This is a healthy vegan dish for after a hard weekend on the beers. It is really easy and quick, I like it with rice but it's good with pasta too. So I start off with rice or pasta first, while that is cooking, I make a mushroom stock with dried wild mushrooms and a pinch of salt, if you have seen my other posts you will have seen I pick my own mushrooms and dry them for winter.
fry some garlic and onions.
Once the stock is done remove the mushrooms and fry with the onions. Once it is looking golden brown, add the mushrooms stock.
While that is cooking, blend a cup of cashews which have been soaked with a can of chickpeas with the water. Add nutritional yeast flakes and blend.
Throw some chopped kale to pan.
Let it cook a couple minutes then throw some spinach.
Cook a couple minutes then add the creamy cashews.
