Recipe
1-2 Tbsp. of water
1 small yellow onion diced
3 carrots sliced
2 celery stalks chopped
4 cloves of garlic minced
8 oz. package of baby bella mushrooms
2 cups of low sodium veggie broth
2 1/2 cups of cashew milk
2 Tbsp of sodium free poultry seasoning
2 bay leaves
1 cup of raw cashews soaked
3 Tbsp of tapioca starch
2 bags of simply balanced wild rice
1 15 oz. can of low sodium chickpeas
Directions:
1. Put 1 cup of cashews in a bowl and just cover them with water let soak for at least a half hour. After they have soaked long enough pour the cashews and water into a blender and blend until smooth cream consistency.
2. Add onions, garlic, mushrooms, carrots, and celery to a pot with 1-2 Tbsp of water and sauté for 10-15 minutes (until carrots are slightly tender).
3. Next, add the bay leaf, poultry seasoning, and 2 cups of broth to the pot. Bring to a boil then reduce heat to low and simmer for 10 minutes.
4. Then add two cups of cashew milk and stir to blend well. Take the other 1/2 cup of milk and whisk the tapioca starch into it until blended well.
5. Turn up the heat again to medium high and stir in starch mixture and continue to stir. Bring to a boil while you continue to stir then lower the temperature back to simmer and add cashew cream.
6. Finally , drain, rinse, and mash lightly the can of chickpeas and add to pot along with the wild rice.
7. Salt and pepper to your liking and Enjoy!!
1-2 Tbsp. of water
1 small yellow onion diced
3 carrots sliced
2 celery stalks chopped
4 cloves of garlic minced
8 oz. package of baby bella mushrooms
2 cups of low sodium veggie broth
2 1/2 cups of cashew milk
2 Tbsp of sodium free poultry seasoning
2 bay leaves
1 cup of raw cashews soaked
3 Tbsp of tapioca starch
2 bags of simply balanced wild rice
1 15 oz. can of low sodium chickpeas
Directions:
1. Put 1 cup of cashews in a bowl and just cover them with water let soak for at least a half hour. After they have soaked long enough pour the cashews and water into a blender and blend until smooth cream consistency.
2. Add onions, garlic, mushrooms, carrots, and celery to a pot with 1-2 Tbsp of water and sauté for 10-15 minutes (until carrots are slightly tender).
3. Next, add the bay leaf, poultry seasoning, and 2 cups of broth to the pot. Bring to a boil then reduce heat to low and simmer for 10 minutes.
4. Then add two cups of cashew milk and stir to blend well. Take the other 1/2 cup of milk and whisk the tapioca starch into it until blended well.
5. Turn up the heat again to medium high and stir in starch mixture and continue to stir. Bring to a boil while you continue to stir then lower the temperature back to simmer and add cashew cream.
6. Finally , drain, rinse, and mash lightly the can of chickpeas and add to pot along with the wild rice.
7. Salt and pepper to your liking and Enjoy!!