Wrap turnips in foil and bake at 350* for about an hour or until tender. Let cool, then peal and cube. Add Cashew Cream (see below) and mash, adding almond milk until desired thickness. Garlic Cream: Soak cashews over night in water. Rinse & drain. Blend on high speed with garlic & fresh herbs, adding water a little at a time, until thick & creamy.

Clean and cut off ends of beans, toss in hot skillet with oil and fry until brown & crispy.