Skip to main content

Furlough + Cashew Kale and Quinoa

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!

This dish cost me under $2 per serving to make.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…