Chop and set aside:
1 sweet red pepper
asparagus enough to make approximately 3 cups of 1/2 inch pieces
Please note: asparagus can have tough stems and the best way to make sure that you get rid of that portion is to snap off the bottom end and not try to cut it off. By taking hold of the bottom end and the mid stem and bending it, it will snap at the appropriate level assuring the no tough stem will get into your dish. This process may seem wasteful but it is well worth the effort in assuring that you or your guests don't get a mouthful of "straw".
Blend on high until smooth:
1 cup raw cashews, rinsed or sunflower seeds
(or 1/2 cup cashews and 1 cup cooked rice or millet)
2 cups hot water
1 teaspoon sea salt
2 heaping teaspoons onion powder
1 tablespoon sesame seed
1/2 teaspoon garlic powder
2 tablespoons organic cornstarch or potato starch
Pour into a saucepan, rinse blender out with 2 more cups of water and add to saucepan. Bring to boil, stirring constantly until it thickens adding more water if needed for the desired consistancy.
Add the vegetables just before serving. They are best when hot but still crunchy.
Serve over rice, millet, quinoa, whole grain noodles, waffles or whole grain toast!
Serves 4-6