- 4 small red capsicum (red peppers)
- 1 cup of quinoa
- 1 medium size zucchini grated
- 2 large carrots grated
- 1/4 cup fresh sage, chopped
- 1 tbsp of garlic infused extra virgin olive oil
- 1 tbsp of extra virgin olive oil for drizzling
- 1 tbsp nutritional yeast flakes
- 1/2 tsp of cayenne pepper
- 1 tsp chilli flakes
- 1 tsp of paprika
- 1 tsp of herbamare
Cashew Cheese Ingredients (makes 1 1/4 cups) :
- 1 cup of raw cashews (soaked for a minimum of 2 hours), drained and rinsed.
- 1 tbsp of garlic infused olive oil
- 1 tbsp of lemon juice
- 1/4 cup nutritional yeast flakes
- Himalayan salt and pepper to taste
- 1/4 cup water or dairy free milk of choice.
- To make the cashew cheese, add all ingredients to a a food processor or high speed blender, blend until a thick and creamy sauce is formed. Set aside.
- Preheat the oven to 180 degree.
- Cook quinoa in a saucepan. Add enough water that it just covers the quinoa, bring to a boil and then turn down to a simmer until all liquid is absorbed. Take around 10 minutes.
- After chopping the capsicums in half and removing the seeds, place capsicum halves face down on a baking tray and drizzle with extra virgin oil oil. Bake for around 20 minutes.
- Meanwhile mix through the grated zucchini, carrot, chopped sage, garlic infused olive oil, dried spices and yeast flakes into the quinoa.
- After 20 minutes remove capsicum from the oven and fill the capsicum halves with the quinoa filling. Place the capsicums on a lined baking tray, this time face up. Place back in the oven for another 20 minutes.
- Drizzle the cashew cheese and some extra olive oil and bake for 10 more minutes until melted.
** Can be enjoyed with a side salad or a side serve of sweet potato chips.