Comfort food has a reputation for not being healthy (think traditional mac and cheese). But this recipe is proof you can have something warm, creamy, and satisfying while maintaining a healthy, vegan, whole foods lifestyle. Plus, the addition of greens in this recipe provides a boost of power-packed nutrition.
On a sidenote, I just tried arugula for the first time this week. I’m sure I’ve had it as part of another recipe or in a lettuce mix at some time, but I’ve never intentionally used it before. It can have a very spicy, strong flavor raw and is an interesting and very healthy (ANDI score of 559) ingredient that I’m sure will become a regular.
The cream sauce in this recipe is inspired by the basic cheese recipe in the cookbook Seven Secrets, which is also the inspiration for my nacho cheese. Basically, if you put together the right amount of cashews and water, add some spices, and blend it all up…something good is going to happen. I have used almonds to make a cream sauce before, too, and it worked just as well but wasn’t quite as smooth. In a recipe like this, you wouldn’t really notice.
- 1½ c. wild or brown rice
- 4-5 leaves of kale (rib removed, finely chopped)
- handful of arugula (chopped)
- 1 c. raw cashews
- 2 c. water
- 1 tsp. salt
- 2 tsp. minced onion (dehydrated)
- 1 T. vegetarian chicken seasoning (La Chikky)
- ¼ - ½ tsp. garlic herb seasoning
- Cook the rice as normal.
- When the rice is finished, keep the heat on low and add the kale and arugula.
- In a blender, add the cashews, water, salt, onion, and seasonings and blend until smooth.
- Pour the cashew mixture over the rice.
- Simmer until the cashew mixture thickens (it doesn't take very long).