Orzo Pasta Bowl with Sautéed Veggies - Forks Over Knives

Ingredients

• ¼ cup raw cashews
• 2 cups thinly sliced mushrooms
• 1 cup coarsely chopped orange bell pepper
• ½ cup finely chopped onion
• 2 tablespoons nutritional yeast
• 4½ teaspoons white wine vinegar
• 1 teaspoon dry Italian seasoning, crushed
• 1 teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• ½ cup dry orzo
• 1 15-oz. can red kidney beans, rinsed and drained
• 4 cups shredded fresh spinach