One thing that surprised me during the collective emotional hangover that was yesterday, November 9, 2016, was that I would find myself hungry. I would go for hours, forgetting my bodily needs, and then suddenly feel ravenous. It seemed absurd that I could have an appetite, yet I knew I needed to take care of myself--as we all do.
With some leftover beans and rice, I whipped up this very hearty meal. Brown rice provides complex carbs while black beans, edamame, and cashews deliver some serious plant protein. The smoky cashew sauce that I use here is flavored with fresh garlic and ginger, which are both anti-inflammatory wonders. Plus, we've got miso in the mix--a great source of gut-friendly bacteria. And the whole dish is an excellent source of fiber.
Despite my surprise at my hunger, taking care of myself with a healthy meal didn't feel out of place. As small as they seem, it's commitments to ourselves like these that keep us going, showing us that although we may be down, we're getting back up, stronger than before.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tablespoon miso paste
- 1 teaspoon liquid smoke
- 1 teaspoon chili sauce (or hot sauce of choice)
- 1 cup coconut milk
- clove garlic, peeled
- 1-inch knob ginger, peeled
- 1/3 cup raw cashews
- 1 1/2 cups warmed black beans (cooked or canned)
- 1 1/2 cups warmed cooked brown rice
- 1 cup frozen edamame (thawed)
- 1 head kale, roughly chopped
- 1 red onion, thinly sliced
- 1 tablespoon coconut oil
- juice of one lemon
Directions
1. In a blender, combine miso, liquid smoke, chili sauce, coconut milk, garlic, and raw cashews. Blend until smooth. (If you don't have a high-speed blender, you may have to soak the cashews for 15-20 minutes before blending.)
2. In a large skillet, heat 1 tablespoon coconut oil over medium-low heat. Sauté onions until they are soft and beginning to brown (about 15 minutes). Stir frequently. Transfer onions to a plate.
3. In the same skillet, add edamame, kale, and lemon juice. Toss to coat edamame and kale with lemon juice. Stir occasionally for five minutes or until the kale is just wilted.
4. Add warmed rice and beans to a bowl. Top with kale, edamame, and onions. Dress generously with smoky cashew sauce. Enjoy!
2. In a large skillet, heat 1 tablespoon coconut oil over medium-low heat. Sauté onions until they are soft and beginning to brown (about 15 minutes). Stir frequently. Transfer onions to a plate.
3. In the same skillet, add edamame, kale, and lemon juice. Toss to coat edamame and kale with lemon juice. Stir occasionally for five minutes or until the kale is just wilted.
4. Add warmed rice and beans to a bowl. Top with kale, edamame, and onions. Dress generously with smoky cashew sauce. Enjoy!
Related: Vegan Garden Glass Noodle Bowl
Warm French Potato Salad with Tempeh
Vegan Bibimbap (Mixed Rice Bowl)
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Photos: Mary Hood Luttrell
