Some culinary jazz by my husband and me| Serves: 2 | Time: ~30 min
1 lb of thick #carrots
1 cup of #spinach, packed
2 tbsp of chopped vidalia onions
1 cup of cherry #tomatoes, halved (or quartered if larger)
Alfredo Sauce (slightly modified version of Downshiftology's recipe)
1 cup raw cashews, soaked in hot water, drained and rinsed
3/4 cup water
2 garlic cloves, peeled
1/2 tbsp lemon juice
1/2 cup diced vidalia onion
2 tbsp nutritional yeast
1 tsp salt
1/4 tsp dried rosemary
1/4 tsp black pepper
Prep the cashews and veggies. Soak nuts in hot water. Spiralize carrots. Chop onions and slice up the tomatoes.
Drain the cashews. Add nuts and remaining sauce ingredients to a high speed blender. Blend until smooth.
Add a dollop of EVO to a non-stick skillet over medium heat. Once the pan is warm, add the carrots for about 8 min. At the same time, add a dollop of EVO to another non-skillet over medium heat. Once the pan is warm add onions and spinach and saute for 6 minutes .
When veggies are done sauteeing, add sauce to skillet with carrots and stir together. Then add sauteed spinach and tomatoes and toss together. Just toss everything until sauce is warmed up.
Remove from heat and serve.