Holy sabbatical, Batman! I am having mixed emotions about the culinary world here in Boise. It seems nearly every establishment now has vegan options on the menu. This is great for when I want to go out and eat but TERRIBLE on my midsection because I always want to go out to eat. I spent a few weeks convincing myself that I was too busy to cook. BLASPHEMY! One is never too busy to cook. I jumped back on ordering my Bountiful Basket and here we are back to blogging about the foods I experiment with. I got tons of kale in my basket this week and to be honest, I've never really eaten it before. On tonight's menu was Cashew Kale and Quinoa. It was AMAZING, toot-toot! (<-- about="about" and="and" horn="horn" it="it" my="my" not="not" own="own" p="p" shy="shy" tooting="tooting">-->
What I used:
1/2 cup cashews
3/4 cup water
1 clove garlic
1 teaspoon Better Than Bouillon-Vegetable Base
1 large onion
1/2 red bell pepper
1 clove garlic, minced
15-ounce can chickpeas, rinsed and drained
1 bunch kale, central stems removed and leaves thinly sliced
1 teaspoon dried oregano
Freshly ground black pepper, to taste
Hot sauce, to taste (I used Sriracha)
1 to 2 tablespoons dried basil
What I did:
1) Place the cashews in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of Better Than Bouillon. Blend at highest speed until completely smooth. Set aside until needed.
2) In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
3) Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. Add the basil just before serving over quinoa.
4) Follow package directions for your quinoa. I always cook my quinoa with Better Than Bouillon stock rather than water. It lends such an amazing flavor!