Grilled Pineapple Veggie Bowl with Spicy Cashew Crema

To make cashew sauce, in a small saucepan combine the ¼ cup raw cashews and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Let cool slightly. Place the cashews and ⅓ cup of the hot water in a small blender. Add 1 tablespoon of the vinegar, 1 teaspoon of the soy sauce, the sugar, ginger, and salt. Cover and blend 2 minutes or until smooth. Return sauce to saucepan. Bring to a simmer and cook 1 minute or until just slightly thickened. Remove from heat. In a small bowl combine the remaining 2 tablespoons vinegar and 1 tablespoon soy sauce. Grill squash, pineapple, mushroom caps, and bell pepper, covered, over medium heat 10 minutes or until tender, brushing with vinegar mixture and turning occasionally. Cut up grilled vegetables and pineapple. Serve grilled vegetables and pineapple in bowls with brown rice and edamame. Drizzle with cashew sauce and top with remaining chopped cashews and parsley leaves. Prep-time: 30 MINUTES / Ready In: 2 HOURS Makes 16 cups Serving size: ¼ of recipe