Cashew Coconut Mung Beans & Kale

Truly nourishing recipes are the best for the body and soul, especially when they taste amazing!

With homegrown onions, kale, and out-of-the-garden tomatoes, this vegan cashew cheese, coconut milk, and mung bean concoction will knock the socks off your little plant-based ass! 😄

Cashew Coconut Mung Beans & Kale 

2 Tbs. olive oil
1 medium yellow onion, peeled and diced
½ tsp. ground black pepper
½ tsp. red pepper flakes (spicy! – less for minimal spice, to taste)
¼ tsp. kosher salt
2 cups dried mung beans
½ cup wild rice
4 cups full-fat coconut milk
1 Tbs. coconut aminos
1 tsp. tamari
1 cup fresh kale, roughly chopped
8 oz. cashew milk mozzarella
1 cup fresh cherry tomatoes

In a large Dutch oven, heat the olive oil over high heat.

Add the onions, pepper, red pepper, and salt. 

 

Sauté and toss until the onions begin to morph into translucence.

 

Add the mung beans and rice, coating all surfaces with oil.

 

Next, add the coconut milk and bring to a boil – eventually reducing to a simmer.

Add the cranberries and seeds and cook until everything is soft.

 

Partially cook and cover until the beans and rice are soft, adding additional liquid (water), if necessary.

 

Drizzle in the coconut aminos, tamari, and the kale.

 

Stir and then cover.

 

Cook until the kale is wilted, but still bright green.

 

Remove from heat.

 

Crumble the vegan cheese and stir into the bean and rice mixture.

 

Serve with fresh tomatoes and additional freshly ground pepper.