Savory carrot cashew bake recipe

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This gentle and soothing casserole tastes friendly and familiar. It makes a wonderful vegan main dish that can satisfy the whole family. The psyllium husk adds a lot of fiber to clean the gastrointestinal system. The beta-carotene in the carrots converts to vitamin A, which assists in skin cell turnover and skin detox.

  • Yield: 10 Servings

Ingredients

  • 1 tsp coconut oil
  • 4¼ cups grated carrots (use a food processor)
  • 1 cup chopped green onions
  • 1 cup chopped celery
  • 1 cup almond or hazelnut flour
  • ½ cup raw cashew pieces
  • ⅓ cup Hemp Hearts or raw sunflower seeds
  • 2 tbsp psyllium husks
  • 1 tbsp dried basil
  • 1 tsp dried thyme
  • ½ tsp dried ground sage
  • ¼ cup vegan broth
  • 3 tbsp extra virgin olive oil
  • 1 tbsp organic lemon juice
  • ½-1 tsp pink rock or gray sea salt
How to Make It
  1. Preheat the oven to 350°F. Grease an 8-by-8-inch baking dish with the coconut oil.
  2. In a food processor, combine all of the ingredients, and pulse until well incorporated but still chunky.
  3. Press into the baking dish. Bake for 45 minutes or until the top edges begin to look dry.
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