✓ 1 large bunch kale, hard stems removed, sliced or torn into bite-sized pieces
✓ 1 teaspoon Italian seasoning
✓ A few dashes of hot sauce, like Tabasco
✓ Iodized sea salt and fresh cracked pepper, to taste
✓ A few tablespoons of fresh basil, thinly sliced, as garnish
This fast and easy weeknight meal reminds me of the skillet dinners of my youth.
Luckily this one is much healthier! Adapted from a recipe by Susan Voisin of
FatFreeVegan.com
Instructions
Boil cashews for 10 minutes, and get other ingredients diced and ready while cashews are boiling.
Add to the blender with vegetable broth, garlic, and nutritional yeast. Blend at high speed until smooth and creamy.
In a large skillet, cook onion until it starts to brown a bit, adding water or low- sodium broth as needed to keep from sticking. Add bell pepper, carrots, and garlic and cook for another minute or two. Add chickpeas, kale, and a little water or broth. Cook for a few minutes, until kale starts to wilt, but is still bright green.
Add reserved creamy cashew sauce, Italian seasoning, salt, pepper, and hot sauce if desired. Heat through and add a splash of water if the sauce seems too thick.
Serve over brown rice, quinoa, or cooked whole grain pasta and garnish with fresh basil. Add extra hot sauce if desired and enjoy!
