Sentences with phrase «cashew cilantro sauce»

Some are complete Sprouting Zen originals such as the best vegan matcha cake ever, and green cashew cilantro sauce.

Assemble by filling each tortilla with some quinoa taco meat, some tomatoes and spring mix, and topping with the cashew cilantro sauce.

Not exact matches

Pulse cilantro leaves, cashews, garlic, fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.

They have tofu as an option and you can add cashews, cilantro, bok choy, etc. and lots of different sauces, my favorite was the Indonesian Coconut Peanut one.

Brush remaining sriracha BBQ sauce over the thin crispy crust, layer caramelized onions over the sauce, next arrange pieces of the BBQ tofu over the onions, sprinkle the moxerella cashew cheese over the whole pizza, sprinkle with the chopped cilantro.

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

I have made a lot of cashew sauce but yet to try it with cilantro / lime!

Filed Under: Entrees Tagged With: Clean, Comfort Food, Gluten - Free, Healthy Recipes, Meal Planning, Sauces, Vegetable, Video, Weeknight DinnersIngredients: black beans, cashew, chicken, cilantro, cumin, lime, pepita, pumpkin seed, rice, sweet potatoes

ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pCilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pCilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pcilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...

Remove from the heat and stir in the cashews, cilantro, soy sauce and red pepper flakes.

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

⁃ boil cashews for 1 hour and soak for another hour ⁃ Let soak over night ⁃ Drain water ⁃ Place in blender add all ingredients and blend until creamy and smooth Good base to make other recipes like: Cilantro Garlic Sauce Herb Sour Cream Ranch Taziki

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

Cilantro cream sauce ingredients 1 cup raw cashews 1/2 bunch of cilantro, including stems and leavCilantro cream sauce ingredients 1 cup raw cashews 1/2 bunch of cilantro, including stems and leavcilantro, including stems and leaves Water

Lentil Curry Bowls with Cilantro Cashew Sauce — Pinch of Yum — These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro casheCilantro Cashew Sauce — Pinch of Yum — These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashew Cashew Sauce — Pinch of Yum — These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashew sSauce — Pinch of Yum — These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashecilantro cashew cashew saucesauce.

Vegan and gluten free enchiladas filled with roasted winter vegetables and topped with a creamy, dairy free pumpkin enchilada sauce, cashew crema and cilantro.

We are going to make 2 sauces that we will use in all 5 meals: chipotle cilantro cashew cream, and Asian sauce.

Ingredients: 1/4 cup quinoa 1/2 roasted butternut squash 1/3 cashew sauce (cilantro - chipotle flavor) 1/4 cup cilantro 1 green onion 1/4 cup edamame 1/2 avocado 3 organic, non-GMO sprouted corn tortillas (I like Food for Life brand)

The topping you see is a quick vegan tzatziki - style sauce made with vegan cashew cream cheese, a splash of almond milk, shredded cucumber, garlic, lemon juice, and some chopped cilantro and scallions.

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

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian - inspired coconut curry sauce and topped with roasted cashews and fresh cilantro.

Lentil Curry Bowls with Cilantro Cashew Sauce.

This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian curry coconut sauce and topped with roasted cashews and fresh cilantro.

As I have a love for beets also, decided to use the garlic cashew sauce splashed over a sautéed beet noodle salad with scallions, cucumbers, cilantro and chopped cashew nuts.

Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole

toppings (pick as few or as many as you desire): avocado, quick pickled onions or radishes, cilantro, toasted pumpkin seeds, raw onion, hot sauce, lime wedges, crema (coco yogurt thinned with a little water + lime juice, zest, and salt) or cashew crema, baked or fried tortilla strips, chopped tomatoes, chopped jalapeños.....

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

Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale Salad with Crispy Chickpeas by Minimalist Baker Roasted Garlic and Parsnip Gravy from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread + Roasted Cherry Tomatoes from The Full Helping Tandoori Cauliflower Roast with Garlic - Cilantro Yogurt Sauce from Blissful Basil Curried Tomato + Coconut Soup with Garlic Chickpeas from Homespun Capers Roasted Cauliflower + Garlic Dip with Toasted Pepitas from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli from With Food and Love Grilled Portobello Mushrooms with Garlic Sauce from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing from Good Eatings Creamy Garlic + Thyme Mushrooms from Deliciously Ella Roasted Beet Salad with Creamy Lemon Garlic Dressing from Happy Hearted Kitchen Garlic Roasted Radishes with Meyer Lemon from Yum Universe Roasted Garlic Baba Ganoush from Jessi's Kitchen Pink Roasted Garlic + Cauliflower Soup from One Green Planet

CHILI PONZU YELLOWTAIL: Thinly sliced yellowtail, jalapeño, cilantro and sautéed cashews; served with a Kochjan chili ponzu sauce

Chickpea, Brown Rice, and Kale Salad in a Jar with Pesto Poha with Veggies and Eggs Spinach and Chickpeas in Coconut Curry Sauce Fall Salad with Butternut Squash and Apple Cider Vinaigrette Cauliflower Rice with Basil - Spinach Pesto and Chickpeas Shredded Brussels Sprouts and Wheat Berry Salad with Tahini Dressing Broccoli Cashew Soup Baked Tofu Bowl with Peanut Dressing Black Lentil and Barley Bowl Roasted Strawberry and Oat Breakfast Bowl Maple Peanut Overnight Oatmeal Skillet Mushrooms in Rosemary Gravy Simple Slow Cooker Mung Bean Soup Acorn Squash Lentils with Pumpkin Seeds and Cilantro Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce Cashew Creamed Corn Chickpea and Quinoa Griddle Cakes with Spinach and Feta

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

Ingredients: Dumplings: 2 1/2 cups sweet potato, unpeeled and chopped 1/2 cup peas, frozen 2 TBSP raw cashews, finely chopped 1/4 cup fresh cilantro, chopped 1/2 tsp salt, or to taste 1/4 tsp turmeric 1/4 tsp ground cumin 1/4 tsp black pepper 1/2 cup vegan protein powder Spiced Tomato Sauce / Gravy: 1 TBSP coconut oil 1 tsp whole cumin seeds 1 tsp... Read More»

* 1/4 cup oil, divided * 1 egg, lightly beaten * 1 small yellow onion, diced * 4 cloves garlic, minced * 1 Tablespoon minced ginger * 4 cups day - old, leftover rice (make sure there aren't any large clumps) * 1 Tablespoon sweet chile sauce (like Mae Ploy) * 1 Tablespoon Sriracha * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free oyster sauce * 1/4 teaspoon ground white pepper * 1 cup finely diced fresh pineapple (can substitute well drained canned pineapple) * 3/4 cup roughly chopped cilantro * 3/4 cup roughly chopped toasted cashews

Pair up one of these mac bowls with a large, crispy, fresh salad topped with a no - oil dressing (may I suggest this Cilantro Cashew Cream Sauce) and you've got yourself a delicious, high - nutrient, nutritarian meal!