Grain Vegetable

Soak the raw cashew nuts in hot water for 15 minutes until softened, then drain and set aside.

Heat the canola oil in a large skillet over medium heat, then add the chopped onion and sauté for 5 minutes until translucent.

Add the wheatgerm to the skillet and stir constantly for 2-3 minutes until lightly toasted and fragrant.

Pour in the soy milk slowly while stirring to create a smooth base, avoiding lumps.

Transfer the softened cashews to a blender with the soy milk mixture, working in batches if necessary, and blend until smooth and creamy.

Return the cashew cream to the skillet and stir in the soy sauce, sea salt, onion powder, garlic powder, thyme, ground celery seed, and ground sage until well combined.

Add the cooked 7 grain cereal and cooked quick brown rice to the skillet and fold gently to combine all grains with the cashew sauce.

Fold in the cooked vegetables and herbs along with the minced parsley, stirring until evenly distributed throughout the grain mixture.

Simmer the mixture over low heat for 10 minutes, stirring occasionally, until heated through and the flavors have melded.

Taste and adjust seasoning with additional sea salt, soy sauce, or herbs as needed before serving.