By the Gracious Vegan
This recipe started from one of the many recipes for “green rice,” which usually use parsley for the green. They also often call for a lot of butter. I wanted to engineer a solution with kale as the “green” and without butter or oil. It definitely took some experimentation, but I think I’ve hit it. The key is a white sauce made with cashews and tofu. Delish!
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (I recommend this even if you have a high-speed blender.)
1/4 cup cashews
Prepare 3 cups of cooked brown rice.
1 cup raw brown rice + 2 cups water, cooked according to package instructions (other options include shelf-stable rice or frozen rice, such as Trader Joe’s)
Blend the following ingredients together in a blender until smooth.
The soaked cashews
1 cup water
1/4 cup tofu (any kind)
2 Tablespoons nutritional yeast
1.5 Tablespoons flour (any kind)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Pour the blended mixture into a microwave-safe bowl or large measuring cup and microwave it on high for 1.5 minutes. Then whisk it and microwave it for another 1 minute and whisk. It should be a smooth, thick sauce. If it’s not thick, microwave it for another minute or so.
Microwave onions in a microwave-safe bowl until soft, about 3 minutes.
1 small-medium onion, diced
Finely chop the kale and parsley in the food processor (it may take two batches).
4-5 ounces kale (4-5 large leaves)
1/2 cup parsley (loosely packed)
Mix everything together (rice, white sauce, onion, kale, parsley, and lemon zest) in a big bowl.
1 teaspoon lemon zest
Spoon the mixture into a sprayed medium casserole dish (about 7” x 10”). On the top, sprinkle crumbs and spray with spray-oil.
¼ cup dried bread crumbs
Oil spray (optional)
Bake for 375°for 25-30 minutes till bubbly and golden on top.
Timing: About an hour, including baking
Nutrition: Whole-food unprocessed, WFPBNO
Gluten-free if gluten-free flour used