Not exact matches
For the salad: 2 pounds chicken,
cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup
cashews,
chopped 1 cup red onion,
chopped 1 cup radishes,
chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro,
chopped 2 tablespoons of water
2 cups
cooked, shredded chicken 3/4 cup mayonnaise 1/3 cup sweet pickle relish 2 green onions,
chopped 2 cloves garlic, minced 1 cup
chopped celery 1 cup halved red grapes 1/4
cashew halves & pieces 1 tsp.
for casserole: 1 tbsp olive oil 1 medium onion,
chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw
cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
1 pkg frozen
chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then
chopped 1 onion, finely
chopped and sauteed until
cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some
cashew butter
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely
chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or
cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of
cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a
cashew or hazelnut in the middle and coating them in chocolate and more
chopped nuts.
Non-stick
cooking spray 1 cup raw
cashews 1 cup raw almonds 1/2 cup puffed rice cereal 1/2 cup dried tart cherries, roughly
chopped 1/3 cup sunflower seeds 1/3 cup unsweetened coconut flakes 1/3 cup brown rice syrup
There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes,
cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices,
chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted potato with fresh rosemary,
cashews.
For salad: 1 medium bunch of lacinato kale, stems removed,
chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups
cooked chickpeas 1 1/2 cups
cooked barley or farro (see note below) 1/2 cup roasted, salted
cashews, roughly
chopped (or substitute
chopped tamari almonds) Salt and freshly ground black pepper to taste
Package of
Cooking Dates (already
chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
chopped) OR 1 1/2 Cups Dates &
Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely
Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
Chopped Nuts (
Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick -
cooking oats * 1 1/2 cups (140 g) nuts,
chopped if large (try an equal mix of sliced almonds,
cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely
chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Sauce: * 2 Tablespoons olive oil * 1 onion,
chopped * 2 cloves garlic, minced * 2 - 3 Tablespoons mirasol hot yellow pepper paste * 15 ounce can evaporated milk * 1/2 cup
cooked quinoa * 1/4 cup dry roasted
cashews * 2 - 3 ounces goat cheese (or substitute feta cheese or queso fresco) * salt and pepper
3/4 cup almond milk 1 tsp vanilla extract 3 tbsp coconut sugar (I use TheGroovyFood Company) Pinch salt 110g
cooked and peeled beetroot 100g
cashews — half
chopped, half whole (other nuts could be optional)
Thai
chopped salad with purple cabbage, green cabbage, shredded carrots, green onions,
cooked quinoa,
cashews, cilantro, and sesame ginger vinaigrette
20 minutes or so before the
cashews are done soaking,
chop the onions, garlic, sun - dried tomatoes and half of the chili into small pieces and
cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of fresh ingredients: limas
cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo,
chopped cashews or peanuts, and a sprig of Thai Basil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely
chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough
chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup
chopped roasted and lightly salted
cashews and peanuts and sprigs of basil or cilantro
3/4 cup coarsely
chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta Chopped parsley (op
chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper
Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups
cooked whole wheat pasta
Chopped parsley (op
Chopped parsley (optional)
Print Mushroom and chickpea soup with
cashew cream Ingredients Soup 500 g mushrooms chopped 1 medium onion chopped 1 cup chickpeas cooked 2 cups water 2 cloves garlic minced 2 tablespoons olive oil salt to taste Cashew cream 50 g cashews previously soaked for 4 -LS
cashew cream Ingredients Soup 500 g mushrooms
chopped 1 medium onion
chopped 1 cup chickpeas
cooked 2 cups water 2 cloves garlic minced 2 tablespoons olive oil salt to taste
Cashew cream 50 g cashews previously soaked for 4 -LS
Cashew cream 50 g
cashews previously soaked for 4 -LSB-...]
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and
chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups
cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro,
cashew cream, lime juice, tomatoes or salsa, green onion
To make the burrito bowls
Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit of finely
chopped jalapeño) Sliced avocado Shredded cabbage
Cashew + hemp chipotle sauce, from above Finely
chopped cilantro Hemp seeds
Print Broccoli, spinach and chickpea soup with
cashew cream Ingredients Soup 1 medium onion chopped thumb - sized ginger minced 3 - 4 cloves garlic minced 1/2 kg broccoli florets 4 big handfuls spinach 1 cup chickpeas cooked 2 tablespoons olive oil 5 cups water salt to taste Cashew -LS
cashew cream Ingredients Soup 1 medium onion
chopped thumb - sized ginger minced 3 - 4 cloves garlic minced 1/2 kg broccoli florets 4 big handfuls spinach 1 cup chickpeas
cooked 2 tablespoons olive oil 5 cups water salt to taste
Cashew -LS
Cashew -LSB-...]
1 tbsp coconut oil 2 cups
cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion, finely
chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz finely crushed raw
cashews 6 leaves of boston lettuce
Soup Olive oil
cooking spray 1 cup diced yellow onion 1/2 cup finely
chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic
cashew cream 16oz package frozen
chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
1 tsp coconut oil 1 tbsp of of organic tamari 1 cup of cremini mushrooms,
chopped 2 cups of kale, and
chopped 2 cloves of garlic, minced 1/4 cup raw
cashews 1/4 cup water 1 cup of
cooked chickpeas 2 tbsp of fresh thyme of 1 tsp of dried 3 tbsp nutritional yeast 1 tbsp of quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice
Ingredients: 1 pound
cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely
chopped 1/3 cup fresh cilantro leaves,
chopped 1/3 cup diced dried apricots 1/3 cup
chopped roasted
cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2 tablespoons curry powder Juice of 1/2 lemon 1 teaspoon honey Pinch of cayenne pepper (optional) Salt Freshly ground black pepper