Dip bananas completely in chocolate, roll in
finely chopped cashews, place on a parchment - lined baking sheet and freeze for 30 minutes.
Cut the tomatoes into thin, equal 1/4» slices and sprinkle them with sea salt,
finely chopped cashew and your favorite dried or fresh aromatic herbs.
Not exact matches
In a small food processor, process Pistachios,
Cashews, Lucuma, Salt and Lemon zest till nuts are
finely chopped up.
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
Ingredients: - Gourd - 500g Sugar — 200grams Khoya - 200 gm
Cashew nuts — 1 teaspoons (
finely chopped) Pistachio - 1 teaspoons (
finely chopped) Chirongji Charoli — 1 teaspoon Ghee — 1 teaspoons...
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c
cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks
finely chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
I also like to
chop it
finely, sauté it in a pan and add it to a smash with potatoes, sweet potatoes, ground almonds or
cashews, some nutritional yeast and pepper.
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
Pour in the oats ad continue to process for about 30 seconds, until the
cashews and oats together are
finely chopped up.
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted butter (softened) • 2 tablespoons honey • 2 tablespoons rosewater • zest of 1 lime (
finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250 grams raw
cashews (
finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
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
Pulse until they're
finely chopped and mixed into the
cashew mixture.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup
finely chopped walnuts (pecans, almonds,
cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely
chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
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)
Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (
chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup
Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups
Package of Cooking Dates (already
chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
chopped) OR 1 1/2 Cups Dates &
Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup
Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
Chopped Nuts (
Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts,
chopped if large (try an equal mix of sliced almonds,
cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g)
finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
My second batch of these are in the oven right now with
finely chopped dried apricots, agave nectar instead of sugar, brown rice flour, and
cashews.
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
Meanwhile,
finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons
cashews.
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
Drain your
cashews and add them to your clean food processor bowl and process until
finely chopped.
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
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
1 cup Confectioner's sugar 1 cup Peanut butter 1/2 cup
chopped dates (or raisins) 1/2 cup
finely chopped nuts (such as almonds,
cashews, pecans, macadamia) Chocolate chips, enough for melting and coating
Place almonds,
cashews and sunflower seeds in food processor and pulse until
finely chopped but not pulverized.
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
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
Mix all the other
finely chopped veggies in, toss with the sauce, and top with the coriander,
cashews, sesame seeds and some sliced chilli if you like.
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)
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
Pulse
cashews and oats in a food processor until
finely chopped.
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts,
cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks,
chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions,
finely chopped
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
finely chopped jalapeño) Sliced avocado Shredded cabbage
Cashew + hemp chipotle sauce, from above
Finely chopped cilantro Hemp
Finely chopped cilantro Hemp seeds
2 onions,
finely chopped 5 cloves of garlic,
finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw
cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
Throw the
cashews, garlic, nutritional yeast, salt, olive oil and lemon juice in a blender and pulse until it's
finely chopped and mixed.
Begin by pulsing your
cashews in a food processor until they're
finely chopped, with some chunks left for texture.
Ingredients 4 organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and
finely sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander,
chopped 2 tablespoons Vietnamese mint,
chopped 500 grams dried rice noodles 1/2 red onion,
finely sliced 1/4 cup
cashew nuts
Kofta Gravy: 4 cups — Bottle gourd (lauki) 1tbsp — Ghee 1 / 2tsp — Green cardamom 2tsp — Ginger (
finely chopped) 1/2 cup — Curd 2tbsp —
Cashew 2tbsp — Tomato puree 3tbsp — Cream 7 to 8 strands — Saffron 1tbsp — Dry melon seeds (charmagaz) Sendha namak to taste
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
Add almonds,
cashew nuts and sunflower seeds into a food processor and pulse until
finely chopped.
1/2 cup
cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw organic apple cider vinegar 1/2 tsp mustard 1 tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp extra virgin olive oil 2 Tbl
finely chopped dill 1 Tbl
finely chopped basil 1 Tbl
finely chopped tarragon
1 tbsp coconut oil 2 cups cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion,
finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz
finely crushed raw
cashews 6 leaves of boston lettuce
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
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»
Ingredients: 1 onion,
finely chopped 1/2 cup
chopped walnuts 1 cup
cashews 4 cloves garlic, minced 1 cup goji berries, soaked in 1/2 cup warm...
* 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
Ingredients: - Gourd - 500g Sugar — 200grams Khoya - 200 gm
Cashew nuts — 1 teaspoons (
finely chopped) Pistachio - 1 teaspoons (
finely...
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