I medium head of garlic
½ cup raw cashews
1 cup filtered water
1 medium sweet potato, diced
2 cups cauliflower, chopped
2 large carrots, peeled and chopped
1 medium leek, washed and sliced
2 Tbs. olive oil
½ tsp. sea salt
½ tsp. black pepper
1 cup vegetable broth
¼ tsp. cumin
Couple pinches of cinnamon
½ tsp. tamari (or soy sauce)
3 cups kale, chopped and boiled.
Pre-heat oven to 475 degrees. Wrap head of garlic in tinfoil and roast for 35 minutes or until soft.
Combine sweet potato, cauliflower, carrots, and leek in roasting dish. Drizzle with olive oil. Pour broth over vegetable mixture. Add cumin, cinnamon, salt, pepper and soy sauce. Stir. Roast for 45 minutes or until vegetables are tender.
While vegetables are roasting, make cashew cream. Scoop roasted garlic out of skin. Blend roasted garlic with cashews and water until mixture is very smooth.
Remove vegetables from oven. Stir in kale. Add cashew cream and stir well. Serve over quinoa or other grain.