randomstring

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
Now that school’s out, summer is here in every way that really matters. After all the pre-graduation craziness of dress-buying and shoe-buying and house cleaning for house guests, I just wanted to rest my brain this week and not stress over posting a new recipe. But wouldn’t you know it, last night I cooked two dishes that I’ve never written about before, so I felt obligated to give them their photo op and jot down their recipes so that I could share them with you. Both taste great on their own but somehow work even better together. You can serve the Cosmic Cashew Kale and Chickpeas over rice or some other grain, but when Confetti Quinoa is so easy to make, you really ought to give it a try.

Cosmic Cashew Kale and Chickpeas
  * 1/2 cup raw cashews
  * 1/2 cup hot water
  * 3/4 cup water
  * 1 clove garlic
  * 1 teaspoon vegetable bouillon or broth powder
  * 1 large onion
  * 1/2 red bell pepper
  * 1 clove garlic, minced or pressed
  * 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
  * 1 bunch kale, central stems removed and leaves thinly sliced
  * 1 teaspoon dried oregano
  * Salt to taste
  * Freshly ground black pepper, to taste
  * Hot sauce, to taste
  * 2 to 4 tablespoons fresh basil, minced

  - Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
  - 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.
  - Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. Add the fresh basil just before serving over Confetti Quinoa.

Preparation time: 1 hour(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4

Nutrition (per serving): 276 calories, 97 calories from fat, 11.5g total fat, 0mg cholesterol, 209.8mg sodium, 718.5mg potassium, 35g carbohydrates, 7.8g fiber, 6.3g sugar, 12.5g protein, 8.1 points.


Confetti Quinoa is an extremely easy side dish that complements just about any type of food. Use it instead of rice with bean dishes, tofu, or seitan.

Confetti Quinoa
  * 1 cup quinoa, rinsed very well
  * 1 clove garlic, minced or pressed
  * 2 cups hot vegetable broth
  * 1/4 red bell pepper, finely chopped
  * 2 green onions, green parts only, thinly sliced

  - In a medium-sized saucepan, toast the damp quinoa for a few minutes until it begins to dry out. Add all remaining ingredients EXCEPT the green onions, cover, and cook on low until all the liquid is absorbed and quinoa is fluffy. Stir in the green onions and serve hot.

Preparation time: 5 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4

Nutrition (per serving): 168 calories, 24 calories from fat, 2.6g total fat, 0mg cholesterol, 228.9mg sodium, 283mg potassium, 29.6g carbohydrates, 3.4g fiber, <1g sugar, 6.8g protein, 4.6 points.

source: http://blog.fatfreevegan.com/2011/05/cosmic-cashew-kale-and-chickpeas-with-confetti-quinoa.html

tags: vegetarian, vegan, pareve