Barbecue Soy Curls, Grilled Mangos, Pickled Onions and Cashew Chipotle Sauce

Barbecue Soy Curl/Brown Rice Bowls
serves 3-4
2 cups soy curls
2 cups barbecue sauce
2 tbl canola oil
1 mango, medium sized chunks
1 green bell pepper, thin strips
1 large patty pan squash, medium dice
1 cup cooked brown rice
3 tbl chopped cilantro, to garnish

In a medium sized pot, combine the soy curls and barbecue sauce along with 1 cup of water. Bring to a boil, reduce to a simmer and cook until all of the liquid has evaporated. Continue to cook 3-5 minutes longer to crisp the edges of the soy curls.
On a grill, grill top or grill pan, cook the mangos, green bell pepper and squash with oil over medium-high heat. Season with salt and pepper. Grill for 5-10 minutes until tender and lightly charred.
Build your rice bowls with rice on the bottom and top with grilled veggies, soy curls, chipotle cream, pickled onions and cilantro.

Cashew Chipotle Sauce
1 cup raw cashews, soaked for at least 2 hours to overnight
1 chipotle pepper, seeded removed plus 2 tbl of sauce from the can
1 tbl lime juice
salt, to taste
1/2 cup water

Drain the cashews and combine in a blender with the chipotle, sauce,lime, salt and water. Blend for 5 minutes until thick and creamy, adding more water if necessary for your blender to keep things moving.

Quick Pickled Onions
1/2 cup apple cider vinegar
1 tbl sugar
1 1/2 tsp sea salt
1 red onion, thinly sliced

In a small pot, combine the vinegar, sugar and salt. Bring to a boil. Pour over the onions and let sit for at least 1 hour before serving or until they have reached room temperature. Store in the fridge for up to a week.