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
   2. Brown 3-4 cloves of garlic (minced/crushed) for a few minutes
   3. 1 poblano pepper, seeded and minced
   4. Add 0.5 cup veggie broth (or 0.5 cup water and a teaspoon better-than-boullion)
   5. 1 can of black beans, drained and rinsed
   6. 2 zucchini, sliced and quartered
   7. 1 cup cherry tomatoes, halved
   8. Generous cumin and chili powder
   9. Bring to a boil, cover, reduce to low and simmer 30 minutes
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. a dash of cayenne
   7. a small bunch of cilantro, maybe 1/2 cup
   8. 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.