When Scott returned home he said: "Kirsten, let's eat healthy. I don't care if some of the meals don't have meat in them. I'll eat them as long as they're healthy." WOW! Scott's permission to go meatless was huge... I mean monumental! He's a meat eater through and through. For those of you who aren't familiar with Dr. Fuhrman, he's a huge advocate for consuming a plant-based diet. So, with Scott's thumbs up, I dove in to try my first recipe from the "Eat to Live Cookbook". I decided to try the Creamed Forest Kale Over Wild Rice. I think I made an excellent choice (I'm sure I couldn't have gone wrong in that cookbook). I was shocked by how much flavor it had; we both loved it! And the recipe made so much, there were leftovers...bonus!
Here the recipe:
Creamed Forest Kale Over Wild Rice
1 cup wild rice, rinsed (I used brown rice since that's what I had on hand)
2 bunches kale, tough stems and center ribs removed and leaves coarsely chopped
2 cups shiitake mushrooms, sliced
1 medium onion, chopped
2 cups fresh or frozen peas
3/4 cup raw cashews
3/4 cup hemp, soy, or almond milk
1/4 cup onion flakes
3 tablespoons raw, unhulled sesame seeds
- In a sauce pan bring wild rice and 4 cups water to boiling. Reduce heat and simmer, covered, 50 to 60 minutes or just until kernels puff open. Remove cover, stir, cover, and let sit for 15 minutes.
- In a large, covered, skillet, water-saute the kale, mushrooms, onion, and peas over medium heat, until kale is tender, about 10 minutes. Stir occasionally and add water as needed.
- Meanwhile, blend the cashews, milk, and onion flakes in a food processor or high-powered blender until smooth and creamy.
- Stir cashew cream sauce into kale mixture.
- Serve over wild rice, topped with sesame seeds.