October Unprocessed - Day 15 - Creamy Sage Butternut Squash Rice Bowl

Our breakfast were the normal, smoothie and fruit granola.
For lunch we had leftovers and a salad.
For dinner we had the October recipe from Dr Greger's Daily Dozen 2017 Calendar. My vegan artichoke dip recipe was featured as the January recipe in this calendar.
We made this in the instant pot though.



Ingredients:
1 1/2 cups butternut squash
1 1/2 TBS chickpea miso
1/2 cup cashews, soaked, drained and rinsed
1 TBS lemon juice
3 large shallots, diced
2 cloves of garlic, minced
1 cup rice
a pinch of saffron
1 tsp ground sage
1/2 tsp ground black pepper
2 TBS dried parsley
1 can chickpeas, drained and rinsed
3 cups low sodium vegetable broth or water, plus some for sautéing
salt to taste if needed

Directions:
1. Place butternut squash  (cutting to make it fit in the liner) in the instant pot in a bowl on the rack with 1 1/2 cups of water at the bottom of the liner for 10 minutes. I followed these directions
2. Place 1 1/2 cups of the cooked squash in a high speed blender with the soaked cashews, lemon juice, miso, and 1 cup of water or vegetable broth. Blend until creamy.
3. Using the sauté setting, sauté the shallots and garlic in broth or water.
4. add the Jasmine rice, sage, saffron, parsley, butternut squash puree, and 1 1/2 cups of vegetable broth or water. Use the manual setting  for 8 minutes. Use the natural release.
4. Stir in the flax, chickpea, and pepper
5. serve