crunch of the broccoli and the sweetness of the carrots.
Not many children like to eat their broccoli plain. So I took the tradition of having stemmed broccoli with melted cheese and created a vegan version. It’s a wonderful combination and great for transitioning to a vegan diet without giving up cheese. Kids love this one!
Prep time for salad: 20 min
Soaking time: 12 hrs for rice, 4+ hrs for cashews
Cheddar Broccoli Salad Ingredients
5 cups chopped broccoli
1 cup chopped carrots
1/2 cup soaked/blossomed wild rice (about 1/6 cup before being soaked)*
1 batch cheese sauce
Cheese Sauce Ingredients
1 large red bell pepper
1/4 cup water
1 cup soaked cashews
3 Tbsp nutritional yeast
1/4 – 1/2 sweet onion
1 clove garlic
2 Tbsp lemon juice
1 1/2 tsp sea salt
Place all cheese ingredients in a high speed blender. Blend until smooth and creamy. Put all salad ingredients in a large mixing bowl, cover with cheese, and stir until all broccoli is covered with cheese.
*To blossom the wild rice, pour warm water over it. Soak the rice for at least 12 hrs, changing the water periodically to keep it warm. Or, put the rice in a dish with warm water, cover with a lid and place in the dehydrator to keep it warm. You will know when the rice is done when it is soft and the ends are curling/blossoming open.
NOTE: Sarah is hosting a Raw Food Retreat in Spanish Fork, Utah from Friday, November 9, 2012, through Sunday, November 11, 2012. Shorten your learning curve and gain you the basic knowledge and experience you need to switch to a raw food diet all in one weekend!
Photo courtesy Sarah Katoa.