Warm Winter Bowl with Tangy Cashew Sauce

From: http://faring-well.com/a-hippie-winter-bowl-w-tangy-cashew-sauce/

NOTE: blender required, and see the part about soaking cashews overnight. Also, drain the tofu with a plate for 30 minutes.



For the bowl:
1 cup quinoa, dry
1 cups water
pinch of salt
1 bunch of kale
4 beets
1 – 15 ounce package of extra firm tofu, drained for 30 minutes with a plate
salt & pepper
olive oil for cooking
pomegranate seeds
fresh broccoli sprouts, optional

For the sauce:
1 cup raw cashews, soaked in water overnight
1 cup fresh water
2 cloves garlic
1 teaspoon miso
zest of a small orange
juice from one small lemon
1 teaspoon apple cider vinegar
1 teaspoon tamari
1/4 teaspoon raw honey
sea salt to taste

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1. For the sauce- combine everything and blend until smooth.
2. Cook the quinoa, set aside for 10 minutes before fluffing with a fork.
3. While cooking quinoa, boil beets in water until their soft, 20-25 minutes. Drain and let beets cool on a plate before slicing.
4. Pan fry tofu with some oil, and season with salt and pepper while doing son. Cook for a few minutes on each side till brown, preferably on a cast iron skillet.
5. Steam or saute kale.
6. Combine artfully and enjoy!