It's a beautiful [not as frigid] day in NYC. I am working from home and spending time with the sweet dog -- completely famished from a great run this morning and one of Lisa Bennett's signature kick-you-in-the-face yoga classes right afterwards.
My [self-imposed] mission? Quick, simple, filling vegan lunch [preferably warm - it's still below freezing out there!].
- ½ cup raw cashews
- ½ cup hot water
- 1 cup vegan vegetable broth
- 1 tbsp nutritional yeast
- 1 clove garlic
- 2 stalks celery, thinly chopped
- 2 carrots, julienned
- 1- 15-ounce can of chickpeas, drained
- 6 kale leaves, destemmed and torn into bite-size pieces
- Sea salt and pepper to taste
- 4 tsbp fresh basil, chopped
- Soak cashews for 20 minutes in hot water. Drain cashews and blend in food processor with garlic and broth until smooth.
- Heat a pan on medium heat; cook the celery and carrot for 5 minutes until softened.
- Add chickpeas and kale + 2 tbsp water. Stir; cover and cook for 5 minutes or until kale starts to wilt slightly.
- Stir in the cashew sauce.
- Cook, uncovered, for 2-3 minutes, until sauce thickens.
- Top with basil, salt, and pepper.
[cooking away on the stovetop]
Have a great evening, all! Back to studying I go... did you know 70% of the human immune system is in the gut? I think that's awesome [and great incentive to keep feeding the ole' bod with things that'll keep those organs happy, healthy, and thriving!]