Roasted Vegetables and Mushrooms with Cashew Tahini

In this dish, we rely on the excellent natural flavors of the ingredients, especially the cashew butter, which adds wonderful richness and completeness to the plate. We briefly grill the mushrooms and vegetables in a pan to maximize their freshness and valuable nutrients.

Ingredients for 2 servings:

• 300 g brown mushrooms, sliced
• 1 large zucchini, cut into thin strips lengthwise
• 1 bunch of asparagus, trimmed and cleaned
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• 2 tbsp cashew butter
• 1 tbsp freshly squeezed lemon juice
• Salt to taste
  
  Optional: a pinch of chili or piri-piri for sprinkling.
   
  

Instructions:

Heat a skillet on the stove.

Toss the mushrooms, asparagus, and zucchini separately in oil and salt.

First, sauté the mushrooms in the dry skillet until tender. Remove them to a plate.

Next, grill the asparagus briefly on all sides until they begin to soften and get a very light char.

Remove the asparagus and add the zucchini, grilling them briefly on both sides until tender.

Arrange everything on a plate and sprinkle with lemon juice, nutritional yeast, cashew butter, and chili for a spicy kick, if desired.

Kristina Orsova created the recipe for Grilled Vegetables and Mushrooms with Cashew Butter for us.

Kristina is a mom blogger, a proponent of healthy eating with clean, seasonal, and mostly local foods. She shares recipes for both the little ones and the whole family, tips for building healthy eating habits in children, ideas for family trips, educational activities, and games with children.