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
I am talking thick guava nectar, mixed in with some yoghurt and topped with a whole load of
chopped roasted cashews.
It'd also be great with toasted coconut flakes, chopped cilantro, or
chopped roasted cashews.
Garnish with some crunchy
chopped roasted cashews and fresh basil leaves.
I didn't use any nuts, but a sprinkle of
chopped roasted cashew or peanut on the mock duck would work.
Not exact matches
Serve with sprinkle of
roasted cashews,
chopped coriander leaves and a side of wild rice.
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons butter, melted -1 cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and
roasted cashews,
chopped
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.
Dinner — Truffle Salt
Roast Chicken with Lentils and Squash,
Cashew Soba Noodles with Fried Shallots, Sea Bass
Roasted Over Citrus, and Apricot - Rosemary Glazed Lamb
Chops
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)
* 1/2 cup
roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly
chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
Summer
Chopped Cherry Salad — with broccoli, homegrown beet greens,
roasted chickpeas, sweet cherries, and
cashews... topped with a sweet and spicy sauce made with tahini, dijon mustard, and dark amber maple syrup!!!
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon
roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions,
chopped about 12
cashews, coarsely
chopped
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
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
olive oil 1/3 cup dried cranberries 1/3 cup
roasted cashews, roughly
chopped 2 - 3 green onions, thinly sliced salt and freshly ground black pepper, to taste
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
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)
115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp
cashew butter (or any nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly
roasted &
chopped sprinkling of freeze dried raspberries
1 cup crispy almonds * 1 cup
roasted cashews 1/2 cup crispy sunflower seeds * 1 cup dried apricots (I prefer organic Turkish apricots), finely
chopped 1 cup shredded coconut 1/3 cup coconut oil, gently melted 1/4 cup raw honey (liquid is easiest to work with) Level 1/2 teaspoon sea salt 1 tablespoon vanilla extract
Garnishes: 4 teaspoons
chopped lightly salted and
roasted cashews or peanuts and fresh Thai basil sprigs
ground coriander 1/4 tsp ground cumin 1 c
roasted cashews 2 T oil (I used olive)
chopped fresh parsley crackers or bread for spreading, or veggies for dipping
Garnish: 4 teaspoons lightly
roasted, salted and
chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)
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
Chopped Thai Broccoli Salad with riced broccoli, carrots, red pepper, spring onion and
roasted cashews dressed in a simple almond butter sauce Paleo + Vegan
salads A California Caesar Salad -LCB- V + GF -RCB- A Summer Spelt Berry Salad Beet - Centric Hummus & Marinated Salad w / Toasted Rye & Caraway Seeds Caesar Salad Spring Rolls Chinese Tofu
Chop Salad w / Orange Sesame Miso Dressing Sesame Citrus Soba Salad Crunchy Kale & Quinoa Salad w / Apple Cider Tempeh & Cinnamon Vinaigrette Everyday Avocado Dressing Lentil & Cucumber Salad w / Dijon Dressing & a Savory Scone Micro Green + Kale Salad w / Tahini Spicy Watermelon & Jicama Salad Spring Greens Salad w / Garlic Sauce Summer Salad w / Chipotle Cucumber Vinaigrette Thai Slaw w / Creamy
Cashew Lime Sauce Zucchini Noodle & Baby Potato Salad w / Dill Pesto +
Roasted Red Onions
I made your endurance crackers, hummus, rice and lentil salad, a bowl of
chopped up artichoke hearts,
roasted red peppers and sun - dried tomatoes, a bag of
cashews and raisins, and of course a bar of dark chocolate.
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
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
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) Rea
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) Rea
cashew honey mustard: — 1 cup
cashews (soaked for 4 hours prior) Read more
* 1/2 cup
roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly
chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste