Thursday, November 3, 2016

Roasted Beets with Raw Walnut Cream Cheese (Vegan, Gluten-Free)

Root veggies, like carrots, potatoes, onions and beets have a high profile in Canadian winter meals.  Not only were they easily stored for most of the cold season, but they are also hearty and lend themselves to a great sense of satiety.  Today's recipe for roasted beets and raw walnut cream is an adaptation from the cookbook called Whole Foods To Thrive by one of British Columbia's stellar athletes who eats "high raw", Brendan Brazier.  My husband is a fan of Brendan's, and also really enjoyed this meal.

(To feed 4)
4 Beets
Method: Preheat oven to 450F/232C.  Wash up the beets (scrub if necessary) and wrap in aluminum foil.  Roast in the oven for about 30-45 minutes.  Remove from the oven and allow to cool.  When they are cool to touch, peel off the skins and slice into strips (as I did), or cube.

1/2 C. Shelled Raw Walnuts
Juice from 1/2 Lemon, or from 1 Lime (which I used)
Zest from fruit (optional)
1-2 Cloves Garlic (or more)
Salt to taste
Put all ingredients in a food processor and process until it looks rather crumbly but creamy.  If you need to add extra juice, do.  You may use zest for extra flavor.
I found it useful to use the closed-in container attachment that came with my Hamilton-Beach immersion wand.  This bowl, smaller than my food processor, seems to do a better job of grinding up and creaming smaller quantities than the larger food processor or blender.  (For someone who doesn't have a food processor because of cost, this is a very effective and inexpensive way to process foods, with the great wand immersion blender as well).
I used steamed chard leaves in the centre of the plate, but a green salad would also be great!

Gluten-Free Perogies
Lentil-Beet Borscht


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