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

1. Make the spanish rice by throwing the following in the rice cooker:
   1. 1 cup white rice
   2. 1.5 cups water
   3. 0.5 cups mild salsa
   4. 1 Tbsp coconut oil
2. Immerse 1 cup cashews in boiling water; soak 30 minutes
3. Caramelize onions
   1. Melt 1 Tbsp coconut oil in a large frying pan over medium-low heat
   2. Slice 2 medium sweet onions and add to the pan
   3. Drizzle agave generously over the onions
   4. Cook about an hour, stirring occasionally
4. Veggies
   1. Heat 1 Tbsp coconut oil in a large saucepan over medium-low heat
   2. Brown 3-4 cloves of garlic (minced/crushed) for a minute
   3. Add 1 poblano pepper, seeded and minced
   4. Add 0.5 cup white wine and simmer until infused (the liquid should turn green)
   5. Add 0.5 cup veggie broth (or 0.5 cup water and a teaspoon better-than-boullion)
   6. 1 can of beans, drained and rinsed (Alleson prefers pinto)
   7. 2 zucchini, sliced and quartered
   8. 1 cup cherry tomatoes, quartered
   9. Generous cumin and chili powder
   10. Bring to a boil, cover, reduce to low and simmer 30 minutes. (Uncover last 5 minutes to boil off some liquid.)
5. Make the cashew cheese
   1. Drain the cashews and throw them in a blender. Add:
   2. 1 cup coconut milk
   3. 2-3 tablespoons tamari
   4. 0.25 cup nooch
   5. 2 tsp cumin
   6. Onion powder
   7. Garlic powder
   8. 1 tsp Chili powder
   9. a dash of cayenne
   10. a small bunch of cilantro, maybe 1/2 cup
   11. Blend until smooth
6. With 10 minutes to go make the kale:
   1. Destem and roughly chop a bunch of dino kale (about 2 cups)
   2. Move the onions to one side of their pan and add the kale
   3. Turn the heat up to medium
   4. Salt the kale and stir it so it all picks up a little oil from the pan
   5. Cook until it's bright green and tender
   6. Turn off the heat and stir together the onion and kale.
7. 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.

1. 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.