If last week was the week when I became friends with my pressure cooker (the relationship is still developing), then this week must be my re-acquaintance with my wok. I was inspired by how easy it was to make my Peanut Butter Veggie Stir-Fry this weekend, so last night I tried making another vegetable dish, this time with beans and a tangy cashew sauce for topping.
I gathered all the vegetables including two cups of white beans, one cup of chopped cauliflower, one cup of chopped onion and kale pieces from two large bunches:
I microwaved the cauliflower for 90 seconds just to help soften it. I then added the vegetables one by one to my wok using two tablespoons of water to water-saute:
This mixture by itself would have been delicious I’m sure, but I thought it needed a tangy cashew sauce to top it off. I simply added one cup of raw cashews to my Vitamix with a half a cup each vinegar and unsweetened soy milk. I also added some turmeric and garlic powder. The mixture went from this:
to this in less than a minute:
I adore cashew cream sauces!
I added several tablespoons of the sauce to my veggies:
Once it was stirred together, it was incredible.
Kale & Bean Mix with Tangy Cashew Sauce – Makes 4 Servings
1 medium head of cauliflower, chopped into bite-sized pieces and microwaved with a little water for 90 seconds to soften
2 bunches of kale with leaves pulled off stems into large pieces
2 cups white beans, drained and rinsed
1 medium onion, chopped
In a large wok or pan, heat up two tablespoons of water. Add onion and heat to soften and then add cauliflower and stir. After a minute or so, add kale pieces and put the lid on the pan for kale to wilt. Lastly, add beans and stir to combine. Serve with cashew cream sauce (recipe below).
Tangy Cashew Sauce – Makes 4 Servings
1 cup raw cashews
1/2 cup unsweetened soy milk (or non-dairy milk of your choice)
1/2 cup vinegar (I use white balsamic from Trader Joe’s)
1 teaspoon turmeric
1/2 teaspoon garlic powder
In a high-speed blender, combine ingredients and whirl on high until creamy.
I had an interesting interchange with a reader yesterday regarding my post from a couple weeks ago about the way I eat (whole foods, with very little oils and added sugar and salt). You can read the post and comments here, but the essence of the discussion was whether or not Dr. Fuhrman’s plan promotes a “fat-shaming” attitude and whether or not someone can be healthy at a heavier weight than someone at a lower weight. There was also some discussion about eating disorders and if Dr. Fuhrman’s plan is too restrictive.
Here are my thoughts. Dr. Fuhrman’s approach is based on the science and his clinical experience showing that, in general, people who have a lean body mass consuming a high-nutrient, plant-based diet, are at less risk for disease. There is no shaming involved, it is simply fact. As far as restrictions go, I find the opposite to be true in that it is a challenge to consume the minimum quantity of vegetables, fruits, beans, nuts, seeds and avocados that he recommends. So, I do not experience any feelings of restriction, I experience abundance.
My personal experience has also been that the health benefits of this way of eating are above and beyond any challenges that I have had with not consuming oils, added sugars or salt. Certainly, there was some adjustment when I transitioned from the SAD diet to a vegan diet and then, finally, to the Fuhrman plan, but 15 months later I am healthier, stronger and more vibrant than I have been in my entire life.
Thoughts on this discussion? I would love to hear them!