Roasted Vegetable Salad with Chimichurri

Serves: 4

Macadamia Nut Cheese

1 and 1/4 cup macadamia nuts
2 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp salt
1/2 cup water*

Add all the above to food processor.

* First add just 1/4 cup water and blend until smooth. If needed, add 1 tbsp water at a time until a thick paste forms.

1/4 cup fresh chopped parsley or cilantro (optional) - I used parsley

If adding herbs, add at the end and and pulse for 10 seconds.

At this point, the cheese is ready to eat! But its better after chilling. Transfer cheese to nut milk bag and rest over a fine mesh strainer set over a mixing bowl. Twist the bag, so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24 to 36 hours (I made the cheese on Sunday afternoon and used it on Tuesday night). The longer it chills, the firmer the cheese will become.

Note: Store leftover nut cheese in the refrigerator for up to 10 days.

Yields: 10.5 ounces

Note: The best texture results with a food processor,  but in a pinch, blender can work too. It just generally requires more scraping and more liquid.

Roasted Vegetables

5.2 ounces red sweet potato, chopped into 1/4" rounds (1 small)
1 pound baby yellow or red potatoes, quartered
4.2 ounces carrots, halved and chopped
1 tbsp melted coconut oil
1 tsp curry powder
1/4 tsp salt

Preheat the oven to 375 degrees F. Add sweet potato, potato and carrot to a baking sheet and toss with coconut oil, curry powder and salt. Bake sweet potatoes for 25 minutes. Potatoes and carrots for 35 minutes.

1 bunch broccolini, chopped (9.2 ounces)
2 cups red cabbage, chopped
1 color (red/yellow/orange) bell pepper, sliced (7.45 ounces)
1 tbsp melted coconut oil
1 tsp curry powder
1/4 tsp salt

To a separate baking sheet, add broccolini, cabbage and bell pepper and toss with coconut oil, curry powder and salt. Bake for 20 minutes.

Chimichurri

1 tbsp garlic, grated
1 serrano pepper
1 cup (1.23 ounces) packed cilantro, thick bottom stems cut off
1 cup (1.18 ounces) packed flat-leaf / curly parsley
3 tbsp ripe avocado
1/4 tsp salt
3 tbsp lime juice
1 tbsp maple syrup
3 tbsp water

Add all the above to vitamix and blend until smooth.

Yields: 10 tbsp

Salad

2 cups hearty greens / serving (spinach, kale or mustard greens) - (I used 1 pound spinach box)
1/2 ripe avocado per serving
1 tbsp hemp seed per serving
1 radish, sliced per serving
1/4 of macadamia nut cheese per serving (2.625 ounces per serving)

Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables.

Arrange avocado along the edges, along with radish and macadamia nut cheese.

Sprinkle the top with hemp seeds and serve with dressing on the side.

Taste Note: Tastes AWESOME and very very heavy
Source: minimalistbaker