Sometimes I really wish I could get my husband to write my blog posts.
Honey, remember that kale and cashew dish? With the chickpea sauce? Yeah! That was SO good. What should I write about it? I need a good story. blank stare.
I think his writer’s block might be worse than mine. Do you find it hard to believe I get writer’s block? I bet you do. Because my posts are just so riveting. Humor me here.
Anyway, not only do I wish I always knew what to write, but I wish I could come with funky titles like this one: Cosmic Cashew Kale with Chickpeas. I didn’t, Susan did. Don’t you think it sounds so much better than Cashew Kale with Chickpeas? I apparently do, because as soon as I saw this dish, I knew I needed to make it. Soon. No, right away.
Fortunately it was perfect timing because I had a vegetarian house guest coming. Not that I need a vegetarian around as an excuse to cook like one. You guys know I do that all the time. But it seemed very fitting. Except that in my excitement over this dish I forgot she doesn’t like peppers. After I made it. Yet by some twist of fate, her arrival was delayed and she ended up not joining us for dinner that night anyway. See? Perfect timing.
Perfect dish, too. (For vegetarians and wannabes who eat peppers, that is.) Colorful, balanced, earthy and nutty, topped off with a dash of hot spice. Quick, and easy too! Even for all of you always whining to me (you know who you are) that my recipes are so complicated and require so many things. Especially the vegetarian ones. Here’s a little gift from me to you. Whip this together while you grill up some chicken (carnivores) or tofu (veggies or wannabes) for your protein and you’ll have a truly awesome and satisfying dinner. Actually, a cosmic one.
2oz raw cashews
1/2 cup hot water
1 cup reduced sodium vegetable broth
1 clove garlic
1 large onion, thinly sliced
1 medium bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced, or a 10oz package of chopped kale
1 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 to 4 tablespoons fresh basil, minced
Soak the cashews for an hour in the hot water (or, soak overnight in room temperature water.) Drain the cashews and place in high speed blender or food processor with the broth and garlic. Blend until completely smooth, and set aside.
Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and pepper for 5-7 minutes, until softened. Add the garlic and cook for 1 more minute. Stir in the chickpeas. Increase heat to high, and add the kale and 2-3 tablespoons of water, stirring to combine everything. Cover and cook for 5 minutes, or until kale is tender.
Stir in the reserved cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. Garnish with basil before serving.
Servings Per Recipe: 3
Amount Per Serving
Total Fat 11.7 g
Saturated Fat 1.8 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.2 g
Cholesterol 0.0 mg
Sodium 924.2 mg
Potassium 537.1 mg
Total Carbohydrate 44.0 g
Dietary Fiber 12.8 g
Sugars 3.2 g
Protein 13.2 g