Serves 2
1 swede (rutabaga) peeled and diced
1 cup cashews, soaked 20 minutes
1/2 cup orange juice
4 teaspoons of your favourite curry powder
1 clove garlic
1" piece of ginger
1 teaspoon nutritional yeast
A few leaves of mint
5 chives
2" of leek
1/2 cup raisins, soaked for 15 minutes
Whizz up the swede pieces in a food processor until they break down and look rice-like. Transfer them to a nut milk bag and squeeze the excess water out. This will really help prevent the final dish from being too watery.
Blend the cashews, orange juice, curry powder, garlic, ginger, and nutritional yeast in a high-speed blender until smooth. Add 1/2 cup of this to the swede and mix on with your hands. The remaining sauce can be stored in a sealed container in the fridge, for up to 3 days; it will also make a great salad dressing with a little extra apple cider vinegar.
Chiffonade the mint, finely chop the chives and chives and stir into the swede, along with the raisins.
Serve with the chicory salad.
Chicory Salad
4 of each, red and green chicory leaves
4 little gem or similar lettuce
1 teaspoon olive oil
1 teaspoon lemon juice
Pinch salt
A few small whole mint leaves
Right before you're ready to serve, put all the ingredients in a bowl and toss, until all the leaves are covered. The reason we do this just before serving is that the chicory leaves will start to develop oil spot if left in the dressing for too long.
Place the chicory and little gem lettuce leaves on to the plate, then serve the risotto in the centre, garnishing with a few extra mint leaves and microgreens if you have them.