I apologize for the lack of precision. Again, this is a very “thrown together” type of dish, but it’s so yummy and nutritious and versatile. I love to serve it with avo slices and a side of scrambled tofu.
- 1 bunch kale, chopped
- 1.5 cups chopped mushrooms
- 1/4 cup raw cashew nuts, coarsely crushed
- 1/2 cup frozen corn
- 1/2 cup black beans
- Red pepper flakes
- Soy sauce
- 1/2 lime, to squeeze
- 1/2 tsp coconut oil
In a small bowl, combine corn, beans, cashews, and mushrooms. Squeeze lime juice over it and mix it up, set aside. In a large pan, heat up coconut oil and add kale. Cook on medium high head for about 3-4 minutes, until tender but still green. Add a sprinkle of red pepper flakes and stir it up. Pour into another bowl.
In same pan, add the corn/bean/etc mixture, cook on medium head until mushrooms are to your desired doneness. Partway, through, add a few splashes of soy sauce.
Serve the two together, but store separately.