Are You Pulling My Legume? Ginger Cashew Pottage

A request was made for the following "recipe" all the way from NYC, reminding me of the fun that can be had making and eating this simple, delicious, AND vegan meal. The entire process takes at least an hour and can be fun for a chattering group, and might possibly (seem) quicker if everyone gets into it.

Don't mind me if the methodology seems a pinch more colloquial than scientific!

Ginger Cashew Pottage

Equipment:

good knife, skillet, saucepan, blender (pref. with glass pitcher), steamer/large stockpot, rice cooker

Ingredients:

* a quantity (perhaps a pound) of cashews
* fresh ginger root, peeled and minced
* several jalapenos or serrano peppers, minced
* a bulb of garlic (if you like)
* 3 white onions, chopped
* salt, to taste at the end

vegetables (your favorites for steaming, err on the side of colorful diversity with three or more--such as carrots, broccoli, and purple cabbage)

grain (brown rice, quinoa are best in my experience)

1. Dry roast the cashews in a cast iron skillet, or improvise carefully with the toaster oven. Don't burn them or your sauce will take on an unwelcome bitterness. Let them cool. (Easy since the other steps take a bit.)

2. Peel and mince the ginger root. Put it in a small saucepan with a few cups of pure drinking water and set it to boiling, while you prepare the onions, peppers, and garlic.

Use your own intuition about your "family" palate to decide on quantities of the last two. The onions are crucial and add sweetness, the peppers enhance the ginger, and the garlic adds depth, but this last can be omitted for the adamantly anti-GBO (garlic-breath/body-odor) types.

Boil these together gently for a good fifteen minutes or more, but make sure the water--which is now your broth--doesn't boil down too far. (Add water if necessary to maintain at least a cup or two of liquid.)

Let stand for as long as you have. (Again: this broth is EVERYTHING, so flavor-melding lends added complexity.)

3. Begin preparing your grain. Then chop and steam your veggies lightly, if you are approaching the dining hour. (Otherwise you can make the sauce in advance.)

4. Now back to the sauce. (Know your blender/food processor's most intimate qualities: Does it need small quantities to effectively pulverize? Does it abide hot liquids? Does it leak? Leaking won't do.) Assess your pacing by placing a handful of cashews in the blender with a bit of the broth, and go at it. Continue alternating nuts, broth (including all its spicy solids).

The end result should be a creamy, total integration of all elements. Add salt and cream some more. (I often avoid salt in cooking, but not here. Use at least a half teaspoon, in pinches.)

5. Arrange plates with grain then veggies and sauce on top. Have more ready on the side, because your guests will clamour for it.

ENJOY!!

This sauce keeps incredibly well and can be slathered on toast or consumed for the entire week as a creatively employed 'left-over' with fresh, different veggies and grains.

(Remember, peanut allergies are on the rise, so consider the cashew alternative!)