This vegan abundance bowl with curried cashew sauce is what I am serving on Christmas eve this year. It takes a bit of time to put all of the components together, but the chop-a-thon is well worth the effort. And if you don't want to make the entire dish, don't miss making the curried cashew sauce, which takes less than 10 minutes, and is absolutely blendsational. The sauce is fantastic over any raw, steamed, blanched, stir-fried, or roasted vegetables. It's also delicious on pasta and grains.
I use the KitchenAid® Pro Line® Series high-speed blender which is now the most powerful home blender in the world. So, it completely pulverizes unsoaked cashews for a silky smooth consistency. If you're using a conventional blender, soak your cashews for 2 hours with filtered water, then drain and discard the soaking water before making the sauce for the best texture. Or, soak the quick way, and cover the cashews with boiled hot water for 10 minutes, then drain and discard the liquid.
When I layer my abundance bowls I always have:
- a grain (or cauliflower rice) - I used rice for this one
some kind of protein (I'm using chickpeas here)
cooked veggies (there's roasted cauliflower and brussels sprouts)
raw or fermented veggies (red cabbage gives a vibrant color to this one)
an amazing sauce (you can't beat this curried cashew sauce)
the crunch factor (I've used brussels sprouts chips and cashews)
lemon or lime wedge
If you don't eat grains or beans, use cauliflower rice, and add another kind of protein. Check out the chimichurri grain-free abundance bowl I posted last year.
You can find more of my blender recipes for the KitchenAid® Pro Line® Series blender on the Kitchenthusiast® recipe blog.
For holiday gifts, check out the gorgeous new copper plated KitchenAid® Pro Line® Series blender and Pro Line® Series stand mixer that are available at Williams-Sonoma. I just got them (I'm using them in The Blendaholic episodes), and they just stunning.
*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.