Tippi Benjamine Okanti Degré, daughter of French wildlife photographers Alain Degré and Sylvie Robert, was born in Namibia. During her childhood she befriended many wild animals, including a 28-year old elephant called Abu and a leopard nicknamed J&B. She was embraced by the Bushmen and the Himba tribespeople of the Kalahari, who taught her how to survive on roots and berries, as well as how to speak their language.
Grilled Nacho Cashew Millet Cheese Sandwich with Roasted Sweet Potato, Pea Pesto
by veganricha Allergen Information: Dairy-free, egg-free, soy-free, corn-free. Makes 2 sandwiches Ingredients: Pea Pesto: 1/2 cup peas(I used frozen, thawed) 1 clove of garlic or a generous pinch of garlic powder 1 teaspoon extra virgin olive oil (optional) a bunch of cilantro(1/2 cup) sea salt to taste water as needed Roasted Sweet Potato: 1 Sweet Potato peeled and sliced 1 Tablespoon extra virgin olive oil or coconut oil salt and dried herbs Cashew Millet Nacho cheese: Gluten-free 1/4 cup Cashew flour(ground raw cashew) 1/4 cup Coconut milk 1/4 cup Cooked Millet 1 Tablespoon chopped red pepper or canned pimientos 1 Tablespoon nutritional yeast 1/2 teaspoon onion flakes 1/2 teaspoon vinegar 1/2 teaspoon salt or to taste a generous pinch of black salt(kala namak) 1/4 teaspoon smoked paprika a generous pinch of garlic powder, cayenne powder and mustard powder 1 Tablespoon Tapioca starch Other:Slices of bread: I used Rye Almond Loaf Slices. Sliced Red Onions Variations: add Pickled Jalapeno, pickled onions, meat substitutes, fresh herbs, mashed Avocado. Method: Pea Pesto: Blend all the ingredients. Use a little water if needed to get a spreadable consistency. Adjust salt and spice. Roasted Sweet Potato: Brush the Sweet Potato slices on both sides. Place on parchment lined sheet. Sprinkle salt and dried herbs of choice and bake at 415 degrees F for 18-20 minutes. Cashew Millet Cheese: Blend all the ingredients except millet. Taste and adjust salt and spice. Add millet and blend again to somewhat smooth state. Some unblended millet is fine. If you are not planning to grill the sandwich at high heat, you can skip the tapioca starch. The starch helps the cheese sauce thicken and get stringy when hot. The cheese then sets as it cools and holds the sandwich together. Sandwich: Cook some Millet, and put the sweet potatoes to roast. Make the Pea pesto. Prep the cheese ingredients and blend. Layer a bread slice with pesto, roasted sweet potato and red onions. Sprinkle salt and pepper. Layer the cheese sauce generously on top. Top with another bread slice and grill. You can add cheese layers to both slices, add some jalapenos and grill for a plain grilled nacho cheese sandwich.