====== Kale Burrito Bowl ======

An at-home attempt to recreate the Pablo y Pablo kale bowl that we ended up liking better.

  - Make the spanish rice by throwing the following in the rice cooker:
    - **1 cup white rice**
    - **1.5 cups water**
    - **0.5 cups mild salsa**
    - **1 Tbsp coconut oil**
  - Immerse **1 cup cashews** in boiling water; soak 30 minutes
  - Caramelize onions
    - Melt **1 Tbsp coconut oil** in a large frying pan over medium-low heat
    - Slice **2 medium sweet onions** and add to the pan
    - Drizzle **agave** generously over the onions
    - Cook about an hour, stirring occasionally
  - Veggies
    - Heat **1 Tbsp coconut oil** in a large saucepan over medium-low heat
    - Brown **3-4 cloves of garlic** (minced/crushed) for a minute
    - Add **1 poblano pepper**, seeded and minced
    - Add **0.5 cup** white wine and simmer until infused (the liquid should turn green)
    - Add **0.5 cup veggie broth** (or 0.5 cup water and a teaspoon better-than-boullion)
    - **1 can of beans**, drained and rinsed  (Alleson prefers pinto) 
    - **2 zucchini**, sliced and quartered
    - **1 cup cherry tomatoes**, quartered
    - Generous **cumin** and **chili powder**
    - Bring to a boil, cover, reduce to low and simmer 30 minutes. (Uncover last 5 minutes to boil off some liquid.)
  - Make the cashew cheese
    - Drain the cashews and throw them in a blender.  Add:
    - **1 cup coconut milk**
    - **2-3 tablespoons tamari**
    - **0.25 cup nooch**
    - **2 tsp cumin**
    - **Onion powder**
    - **Garlic powder**
    - **1 tsp Chili powder**
    - **a dash of cayenne**
    - **a small bunch of cilantro**, maybe 1/2 cup
    - Blend until smooth
  - With 10 minutes to go make the kale:
    - Destem and roughly chop a bunch of **dino kale** (about 2 cups)
    - Move the onions to one side of their pan and add the kale
    - Turn the heat up to medium
    - Salt the kale and stir it so it all picks up a little oil from the pan
    - Cook until it's bright green and tender
    - Turn off the heat and stir together the onion and kale.
  - Plate rice beside the kale and onions, spoon zucchini and veggies over the rice. Drizzle cashew sauce over the top. Garnish with **cilantro** and **lime**.


Alternative: Instead of the kale, stir ~5oz spinach into the vegetables 10m before they're done cooking. Use an immersion blender to pulse the spinach a bit before serving.

===== History =====

  - Made 2023-02-13 with rainbow chard instead of kale, dicing the stems and cooking them a little before throwing the leaves in. Pretty good, but I forgot to save some poblano+garlic for the cilantro sauce.