Fast and Easy Vegan Broccoli, Rice, & Cashews with Spicy Nut Butter Sauce

I combined a few recipes I've seen online to make this lovely dish. There were a few criteria that I needed to hit for this specific recipe.

1. It had to be fast.

2. It had to be easy.

3. It had to be tasty.

My Lyme disease is kicking my butt. My brain fog has been at an all time high and my energy has been at an all time low. While not vegan myself, I do eat many vegetarian or vegan meals per week. It's good for my overall health as well as my heart health. I was up one night craving some good vegan food but my favorite vegan restaurant wasn't open. So...this was born. I hope you enjoy it. It took me under 10 minutes to put this together.

Vegan Broccoli, Rice and Cashews with a Spicy Nut Butter Sauce

Serves 2

Ingredients:

1 package microwavable pre-cooked brown rice

1 cup fresh or frozen broccoli, chopped

handful cashews, raw or roasted, salted or unsalted - your preference

salt

Spicy Nut Butter Sauce Ingredients:

1/4 cup nut butter

1 teaspoon minced garlic

1/4 teaspoon dried ginger - more or less according to your taste

1-2 tablespoons rice vinegar - again, according to taste

2 tablespoons coconut aminos

2 tablespoons maple syrup

cayenne pepper to taste

Instructions:

1. Cook the rice according to the package instructions and set aside.

2. Cook the broccoli in a small amount of water in the microwave for 4-5 minutes or until bright green and tender. Drain and set aside.

3. Place all the sauce ingredients in a food processor and blend until well combined. This is where you start with 1 tablespoon of the vinegar and a pinch of cayenne. You gradually increase them to get your desired flavor.

4. In a medium sized bowl mix together the rice, some salt and some of the sauce until the rice is just flavored.

5. Next throw in the broccoli, cashews and mix.

6. Pour into 2 serving dishes and drizzle the top with more sauce.

Notes:

- I used 2 tablespoons rice vinegar initially but would tame that down a bit. Next time I'll try 4 teaspoons.

- I think next time I'll also add a bit of sriracha to my sauce mixture. There's just something about coconut aminos and sriracha that works so well!

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