This is a "pesto"-like condiment made with cilantro, cashew butter, sesame seeds, nutritional yeast, a freshly squeezed meyer lemon, and half an avocado. It's very rich, creamy, and aromatic.
Tomorrow we're going to make some rice, beans, and sauteed vegetables. We'll layer it up in bowls, Cafe Yumm-style, and top it off with this.
Tonight I steamed broccoli, bok choy, and baby carrots while sauteeing mushrooms in soy sauce and olive oil. Then the steamed veggies were mixed with the mushrooms and a bit more soy sauce and then it was all cooked to perfection and served over brown rice with Freixenet left over from our wedding last year.
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