Try to See it My Way, Only Time Will Tell If I Am Right or I Am Wrong

When you're learning to cook or play the guitar or write, take pictures, any artistic venture I suppose, you never really see progress.  You always feel 'on the way to'.  It takes a step back to appreciate that there really is movement.  I believe it is that way with our individual turtle-like evolutionary change as well.  Five years ago I can look on this blog and my pictures were not as attractive.  My meals were not as inventive.  The result not as spectacular.  I don't believe I'm a great cook or would even feel comfortable calling myself a good one.... yet.  However, I do notice today that this is not a dish I necessarily would have taken on five years ago as a quick after work type thing.  For a special occasion maybe but with little reservation here I was proceeding to take the steps to make it.

Sweet Potato Veggetti with Cashew Cream Sauce.  Recipe from Pinchofyum.com.  Cashew cream is simply soaking cashews in water for 2 hours and blending with a little salt and garlic!  How awesome is that?  And this dish was successful in many ways.  Visually it was enticing. Orange food?  C'mon!  Sweet potatoes for dinner calorie and health wise is a bonus.  Taste wise it was creamy, slightly sweet with a cheesy hit. Plus the fresh herbs gave it a bright sensation.   A non-meat option that does not disappoint is something I need. 

Such is my personal maturation inching along.  Sometimes it seems I fall into my own familiar traps with predictable outcomes, time and time again.  Until one day I recognize I've turned a corner and that one small thing I did differently has made all the difference.   Or so it seems.  Time always has a way of showing us truth.

INGREDIENTS

• 1 cup cashews
• ¾ cup water (more for soaking)
• ½ teaspoon salt
• 1 clove garlic
• 1 tablespoon oil
• 4 large sweet potatoes, spiralized
• 2 cups baby spinach
• a handful of fresh basil leaves, chives, or other herbs
• salt and pepper to taste
• olive oil for drizzling

INSTRUCTIONS

1. Cover the cashews with water in a bowl and soak for 2 hours or so.
2. Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the ¾ cup water, salt, and garlic. Puree until very smooth.
3. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
4. Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.