Feeds:
Posts
Comments

Posts Tagged ‘cashews’

by Sarah Steimer

Vegan gingerbread cheesecake bites

I’m a huge fan of cheesecake (the actual, regular kind), but I’d always been curious about vegan cheesecake. I made these little bites for a party, so not only was it a nice, guilt-free item among the less healthy options, but it was something that my friend with a gluten allergy could enjoy as well. As you can see, I also made a pan without the gingerbread spices, but topped with pomegranate arils.

(more…)

Read Full Post »

by Caitlin Saniga

Sweet potato balls with smoky cashew aioli

Aioli is a sauce traditionally made with olive, oil, lemon, garlic and egg yolks, but this one’s a little different in that it includes softened raw cashews instead of egg yolks. Plus, smoked paprika is like magic pixie dust. Don’t skimp and grab for regular paprika. Buy a little bottle of the smoked version, and I promise you won’t regret it. I’ll be looking for new ways to incorporate it, so stay tuned. My first experiment was to add it to hummus — delicious!

(more…)

Read Full Post »

by Caitlin Saniga

Sweet potato salad with olives, edamame and cashews

I was inspired to come up with this recipe when I read about the unlikely combination of sweet potatoes and olives in a recent issue of Vegetarian Times, which suggested that the sweetness of the potatoes can be balanced with the tangyness of the olives. Spot on, VT. I added some edamame and scallions for color and some cashews for crunch, and a blanket of balsamic vinaigrette sealed the deal. This dish was delicious.


(more…)

Read Full Post »

by Caitlin Saniga

Curried lentil salad

This lentil salad is packed with color, flavor and nutrients. What would I expect, though? This recipe came from my dietitian friend Samantha.


(more…)

Read Full Post »

by Caitlin Saniga

Crispy cashew chicken salad with honey mustard vinaigrette

It might seem ridiculous to slice chicken tenderloins in half because they’re already so teensy. But thinner cuts of chicken will cook faster and prevent the cashews from burning. Trust me on that one.


(more…)

Read Full Post »

by Caitlin Saniga

Thai coconut-cashew rice with bits of roasted pineapple

My family spent a couple of weeks in Thailand visiting my aunt and uncle when I was a freshman in high school, and since then that time has come to be known as The Trip of a Lifetime. I think Grandma may have even used that as the title of her photo journal of the trip. Point is: I’ve never been on a vacation like that one. We rode on more than 10 forms of transportation (airplane, speedboat, tuk-tuk, elephant … ); watched the sunrise from a small, remote island; toured temples of gold, emerald and broken china; and we ate some amazing food. Most notable, perhaps, was the availability of fresh fruit in Thailand. I drank a fruit smoothie with almost every meal, and we’d stop at roadside food vendors for small plastic bags of fresh pineapple or melon on long skewers. One of my favorite Thai dinners was a rice dish that included cashews, vegetables and sometimes chicken. It was simple, filling and not at all spicy, which was important at the time. When I prepare this dish, I’m reminded of some of my favorite food memories of Thailand.

(more…)

Read Full Post »

by Sarah Steimer

I love curry, but I don't think I've ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I've needed during this crazy back-and-forth weather.

I love curry, but I don’t think I’ve ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I’ve needed during this crazy back-and-forth weather.

(more…)

Read Full Post »

by Caitlin Saniga

I’m discovering that you can sneak wilted greens into tons of dishes. This time around, I had some chard in the fridge that I needed to use soon, so I chopped it up and added it first thing to buttery curry. But I didn’t think of the intensity of the lime juice in the sauce. What I thought would be a simple bonus ingredient in this dish ended up being the star! The chard soaked up the tangy sauce, and while the cauliflower was tossed in the same mixture, it didn’t take on the same vibrant intensity, making for a nice balance. I was definitely happy with the result.

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice
  • medium head cauliflower (about 2 pounds), cut into 1-inch florets
  • 3 tablespoons butter
  • 1 1/2 teaspoons curry
  • juice from 1 lime
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped cilantro
  • 5 chard leaves, stems removed and sliced into pieces
  • 3 tablespoons toasted cashews

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

Cover the bottom of a medium pot with about 1 inch of water. Place a steamer basket in the pot, and add the cauliflower to the basket. Cover with a lid and bring to a boil. Cook the cauliflower about 7 minutes, or until the cauliflower becomes somewhat tender. Remove the pot from the heat, but keep it covered.

In a medium skillet, heat the butter with the curry, lime juice, chives and cilantro over medium heat. Stir to combine. Add the chard and cook until slightly wilted, about 1 minute. Add the steamed cauliflower, and toss. Serve over the basmati rice, garnish with cashews.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

Read Full Post »

by Caitlin Saniga

This was a new flavor combination for me: savory, tangy and nutty. Black rice, which actually looks more purple once it’s cooked, is my new favorite super-food, rich in fiber and iron.

Salad:

  • 1 cup uncooked black rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 1/4 large red onion, chopped
  • 3/4 cup cashew halves
  • 3 green onions, sliced

Dressing:

  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Asian sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Dash of freshly ground pepper

Using a strainer, thoroughly rinse the rice.

In a medium pot, bring the rice and chicken broth to a boil. Simmer over low heat, covered, for 40-45 minutes, or until the rice is tender.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the peppers and red onion and stir occasionally for 3 to 5 minutes, or until the vegetables soften. Add the cashews and green onions, and cook for an additional 3 minutes. Remove from heat and set aside.

To prepare the dressing, whisk together the vinegar, 2 tablespoons olive oil, sesame oil, garlic, salt and pepper.

When the rice is done, pour off the extra liquid and stir in the vegetable mixture. Pour the dressing over top and stir to combine. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Makes 4 servings.

Recipe adapted from: Parade magazine

Read Full Post »

by Sarah Steimer

We have stir-fry at least once a week - although this was a departure from our usual.

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil (I used olive oil, wasn’t making another trip out)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon chile-garlic sauce OR Sriracha! Yeah!
  • 1 tablespoons vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow or red bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews or peanuts
  • 1 tablespoon grated fresh ginger
  • 2 cups snap peas

Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (OR Sriracha! Yeah!) and 1/2 cup water in small bowl. Set aside.

Heat vegetable oil in a pan (if you have a wok – good for you) over high heat. Add onion, bell pepper, cashews, and ginger and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas and stir-fry 1 minute. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Makes four servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

 

Read Full Post »