Garnish with a drizzle of coconut milk (optional),
toasted cashew bits, and cilantro.
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
Not exact matches
I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little
bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives,
toasted cashews and sesame seeds.
Add the chile pepper, salt and ground pepper and continue to cook, stirring constantly, until the
cashews and the coconut are both golden brown and the chile has
toasted a
bit.
In real life I usually eat one or two pieces of seasonal fruit (nowadays it is an apple) and have a quick
bite a
bit later: most of the times it's a piece of
toast with almond or
cashew butter and my mom's sugar - free plum jam on top.
Almond cake with chocolate - coconut frosting Almost raw vanilla nut tiramisu (GF) Baked pumpkin and tofu with kale (GF) Banana bread French
toast Black bean + tempeh tacos with
cashew cheese sauce (GF) Blueberry muffins with almond crumb topping Broccoli + sunflower seed ravioli with
cashew vodka sauce Buckwheat waffle with blueberry maple syrup, for one (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate chunk peanut butter soft serve (GF) Chocolate glazed
toasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF) Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel
toasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie
bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF)
Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel
Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel crumbs
And then some
toasted almonds, or this
cashew sauce with lime curry, lemongrass, and a little
bit of ginger.
For more deliciously nutty recipes, check out these Cookie Dough Protein
Bites, Roasted Brussels Sprouts with Hazelnuts or one of my all - time favorite nut butter recipes,
Toasted Coconut
Cashew Butter.
Add the chile pepper, salt and ground pepper and continue to cook, stirring constantly, until the
cashews and the coconut are both golden brown and the chile has
toasted a
bit.
In real life I usually eat one or two pieces of seasonal fruit (nowadays it is an apple) and have a quick
bite a
bit later: most of the times it's a piece of
toast with almond or
cashew butter and my mom's sugar - free plum jam on top.