden CSA at The Farm at South Mountain in Phoenix, Arizona, is inspired by the beautiful, fresh greens (arugula and red pac choy) and chives — grown by urban farmer Billy Anthony.
I intuitively created a warm salad reminding me of the wilted spinach salad my Grandmom made when I was a kid. Today’s salad is a little different, all plant-based. While arugula is naturally a little spicy, when we gently saute and add cashew cream it becomes milder and very tasty.
The simple beauty of fresh farm arugula and red pac choy.
CHIVE CASHEW CREAM RECIPE
Make this simple raw cream, with fresh chives (or green onions) as a simple dressing for the wilted arugula. Nutritional yeast add a cheesy flavor to this plant-based cream.
Simple Ingredients
- 1 cup raw cashews, soaked 2-4 hours
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- Pinch sea salt
- Handful chives, sliced
- ¼ cup water, adjust for desired creaminess
Simple Steps
- Blend cashews, nutritional yeast, lemon juice, salt, and water in a small blender, such as a Nutribullet.
- Fold in chives.
- Save for salad.
WILTED ARUGULA SALAD
Simple Ingredients
- 2 cups fresh arugula
- 2-3 tbsp olive oil
- Pinch sea salt
- 2-3 heads, bok choy
- 1 cup Chive Cashew Cheese
- 3 tbsp toasted sesame seeds (dry toast in sauté pan on low heat)
- 3 tbsp clives, sliced
- ¼ cup dehydrated tomatoes
Simple Steps
- Pre-heat sauté pan on medium low heat.
- Pour olive oil into pan and heat for a minute.
- Add fresh arugula and pinch of sea salt to pan.
- Toss arugula and cook for 30 seconds.
- Place arugula and cashew cream into a bowl.
- Toss arugula with cashew cream.
- Plate with bok choy, fresh chives, toasted sesame seeds, and dehydrated tomatoes.
- Enjoy!
Pause and enjoy the beauty of the bok choy…
Red pac choy as a wrap…with left-over veggies, tapenade, and cashew cream.
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Thanksgiving recipes in the November 2018 issue.
Join our Simple Daily Plant-Based Eating Tips Facebook Page
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
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