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Creamy Mushrooms and Kale

Creamy mushrooms and kaleThis delicious recipe ticks all the right boxes and tastes great. The mushrooms in this recipe have immune boosting properties, kale is beautifully nutrient dense and green peas stabilise blood sugar levels.


  • 1 cup brown rice
  • 2 cups water
  • 1 large onion, diced
  • 1 medium zucchini, sliced
  • 3 cups mushrooms, sliced
  • 2 cups frozen peas
  • 1 bunch kale
  • 2 tbsp raw sesame seeds


  • 1 clove garlic, minced
  • 1 cup raw cashews
  • 1 cup rice milk or soy milk
  • 1 tbsp nutritional yeast


  1. Place rice in a saucepan with water and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.
  2. In the meantime, put the onion in a non-stick frying pan with just enough water to cover, and sauté over medium heat, stirring frequently, until onion is soft. Add kale and sauté for 5 minutes. Add zucchini and sauté for 3 minutes. Add mushrooms and peas and continue to sauté for 3 minutes. Add more water if vegetables start sticking. Reduce heat.
  3. Prepare sauce. Blend all ingredients in a food processor until smooth.
  4. Add prepared sauce and continue stirring for 1 minutes. Serve over cooked rice, topped with sesame seeds.

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