Not exact matches
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp
cashew nuts, soaked in 1/4 cup of water for 30 minutes and
ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
1 1/4 cups raw
cashews 1/2 cup nutritional yeast 2 tsp onion
powder 2 tsp sea salt 1 tsp garlic
powder 1/8 tsp
ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely
grind the
cashews in a food processor; don't allow the
cashews to turn
into a paste.
1/2 to 1 cup raw
cashews,
ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut
into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry
powder 1 tablespoon onion
powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly
ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the
cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended
cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the
ground cashew nuts, tapioca flour, salt and baking
powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients
into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter
into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing
into 8 portions.
1 cup raw
cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut
into 1 / 4 - inch dice 3 cups cauliflower, cut
into large chunks 6 cups broccoli, separated
into bite - sized florets and peeled stems cut
into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly
ground black pepper In a dry blender,
grind the
cashews into a
powder.
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup
cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic
powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut
into 1 / 2 - inch slices) 1 pint cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and freshly
ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups
cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)
3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili
powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut
into 1» pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw
cashews, coarsely chopped Sea salt /
ground black pepper to taste
1/3 cup raw
cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut
into 1 - inch pieces 1 14 - oz can light coconut milk 2 tbsp curry
powder 1 tsp
ground turmeric 1 tsp
ground cumin 1 tsp evaporated cane sugar 1/4 tsp
ground cinnamon 1/4 cup chopped fresh cilantro Salt
Grind the
cashew nuts and xylitol
into a fine
powder separately.
1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped
into 1 / 2 - inch chunks 1 sweet potato, peeled and cut
into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry
powder Salt and black pepper, freshly
ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted
cashew bits, to garnish Cilantro, to garnish