Mothers Day Feast: A Feast for Mothers

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 longhot peppers, seeded and chopped fine
• 2 teaspoons salt
• 1 head cauliflower, chopped small
• 4 cups curly kale
• 2 cups shaved Brussels sprouts
• 1 package (12-16 oz.) baked tofu (can bake your own tofu, but like…come on. I )
• 1 tablespoon tamari

For the tempeh

• 1 package (12-16 oz.) tempeh
• 3 tablespoons tamari 

For the magical cashew cream

• 1/3 cup water
• dash salt
• 1/2 cup raw cashew pieces (soaked for at least 2 hours if you don’t have a highspeed blender the likes of which have recently become my lifeeee)
• SECRET INGREDIENT: 3/4 cup Thai Lime & Chili Cashews (these are from Trader Joe’s. If you don’t have a Trader Joe’s near you, I will bring these to you next time I’m in your town or country. Or you can use um Thai chili and Thai lime and add that to regular cashews? but that doesn’t force me to travel as much and that’s dumb). 

Directions:

1. In a pot (I mean a big ass pot), saute the onion and longhots in the olive oil over medium high heat for like 6 minutes. Add the garlic halfway through. That’s 3 minutes.
2. Add the cauliflower and the salt, and then the kale and Brussels sprouts. Add a bit of water as needed to get things moving. Cook for about 5 minutes. 
3. Add the 1T tamari and the baked tofu; cook, stirring, for 10 minutes.
4. Meanwhile, in a smaller saucepan, crumble the tempeh, add 2T tamari, slightly cover with water, and boil on high until all the liquid is absorbed (about 10 minutes). Stir a few times to watch for sticking. Then turn down the heat to medium, add the last tablespoon of tamari, and stir for 2 minutes to brown. 
5. Meanwhile meanwhile, blend all the cashew cream ingredients until smooth. And then like freak the f out.