* 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
Genius toppings ideas include:
chopped toasted cashews or peanuts, sesame seeds, thinly sliced fresh chiles... Then go forth and try these other stir - fries that follow the same simple method.
Not exact matches
I love it topped with
toasted cashew nuts, fresh chilies,
chopped coriander and a dollop of yoghurt, and served with a big bowl of hot rice — such a perfect supper!
The noodles are mixed with my favourite peanut dressing and tossed with mange tout, courgette and tofu and topped with
toasted cashews, bean sprouts, fresh chillies and
chopped coriander....
Optionally,
chop up all the veggies for the fried rice and
toast the
cashews to have them ready.
toasted or not,
chopped * (almonds, pecans, walnuts, hazelnuts,
cashews, macadamia, peanuts, pistachios)
* 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
2 1/2 cups unsweetened nut milk — almond,
cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup
chopped,
toasted nuts (walnuts, almonds,
cashews or pecans)
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
Ingredients: 12 egg whites 2 cups white sugar 1 teaspoon cream of tartar 2 cups
chopped cashews,
toasted 1 pound butter, softened 12 egg yolks 2 cups white sugar 1 cup water 2 tablespoons dark rum 2 cups
chopped cashews,
toasted
It'd also be great with
toasted coconut flakes,
chopped cilantro, or
chopped roasted
cashews.
In another bowl, add in your
chopped dates plus
toasted and
chopped cashews.
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.
1/2 tsp sesame oil + 2 tbsp lime juice + 2 tbsp rice wine vinegar + 2 tbsp fish sauce + 1/4 c
cashews,
toasted and
chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at t
chopped + 1 Thai chile, thinly sliced
Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at t
Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
3/4 cup coarsely
chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta Chopped parsley (op
chopped cashews,
toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta
Chopped parsley (op
Chopped parsley (optional)
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.....
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
Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7 — 10 minutes; let cool and coarsely
chop.
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
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 tablespoon peanut oil 1 cup small broccoli florets 1 small head baby bok choy, sliced into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup
cashews,
toasted and
chopped
* 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
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
1 cup
cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3 cup dried dates,
chopped into small pieces 1/2 cup
toasted coconut flakes