Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy
cashew cream: 1/2 cup of
cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of
cilantro,
chopped the green part of the green onion, reserved from the
cashew cream METHOD Make the
cashew cream:
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
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.
Garnish with extra handfuls of
chopped herbs (watercress and
cilantro and my favourite), more chilli, sesame seeds, avocado, or
cashews.
8 cups of spring greens 1 mango, seeded, peeled and
chopped 1/2 sweet onion, diced 2 tablespoons freshly
chopped cilantro 1/3 cup
cashews
I used pink beans) 1/4 of an avocado, sliced 1/4 cup of
cilantro, trimmed & roughly
chopped 1/4 cup of
cashews
Then the onion, avocado mash,
cashew cream and finally a sprinkle of pepitas and
chopped parsley or
cilantro.
Coriander Bread Thins 2 cups raw
cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely
chopped 1 small chili — 1/2 of it finely
chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup
chopped cilantro
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup
cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh
cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs of your choice —
chopped
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)
Just pull it out of the fridge to let it sit for 20 minutes, then divide into bowls and sprinkle the top with
chopped pistachio or
cashew nuts, fresh
cilantro, fresh snow peas or even lump crabmeat.
Garnish with
cilantro and
chopped cashews.
8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings:
Chopped fresh basil or
cilantro, toasted
cashews, lime wedge
It'd also be great with toasted coconut flakes,
chopped cilantro, or
chopped roasted
cashews.
Thai
chopped salad with purple cabbage, green cabbage, shredded carrots, green onions, cooked quinoa,
cashews,
cilantro, and sesame ginger vinaigrette
Serve warmed tortillas with the butternut squash mixture, kale, sour cream (or the
cashew crema the recipe calls for),
chopped cilantro, and toasted pepitas for crunch.
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.
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup
chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional
cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh
cilantro in place of flat - leaf parsley
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely
chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion,
chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup
cashews, that you will then need to grind into a paste with fennel, coriander, and
cilantro) 1/2 cup
cilantro leaves, finely
chopped Ghee rice or chapati, for serving
I used dabs of spinach pesto because green is so pretty with the color of the beets (but dabs of a mint or
cilantro chutney or mint /
cilantro oil squeezed into decorative lines would be nice too),
cilantro sprigs (but Thai basil or mint would be lovely), and
cashews (though
chopped peanuts would be appropriate too).
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
Garnish: sprigs of Thai basil,
cilantro, or mint; whole or
chopped roasted and lightly salted
cashews or peanuts; and optional lime wedges
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
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild cabbage 1 handful
cashew nuts or peanuts (
chopped) fresh coriander (
cilantro) fresh mint leaves
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions,
chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or
cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely
chopped 8 large tomatoes,
chopped 2 cups basmati or long grain rice 1/3 cup each raisins,
cashews, and almonds 6 hard boiled eggs, halved
Filling (adapted from Raw Food / Real World) 1/2 cup
chopped raw
cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon
chopped ginger 1 small chili — seeded and
chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful
cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
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.
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
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup
chopped toasted nuts of your preference (I used
cashews) 3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (
cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste
Chopped cilantro, whole
cashew nuts, and lime wedges for garnish
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2 cup
cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon
chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful of fresh mint or
cilantro —
chopped
3/4 cup uncooked quinoa 1 - 2 cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup
chopped cilantro 1/4 cup diced green onions 1/2 cup
cashew halves or peanuts Fresh lime, for a bit of tang
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
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
1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian Salad Greens — sliced 1 Carrot — shaved or grated 1 Celery stalk — sliced 1/4 Red Pepper — diced 2 Green Onions — cut on diagonal 2 Tbsp
Cilantro — stems removed and leaves
chopped 1/4 cup
Cashews Sesame seeds to garnish if desired
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
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
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
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1 small pack sprouts 1 small pack sugar snap peas 1/4 wild cabbage 1 handful
cashew nuts or peanuts (
chopped) fresh coriander (
cilantro) fresh mint leaves