Baked Vegetable Ribbons in Cashew and Coconut sauce.

I did have plans to make a vegetable tart tonight, but time ran away with me, so a change of plan led to a very tasty dish indeed.

I carrot, 1 Courgette and 1 parsnip. I used my Spiralizer to turn each into ribbons. If you do not have one of these gadgets, then a vegetable peeler works well, you will end up with wider ribbons, but the end result will be similar.

For the sauce

1/2 cup of soaked cashew nuts ( soak for 1 hour in water to help soften)

1 tsp crushed garlic

1/4 cup of soya milk

Seasoning of your choice

Place all of the above into a blender or NutriBullet and blitz for about 30 seconds until you have a smooth paste, I then added a further 2 tbsp of soya milk to the paste to turn into a creamy sauce texture.

Mix up the vegetable ribbons in your baking dish, pour the sauce over the top, I used some baby plum tomatoes to decorate the top, sprinkle some more herbs over the top, then I added a few drips of coconut cream randomly over the veggies and baked for 30 minutes in a hot oven. Just before serving I sliced some Violife Mozzarella style vegan cheese and dropped it on top, just a couple more minutes and its ready.

I served this with 2 falafels and a spoonful of spicy mixed beans.

ENJOY!!!!!