Wild Rice, Bean and Artichoke Casserole

Recently, I have been doing live cooking demonstrations on Facebook live for a wellness center called Ekoe Health.

Thinking my parents (who live in another state) might want to watch, I called to tell them about it.  My dad had stepped out, so I talked to my mother first.

Me: I’m doing that cooking demonstration I told you about, so I thought I’d help you follow them on Facebook so you can watch it.

Mom: I don’t have Facebook. Your father has it on his iPad, but I don’t have it.

Me: Yes, you do.  You had a Facebook account before dad.  It’s where you watch all the videos Mike and Chris (brother and SIL) post of your granddaughter.

Mom:  Oh.  I thought those were emails.  Are you sure I have Facebook?  Because if I do, I never go on it.

Me: (Again, yes, you do.  You are on it constantly as a matter of fact) Okaaaaay.  Well, how about if I help you get on now and you can follow Ekoe so you can see me on Sunday. Do you have your iPad?

Mom: Ummmmm.  No.

Me: Allright, I can show you later.  So what’s going on there?

As we continued our conversation, I could hear beeps, dings and whirs in the background.  Finally it dawned on me that my mother was on an electronic device.

Me:  Are you playing a game?

Mom: Ummmmmm. Yeeeeeees.

Me:  What are you playing it on?

Mom: Ummmmmm.

Me: Are you playing it on your iPad?

Mom: I’m only playing solitaire.

Me: On your iPad!?

Mom: Well, it’s my old iPad.

Me:  So when I asked you if you had your iPad and you said no, you, what, lied to me?

Mom: I only use this one to play games.

Me: But you lied to me!

Mom: No.  I don’t have my other iPad where I do my emails, so I can’t watch your video on this iPad because I only use it to play games.

Me:…..speachless……

Ingredients:

• 1 can of great northern beans, drained.
• 1 cup wild rice
• 2/3 cup diced onion
• 2 teaspoons minced garlic
• 1 cup sliced leeks, white and light green parts only
• 1 can (14 oz) artichoke hearts, packed in water, drained, patted dry and cut into smaller pieces
• 1  3/4  cups of vegetable broth (for cooking the rice)
• 1 batch of cashew cheese (recipe follows)
• 1 slice of Ezekiel (or any bread), toasted and ground into crumbs (about 1/2 cup)
• 1 Tablespoon (vegan) butter, melted

This recipe is really mild in taste as it is one that highlights the artichokes. The  onion and garlic are fairly delicate here since they are well-cooked.  If you want to spice it up and add a punch of flavor,  you can always add a bit of crushed red pepper, cayenne pepper or even a Tablespoon of dried herbs like rosemary or thyme.

Cashew Cheese:

• 1 cup raw cashews, soaked for 2 hours
• juice of half of a lemon
• 1/3 cup of nutritional yeast
• 1 clove garlic
• 1/4 cup olive oil
• 1/2 teaspoon salt

Directions:

1. In a splash of olive oil, saute the onions and leeks for about4-5 minutes till just starting to get tender.  Add the garlic and saute 30 seconds -1 minute till fragrant. (Add any herbs or spices with the garlic as well.) Add the rice and broth and bring to a boil.  Cover, reduce heat to a simmer, and cook for 40 minutes or till rice is tender.  If you have a lot of broth still in with the rice, you might want to drain it a bit.  Some broth is fine. Taste and season with salt and pepper.
2. While the broth is cooking, combine all of the ingredients for the cashew cheese in a high speed blender and process till smooth.  You may have to add a bit of water if the mixture is too thick and scrape down the sides, but you want it the consistency of soft serve ice cream.  Add any water a spoonful at a time.  Also, preheat the oven to 400.
3. When the rice is done, add the beans, artichoke hearts, and cheese mixture.  Spoon it into an 8×8 baking pan.
4. Combine the breadcrumbs and butter, mixing with a fork until it resembles wet sand.  Sprinkle over the casserole evenly.
5. Bake, uncovered for 20 minutes or till breadcrumbs are golden.

Enjoy!