For produce I had to use up a large bushel of kale. My boiling pot is still MIA so brown rice would serve as a nice bed. And comfort? That comes in the form of a gooey, cheesy, sauce. I have made vegan cheese sauces in the past with great success but I really didn’t want to prep too much. With the basic ingredients in mind I threw together the one below and behold, a success was whirred up in my vitamix.
Cheesy Kale & Brown Rice
1 bushel of kale, stems cut off
2 cups brown rice
Cheese sauce (see below)
Pepper to taste
Easy Peezy Cheezy Sauce:
- 2 tablespoons earth balance, melted
- 2 tablespoons ground pepper
- 3 tablespoons Dijon mustard
- ½ cup nutritional yeast
- ½ cup vegetable broth
- 1/3 cup cashews, chopped
- 1 teaspoon kosher salt
Prepare cheese sauce:
Add all ingredients in the vitamins and blend on high until smooth, scraping down the sides as needed. It will be very thick but no worries, it will thin when added to recipe.
Add kale to the pan and coat with the sauce. Saute until tender, about 10 minutes. Add rice and combine. Serve with a dash of ground pepper on top! MMMMMM.
Enjoy!! Confession, I had two helpings. I blame it on my tiny Halloween plate!