Summer Stack with Creamy Basil Dressing and Steamed Greens

Hey y'all. Good to be back! I went on a radass tour with my band for a couple of weeks through Cali. I tell you what, I was missing my kitchen pretty hard, but I was also super stoked on all the great vegan food I found.

But nothing had me more stoked (or thankful - because we ate out a lot; which left me with a big belly and very little money) than coming home to an abundant garden. It makes me feel so proud and accomplished to walk into my yard, pick my food, clean my food, cook my food, and eat my food.

The following dish is a result of the above referenced circumstances. 

Regarding The Stack: Go with your heart (and taste buds). I called this a Summer Stack because it can really be made out of whatever you want. I don't think it would be any less delicious if you used reggae potatoes instead of yams, or eggplant instead of yellow squash (ok that was a lie. I fucking hate eggplant. but I know most of you don't and that would be a cool veg-sub).

Regarding The Dressing: I'm all about the garlic. The more garlic the better. It does a wonder for your body and health, but mainly it just makes everything infinitely mo betta. Also, you could skip the veg broth, milk, and cashews and just put in like 3 tbsp vegan mayo and 1 tbsp water, if you want. It would probably make it creamier but it would also make it like way fattier. I usually don't worry about that kinda stuff but um the time has come to pay a teeny tiny itsy bitsy bit more attention.

Regarding The Greens: they're essential. Don't ever, not never, not even once, skip your greens baby. You need those. The greens in this dish are a mix of collards, dino kale, reggae kale, and beet greens (all from my garden) but seriously if you're more into spinach than kale then go with your heart (::sounding like a broken record::).



The Stack

1 lb yams, peeled and sliced thick
1/2 lb yellow squash, peeled and sliced thick
1/2 lb zuchinni, peeled and sliced thick
1 1/2 c cooked black beans
2 tbsp capers
lemon pepper seasoning
  1. Preheat to 375. 
  2. Lightly coat your yams and squash with olive oil and a healthy sprinkling of lemon pepper. Bake for about 18-22 minutes. Flip. Do it again. 
  3. Go with your heart when it comes to assembly. Obvi, I stacked my veggies on top of my greens with some basil dressing sporadic throughout. I topped it all off with some extra dressing, black beans, capers, and red pepper flakes.

The Dressing

4 oz basil
1/4 c chopped onion
3-5 garlic cloves
2 tbsp cashew peices
3 tbsp cashew milk
3 tbsp veg broth
  1. Blend all together until smooth and creamy 

The Greens

2 c of greens, roughly chopped
2  tbsp balsamic vinegar
1 tsp red pepper flakes
  1. Steam your greens however you like them and then toss in the vinegar and red pepper.

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