I love love love this recipe. I had to improvise tonight because I was out of almond milk, so I used water and added some hemp seeds.

My favorite thing to put this on:

Saute onions in water or broth, then add minced garlic and ginger and cook for another minute. Add some water to deglaze the pan, then add chopped pineapple (reserve juice if using canned). Cook for a couple of minutes, then add drained and rinsed black beans (salt-free) and kale. You can also add a little of the reserved juice, some apple cider vinegar, and a little shot of brags, cover, lower heat, and cook until kale is wilted. Serve hot with a dollop of cashew cream sauce on top. YUM.