Boil for 30 Minutes first 10 ingredients. When lentils are done, turn off burner. Mix 2 tsp. hot water with 1 tsp. Miso, add to lentil mixture, stir to combine. Layer the following ingredients on a plate, cooked brown rice, cooked lentils, warm cashew cheez, shredded lettuce, diced tomatoes, diced cucumbers, sliced olives, vegan sour cream, salsa and toasted sesame seeds.
Add all ingredients to blender except corn starch, while blending add the cornstarch. When blended add contents to a pot, stir constantly and bring to a boil on medium heat. Boil for one minute. Serve hot as a sauce or cold as a cheez spread.
Comments on Vegan Rice and Lentils with Cashew Cheez (Mazidra) Recipe:
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Gluten, Tomato, Rice, Corn, Sulfites, Sesame Seeds, Garlic, Fructose Malabsorption, Cucumber, Onion allergies.