INGREDIENTS:

4 squash, thinly sliced

1 red capsicum (pepper), thinly sliced lengthwise

1 bunch of asparagus, cut in half lengthwise

1 bunch of Chinese greens (eg bok choy)

1/2 pumpkin, grated

2 cups rice milk

1 cinnamon quill

1/2 cup slivered almonds

 

METHOD:

Combine pumpkin, rice milk and cinnamon quill, boil until cooked

Add slivered almonds and set aside

Cook squash, capsicum, asparagus and greens separately

When cooked place vegetables straight onto separate serving plates

Layer on top of each vegetable

Heat up pumpkin and almond sauce if needed

Spoon on top of vegetables

Serve immediately

Serve as a side dish or main meal with an alternative grain (eg quinoa)

 

Serves 4-5 people

 

Recipe and photo © Leigh-Chantelle 2006