Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream

This week I wrote a quick post about vegan cooking for The Kitchn. I am not a vegan but I do love a meal that is vegetable centric and if it happens to be vegan, awesome. Many of the vegan meals on this site were not developed specifically to be vegan but rather, a pairing with textures and flavors that when combined, happen to be vegan. The main star of this vegetable bowl is the cashew cream sauce. I’ve had this on my list to make for a while but it wasn’t until I was hanging out with Alanna and she made a wonderful cashew dip, that it pushed me to finally dip my toe in the cashew water (HA!) I didn’t even look up a recipes but rather dove right in to creating my own version! Also, the Magimix powered through this cashew cream and made it so smooth and delicious (skip down past the recipe for my full thoughts on the food processor)!

Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream (and Magimix Review)
Author: 
Serves: 2-3
 
Ingredients
  • Cashew Sauce
  • 1 cup cashews, soaked
  • ¼ cup soy sauce
  • 2 teaspoons sriracha
  • 2 teaspoons ginger
  • water, for thinning
  • ¼ cup cilantro,minced

  • Vegetables
  • 2 cups sugar snap or snow peas
  • 1-2 large carrots
  • ½ red onion
  • ½ tablespoon olive oil
  • ¼ teaspoon black pepper
  • 1 tablespoon sesame seeds
  • 1 cup chickpeas, drained and rinsed if using canned

  • Bowl
  • Grains, for serving
  • Sprouts, for serving
Instructions
  1. At least 2 hours before preparing meal, place cashews in a bowl and cover with water to soak.
  2. After time, remove cashews from the water, reserving the water, and place in a food processor or blender along with soy sauce, sriracha, and ginger. Pulse a few times, adding water as you go to thin the mixture down. Let the food processor or blender run until cashews are smooth. Add in cilantro and pulse until cilantro is incorporated and in small pieces. Taste and adjust flavors as desired.
  3. Preheat oven to 400˚. Cut the carrot and onion into bite size pieces and toss in a roasting pan with peas, olive oil, black pepper, and sesame seeds. Roast for 15 minutes then stir in chickpeas. Roast for another 15-20 minutes until vegetables are tender and the peas are starting to blister.
  4. In a bowl, toss together vegetables, grain, and sprouts. Spoon sauce over bowl and serve. Save extra sauce for later uses.

Magimix review:

You may remember a while back I posted about food processors because really, it’s the machine that gets used the most in my kitchen. I use it for sauce, marinades, pie dough, pasta doughs, nut flours (and really, the list could go on and on!) Today I wanted to fill you in on one more option to add to that list, and guys, it’s a doozy. The Magimix 12-cup food processor is a well-built, powerful machine.

As I get older and more removed the college years, I’m being careful to spend my money on quality things that I will only have to buy once in my life. I live by the motto that it might cost more upfront but I won’t have to continue to purchase it down the road. I have dreams of passing down my stand mixer to my daughter (or who knows, even granddaughter) and now maybe this food processor.

What’s awesome about this machine: It’s powerful and so far has been up to the task of everything I’ve thrown it’s way. This cashew cream sauce came out beautifully and in the past couple of weeks you might have noticed it creeping in other photos for the Patty Melt, Cilantro Tahini Sauce for the Halloumi Skewers, and the Harissa for the egg grilled cheese. Beyond that, I love the smaller bowls that fit within the main bowl- perfect for small batches of pesto or nut flour. Also, there are a myriad of attachments that range from juicing, to slicing blades, to a bread blade.

What you might want to consider: A couple of the “awesome” factors might also be some of the things you might want to consider. The size of the machine is a bit large but for a 12-cup food processor I wouldn’t expect anything less. It’s the attachments that might leave you needing to find space since there are quite a few + two additional bowls. Also, I found that I had to do a bit of cleaning with the larger bowls after using the smaller bowl- not a huge deal as I’m normally a messy cook, but something to consider.

I think, that if you’re like me and use a food processor everyday and have attempted to burn through motors of food processors past, this is the machine for you. It’s sturdy and built extremely well. However, if you’re an occasional, only use a food processor every once and a blue moon, one of the less expensive food processors might be a better fit!

[Disclosure: I received the product for review but all thoughts and opinions are my own.]