Ingredients:
3/4 c. raw cashew nuts
3/8 c. whole spelt or whole-wheat flour
2 T. tahini (optional)
1 1/2 t. onion powder
1 1/2 t. salt
1 T. McKay’s Chicken-Style Seasoning
2 T. yeast flakes
1/2 t. garlic powder
1 t. basil
4 c. water
1 med. onion, diced
1/2 c. diced red sweet pepper
1/2 c. sliced canned mushrooms
1 1/2 c. cooked or canned garbanzo beans
1 c. frozen peas
1/2 c. water chestnuts (optional)
Directions:
Rinse cashews well. Place cashews in a blender with 2 cups of the water. Add flour and seasonings and blend for about 2 minutes until very smooth. Simmer onion and peppers in a small amount of water for about 8 minutes. Add blended cashew mixture, along with the remaining 2 cups of water. Stir while bringing to a boil. Hint: If there is some water still left in the onions and peppers after cooking, measure or estimate how much and add that much less than the 2 cups of water. Add garbanzos, peppers, and peas. Hint: Just stir in the peas and heat to serving temperature, but don’t bring to a boil again. You want the peas to retain their bright green color. Serve over brown rice or quinoa. Preparation time: 30 minutes. Cooking time: 15 minutes. Makes 8 cups.
Nutritional Information:
Per 1 cup a la King on 1 cup rice serving: calories: 387; protein: 12 percent RDA; fat: 19 percent RDA/8.4 grams; carbohydrate: 69 percent RDA; sodium: 481 milligrams.
