Dinner for One: Couscous Bowl with Veggies and Sun-Dried Tomato Cashew Cream Sauce

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When my partner is out, the thought of cooking for just myself seems lackluster. Usually I default to making myself a salad or finishing off various leftovers that weren’t enough for the two of us. Tonight, I decided to wine (er, beer) and dine myself, while trying out a new sauce recipe. I don’t have exact measurements, but I am happy to share the process with you…

First, make a grain. I went with couscous because we had about 1/3 c left and that’s the perfect serving size for one person.

Next, get the veggies roasting. I decided to go with broccoli. Preheat the oven to 400F, douse the cruciferous veggies in olive oil, salt and pepper, then roast until they are slightly brown.

While the veggies are roasting, make your sauce. I absolutely love cashew “cream” sauces. Ideally, you want your cashews to soak in water for 8 hours-overnight. However, in a pinch, like I often am, I will resort to simmering them for about 10 minutes. I reserve some of the water and puree the softened cashews, with a little bit of that reserved water, then add some seasonings such as garlic, nutritional yeast and sun-dried tomatoes.

Finally, pick your toppings. I went with feta because it’s what I had on hand. You could sub in nuts or diced, raw veggies, such as red peppers.

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