Ingredients

2 bunches kale, tough stems and center ribs removed and leaves coarsely chopped

2 cups shiitake mushrooms, sliced

1 medium onion, chopped

2 cups fresh or frozen peas

1 cup raw cashews or 1/2 cup raw cashew butter

1 cup hemp, soy or almond milk

1/4 cup onion flakes

2 cups cooked wild rice

2 tablespoons raw unhulled sesame seeds

Preparation

In a large covered skillet, water sauté the kale, mushrooms, onion, and peas over medium heat, until kale is tender, about 10 minutes. Stir occasionally and add water as needed.

Meanwhile, blend the cashews, milk and onion flakes in a food processor or high powered blender until smooth and creamy.

Stir cashew cream sauce into kale mixture.

Serve over wild rice, topped with sesame seeds.