Sentences with phrase «roughly chopped cashews»

Transfer the mixture to a medium - sized bowl and add the roughly chopped cashews and the chocolate chips.

Not exact matches

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 used pink beans) 1/4 of an avocado, sliced 1/4 cup of cilantro, trimmed & roughly chopped 1/4 cup of cashews

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

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

super healthy whole foods granola 250 ml / 1 cup dates, soaked 100 ml / 1/2 cup tahini date soaking water 750 ml / 3 cups oats 250 ml / 1 cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped 100 ml / 1/2 cup prunes, chopped 100 ml / 1/2 cup organic raisins 100 ml / 1/2 cup sunflower seeds 50 ml / 1/4 shredded coconut 1/2 tsp cinnamon a pinch of cardamom (optional)

Salad: -1 can chickpeas, drained and rinsed -2 cloves garlic -1 / 2 cup cashews -1 T taco seasoning -1 T olive oil -1 head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)

Non-stick cooking spray 1 cup raw cashews 1 cup raw almonds 1/2 cup puffed rice cereal 1/2 cup dried tart cherries, roughly chopped 1/3 cup sunflower seeds 1/3 cup unsweetened coconut flakes 1/3 cup brown rice syrup

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

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

Place the almonds and cashews in your food processor or blender and pulse for a few seconds until the nuts are roughly chopped.

Place the cashews in the bowl of a food processor and pulse until roughly chopped.

2.5 cups nuts or seeds (roughly chopped if large)-- I used a mixture of almonds (chopped), sesame seeds, pumpkin seeds, cashews (chopped) and pecans (chopped)

1 batch of homemade cashew cheese, recipe below (or vegan cheese of choice) 1 batch of homemade tomato sauce, recipe below (or a jar of store bought) 2 cups cremini mushrooms, sliced 1 small bunch of spinach, washed, dried & roughly chopped

2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional

Place the cashews and almonds in a food processor and pulse until roughly chopped.

In addition to almonds, walnuts, and cashews, sunflower seeds, hemp seeds (mix in after pulsing the rest of the mixture in the blender), and brazil nuts (roughly chop before measuring) can also make nice additions to these vegan meatballs.

2 cups (245g) raw cashews 1 cup (90g) rolled oats Pinch of fine sea salt 12 - 14 (210g) medjool dates, pitted 4 - 6 tablespoons (56 - 84g) Califia Farms unsweetened almondmilk 2 ounces unsweetened chocolate, roughly chopped

1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)

Ingredients: The crust: 1 cup of walnuts 1 cup of medjool dates, roughly chopped The cheesecake mixture: 1 cup of cashews (pre-soaked 2 hours and then completely drained) 1 cup frozen berries 2 tbs coconut oil...

3 tbsp olive oil 2 medium onions, chopped 2 medium bunches of washed kale, stems removed and roughly torn into pieces (you can also use 4 - 5 cups of frozen kale instead) 1/2 cup cashews, soaked for 2 - 6 hours then drained ** 2 cloves garlic, chopped Salt and pepper, to taste Optional: lemon juice, freshly squeezed

2 cups shredded Green Papaya 1 - 2 fresh Red Chiles 1 cup Carrots, julienned 1 cup Mango, julienned 1/2 tsp Coconut Aminos 1 tsp Lemon Juice 1 tsp Coconut Vinegar 2 Tbsp crushed Cashews, raw 1 Tbsp Coconut Crystals 1/4 cup Thai Basil, roughly chopped 1/4 cup Mint leaves, shredded Sea Salt to taste

* 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

* 1/2 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 c basil, washed and packed 1 c zucchini (about 1 small zucchini), roughly chopped 2 TBSP raw cashews 3 TBSP lime juice (about 2 limes) 1/2 avocado 1/2 tsp sea salt 1/2 c filtered water 1 TBSP olive oil (optional) Black pepper (optional)