Hello, plant lovers!! This week I have another delicious dinner for you to make!
Let’s get started! I made the sauce for this one first, as it was a little more involved than the rest of the dish. Similar to the vegan pesto, I used cashews that had been soaked in hot water for about a half-hour. After soaking, I combined the cashews with nutritional yeast (Bob’s Red Mill has this in a small bag), white wine vinegar, finely chopped cilantro, dry Italian seasoning, garlic powder, and sea salt. This mixture went into the bullet blender and was blended until smooth.
Next, we are going to roast some potatoes. Cut the little potatoes in half and put them in the oven, wrapped loosely in foil, for about 45 minutes on 425 degrees. For the last 15 minutes, add chopped onions, garlic, green peppers to the potatoes and cook for about 15 more minutes.
This recipe called for red kidney beans. I added two different kinds of red beans, some cannelloni beans I had leftover from another dish, and cranberry beans (which do not taste like cranberry, FYI). I used dry beans, which required they soak overnight then simmer for an hour on low heat.
Put the orzo in a bowl. Top it with the vegetables, then some fresh baby spinach, the beans, a dash of fresh lime juice, and the cashew sauce! You have yourself a very tasty meal!
