Let’s Talk About Stress (2/26/11)

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Cashew Cheese Stuffed Collards

• Cashew Cheese
• 1 cup raw cashews, soaked overnight
• 2 cloves garlic, minced
• 1 Tablespoon tahini
• 1 Tablespoon olive oil
• 4 Tablespoons water
• 1/4 cup lemon juice
• 1/4-1/2 teaspoon sea salt (to taste)

In a food processor, purée cashews until well ground. Add remaining ingredients, and purée for 5 minutes, or until mixture is VERY smooth, stopping to scrape the sides as needed. Enjoy as it is or make it into ‘cheese’ by putting the mixture in cheesecloth and letting it sit out 24 hours (this step is optional but results in tanginess). Bake at 250F for 30 minutes or until firm and enjoy! Serve with blanched collard green leaves: stem a bunch of collards and cut in half. Bring a pot of salted water to a boil and blanch each leaf for about 1 minute to soften. Use the leaf as a wrapper to roll about 1 T of cashew cheese plus a dollop of sundried tomato pesto.