Vegetable Sauté with Grilled Cashews

Earlier this week, on my way home from breakfast with my girls, I stopped at Trader Joes for groceries. Unavoidably, I could not neglect the fresh flowers they had in stock. I’m glad though, because for whatever reason, fresh flowers are inspiring to me.  I made an arrangement that sat on my kitchen counter, then ended up cooking and baking blissfully the entire rest of the day.  I suppose the flowers are to blame.

That day for lunch, I made a vegetable sauté, which turned out to be such beautiful food.. it nearly begged me to take it’s picture:)
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Here’s how to make it yourself! I recommend using two pans.
I’ll walk you through 4 Parts..

1-2 tsp coconut oil or butter

3 cups chopped purple cabbage
1/2 tsp salt

1-2 tsp coconut oil or butter
1 package mushrooms
1/4 tsp salt
2 TBSP dry white wine 

2 cups kale (bit-size pieces)

1/4 tsp salt
minimal squeeze from a lemon  (juice from about 1/4 lemon)

1/4 cup raw cashews, broken pieces
1 tsp butter
1/2 tsp salt

Processed with VSCOcam with f2 presetOver medium heat, sauté PART 1 for 5-7 min, until it is just softened and wilted. Not much longer.  Place in a separate bowl to free up a pan.

Over high heat, for PART 2, start with the oil in the pain.  Toss in the mushrooms until slightly browned, about 5 min. Add salt, dry white wine. Simmer/cook for another 5-7 min, (let the liquid evaporate) before you add PART 3.
Cook PART 3 over low heat continue for about 3 minutes. Just until kale is wilted, but still very green.
Processed with VSCOcam with f2 presetTime for PART 4 –> Sauté the nuts separately over medium/high heat for 4-5 min, stirring occasionally, until browned.

Done!  Mix all the vegetables together on a plate, and crumble grilled nuts on top.
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Bet ya a little crumble feta would go nicely on top…I didn’t have any. Give it a go!

After lunch, I proceeded to bake almond flour scookies, which I’ll be sharing with you soon, stay tuned!

from my Tiny Kitchen,


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