This is my first post in quite some time. I have been traveling for work and I am only home one day per week. This has made posting and creating recipes really difficult. Now that I am getting into the travel grind, I am back to posting. This recipe was made in the kitchen of one of my best vegan pals, Toube! She is a tireless advocate for animal rights in her community of Chico, Ca. To see some of her efforts, click here: http://tinyurl.com/toube
Now for this recipe! This recipe (along with the next 11) are “challenge recipes” from a co-worker. He challenged me (and Toube) to create a plant based meal each week using ingredients he chooses. This week, he challenged us with dried apricots, sundried tomatoes and cashew butter. He also said the meal must be “lunch.” this meal was my lunch, the day after I made it! We took his challenge and made the recipe below.
Start by soaking the cashews in 1 cup of water for 3 or more hours. If you forget to soak your cashews, pop them in the microwave for 2 minutes.
Heat the oil in a medium sized sauce pan suitable for rice. Add the onion, salt, and bouillon cube. Cook over medium heat for 5 minutes. Add the rice. Let the oil/onion mixture coat the rice and cook for 3 minutes. Increase heat to high. Add 1 cup of water and dried apricots and reduce by half. Add the rest of the water and bring to a boil- then stir really well, decrease the heat to low and cover. Allow to simmer/steam for 20 minutes.
In a separate large skillet, heat 1/3 cup of vegetable oil over medium heat. When hot, add the onion and cook for 2 minutes. Next add the ginger and garlic, cook for 5 minutes, stirring frequently.
To the mixture add the following: sun dried tomatoes, vegetable bouillon cubes, garam masala, curry, cumin, crushed red pepper, and cilantro. Cook for 5 minutes.
Add the diced tomatoes, bell pepper, and cook for 10 minutes. Add the water (2-4 cups) and bring to a low boil.
When the mixture is at a low boil, add the cashew cream and mix well. Allow the mixture to cook for another 5 minutes. Cover and let stand for 10 minutes.