V Creamed Forest Kale over Wild Rice
Submitted by fellow member Ann Morton. From Eat for Health by Dr Joel Fuhrman.
2 bunches kales, stems removed and coarsely chopped
2 cups sliced shitake or assorted mushrooms
1 medium onion, chopped
2 cups fresh or frozen peas
¾ cups raw cashews
¾ soy or almond milk (I prefer almond)
¼ cup dried onion flakes
2 cups cooked wild rice
Seasoning mix to taste
Sesame seed for garnish
Water sauté the kale, mushrooms, onion and peas over medium heat until kale is
tender, about 10 minutes. Stir occasionally.
Meanwhile, blend cashews, milk and onion flakes in a blender until creamy.
Cook the wild rice.
Mix all together (or mix kale and cashew mix and serve over rice).
Garnish with the sesame seeds.