Happy Monday! This dish was pretty easy to make but took a bit of time. We can start with the sauce. This dish was actually supposed to have chipotle peppers in it. Mr. FBBQ says they aren’t spicy but I don’t know that I trust his evaluation of what is and is not spicy. So I left them out. The cashew sauce consisted of cashews (duh), plant milk (I opted for some Oat Milk that was actually gifted to me by my friend and co-worker, Joe), nutritional yeast, and lime juice.
Simmer the cashews for about 10 minutes to soften them up. Add all the ingredients to a bullet blender and blend it until it’s smooth.
For the main dish we will need little potatoes (says so right on the bag), an onion, vegetable broth, cauliflower, and some long grain wild rice. I opted to use my 6 grain rice instead because I hadn’t used it in a while and it actually sounded good! We will also need some cumin for seasoning.
Cook the onions and garlic in a pan until they are brown. Add the cumin and mix it in.
Cook the rice. While that is cooking, dice up the potatoes and steam them. Once the potatoes are done in the steamer, add the cauliflower and steam that.
The rice/rice mixture will be the base for this dish.
Add the onions/garlic mixture.
Add the potatoes.
Lastly, add the cauliflower and top with the cashew sauce. You are ready to eat!
