Difficulty: EQUIPMENT HEAVY
Cashew pesto cream
3/4 c cashews, soaked overnight
1 clove garlic
8-10 basil leaves
Water to reach desired consistency
Salt and pepper
Drain cashews and place in food processor with basil, garlic, and a good pinch of salt.
Whir, adding water slowly, scraping down sides occasionally, until cream is somewhat smooth. Season to taste with additional salt and pepper.
1/2 c brown rice
1 c water
1/2 t dried basil
Drizzle olive oil
Place all in pot over medium heat.
Bring just to a boil, then reduce and cover.
Cook until water is absorbed, then fluff
1/2 red pepper, thinly sliced
1/2 c red onion, thinly sliced
Pinch Garlic salt
Heat oil over medium high and toss peppers and onions.
Season with garlic salt and pepper, then add sugar once almost cooked.
One brown caramelization occurs, remove from heat and set aside.
3/4 block tofu, cubed, tossed in cornstarch
Vegetable oil for frying
2 cloves garlic, minced
3 T tamari
1 t rice wine vinegar
2 T agave
Heat oil for frying over medium high.
While it heats, mix glaze of garlic, tamari, vinegar and agave and set aside.
Once oil is hot, add tofu and sear on each side.
Once tofu is golden and crispy, pour in glaze, sizzle, then remove from heat.
Soft burrito size tortillas
Top tortilla with rice, veg, tofu, cream, and a couple fresh basil leaves. Wrap up and eat up.