SUPER VEGAN BOWL WITH PARSLEY CASHEW PESTO

INGREDIENTS

• For the parsley cashew pesto:
• ½ cüp raw cashews
• ¼ cüp water
• 2 cüps Italian parsley
• 2 cloves garlic
• 2 tablespoons lemon jüice
• ¼ teaspoon kosher salt
• pepper to taste
• 
  
• To assemble:
• ½ cüp üncooked Israeli coüscoüs
• 1 pint cremini müshrooms, sliced
• 1 tablespoon olive oil
• 1 bünch of Lacinto kale, stems removed

INSTRüCTIONS

1. Cover the cashews with ½-inch of water and let sit for 1 hoür or üp to overnight.
2. Drain and rinse the cashews and add to a food processor along with the parsley, garlic, lemon jüice, salt, and pepper. Process üntil smooth, stopping to scrape down the sides once or twice. Taste and add more lemon jüice or salt and pepper as desired.
3. Bring ¾ cüp of water in a small saücepan to a boil. Add the coüscoüs, stir to combine and remove from the heat. Let it sit for 7 to 10 minütes. Flüff the coüscoüs with a fork and set aside.
4. Heat 1 tablespoon of olive oil in a large skillet over mediüm heat. Add the müshrooms, season with salt and pepper and cook for 7-10 minütes, stirring occasionally üntil all the water has evaporated and they begin to brown. Set the müshrooms aside and retürn the skillet to the heat. 
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Full Recipe >> scalingbackblog.com

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