Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp chili powder — 1/4 tsp garlic powder — red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced red onion — sprouts — roasted red pepper, sliced — 1 - 2 ripe avocados, sliced —
chopped cashews For the cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Read more
When it's ready to eat, I like to top it with some sliced banana and
chopped cashews for a little crunch.
Not exact matches
Optionally,
chop up all the veggies
for the fried rice and toast the
cashews to have them ready.
I sometimes also like to throw in some
chopped, roasted
cashews to this salad
for an additional crunch, though it's wonderful just on its own.
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
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce,
chopped 1 cup grated orange - fleshed sweet potato 1 cup
cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Add
chopped scallion, sesame seeds, and a handful of
cashews before serving to make it fancy, toss in shredded chicken
for a meal.
Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and
chopped cashews, reserving the whole
cashews for topping.
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
Prep Ahead Tip: You can
chop the vegetables or prepare the filling and the
cashew cheese ahead of time and store in an airtight container in the refrigerator
for up to 2 days.
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
3/4 cup raw
cashews 1/4 cup raw pistachios, shelled 12 Medjool dates, pitted 1/4 cup shredded coconut, unsweetened 2 tsp matcha powder 1 tbsp coconut oil 1/4 pistachios,
chopped (
for rolling)
1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup
chopped nuts, almonds,
cashews, brazil nuts, hazelnuts 1/2 cup coconut flakes 1/4 cup sesame seeds plus extra
for coating
Pour in the oats ad continue to process
for about 30 seconds, until the
cashews and oats together are finely
chopped up.
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
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and
cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary,
chopped — 1 teaspoon fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
For the Salad: In a large bowl add the broccoli florets,
chopped red onion, Hormel Real Bacon Bits, and
cashews.
Traditionally this korma dish is served over steamed white rice, but
for a nice variation I like to serve it over rice pilaf with nuts such as
chopped cashews.
2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup
cashews — soaked in water
for 4 hours 4 soft dates — pits removed and
chopped ground cinnamon and / or nutmeg, or cocoa powder
for sprinkling on top — optional
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 —
chopped
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
1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup
cashews — soaked in water
for 4 hours 1 cup purified water, plus more
for soaking the
cashews 2 - 3 soft dates — pitted and
chopped about 6 ice - cubes, more if needed
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw
cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions,
chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup
chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon
cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly
chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons
chopped chives, plus chive flowers
for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
1/2 cup raw
cashews, soaked in water
for at least 1 hour, then rinsed and drained 1/4 apple, coarsely
chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.
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.
Dip bananas completely in chocolate, roll in finely
chopped cashews, place on a parchment - lined baking sheet and freeze
for 30 minutes.
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of
cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (
for wrapping)
Dinners
for Fall —
Cashew Cheesy Sauce, Mild «Cheese» Sauce or Spread, Freezer Beef Stew, Chicken and Broccoli Casserole, Ultimate Beef Stroganoff, Baked Penne and Broccoli, Mexican Cornbread Casserole, Chicken Marsala, Chicken & Chilies Casserole, and Pineapple Pork
Chops.
It's rich, creamy, high in protein and can be served so many ways — as an appetiser with pita chips, crisps or crudites; as a sandwich spread; smeared all over a jacket potato, as a sauce
for pasta, in a Buddha Bowl, or even as a main course — just top it with olives,
chopped tomatoes,
cashews and whatever else you fancy, and served with hot Arabic bread to dip.
Ingredients
for the batter: 1/2 cup soaked
cashews (soak in water
for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (
chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
(Throw in a handful of
chopped walnuts or
cashews for additional anti-inflammatory benefits.)
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
In a large bowl place in all the ingredients except
for the
chopped cashews.
For the soup,
chop cucumber, avocado, and green onions and combine with 1 cup
cashew cream in a blender or food processor.
-- added 8 white mushrooms
chopped — subbed tomato sauce with taco seasoning mixed in
for the salsa
for less acidity — mixed in less of the rice to keep sharp Mexi taste — didn't love the
cashew cream — may try to make a tofu cheese (v) sauce next time — put blobs of Tofuti cream cheese about half a container on top — melted nicely in oven and made it taste rich — would try a layer of cornmeal mush on top next time before the topping and leave out rice
1 cup of
cashews — soaked in water
for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears -
chopped into pieces 1 cup of frozen peas
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly
chopped or mashed (see headnote
for sun - dried option) sea salt and ground black pepper 1/3 cup raw
cashews, soaked
for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Place the almonds and
cashews in your food processor or blender and pulse
for a few seconds until the nuts are roughly
chopped.
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw
cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely
chopped fresh parsley 1 teaspoon
chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks,
for dipping
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.
I did as directed except
for I didn't use the dried cranberries but instead added fresh strawberry, kiwi, banana, blueberries, and
chopped cashew.
Then stir in the
chopped cashew nuts and wait
for the sauce to thicken.
Pin It Serves: 3 - 4 portions Ingredients:
For the soup: Knob coconut oil or ghee 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 large cucumber, cut into large chunks 1/2 cup cashews (soaked for at least 4 hours) 1 1/2 cup... Continue Readin
For the soup: Knob coconut oil or ghee 1 medium onion,
chopped 2 garlic cloves, minced 1 1/2 large cucumber, cut into large chunks 1/2 cup
cashews (soaked
for at least 4 hours) 1 1/2 cup... Continue Readin
for at least 4 hours) 1 1/2 cup... Continue Reading →
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery,
chopped 1 large onion,
chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick
cashew cream, plus more
for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens
for garnish Place a large stockpot over medium heat.
What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups
chopped cashews, soaked
for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water
And «cos it's the season
for feasting, I think I will add some
chopped cashews and possibly soaked sunflower seeds too.
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