CASHEW BUTTER:.
Pulse cashews in
et aside.
Fry the cashew nuts in moderately-hot oil
Toast the cashew nuts in a frying pan without oil for 2-3 mins, stirring frequently then remove from the pan.
Heat the oil in a saucepan, add the cabbage and saute for 3-4 mins, stirring. Mix in the vinegar, 1/2 cup water, sugar, cinnamon, coriander and cloves. Season. Simmer for 35-40 mins.
Place the frying pan back on the heat and add the apple, raisins and cashew nuts. Saute, stirring, for 4-5 mins. Divide the cabbage between 4 bowls and sprinkle with the sauteed apple and raisins. Serve with feta cheese and a sprinkle of chives.
To make the cashew sauce, place all ingredients and 3/4 cup water in a food processor and process until smooth. Set aside.
Heat oil in a large saucepan over low heat. Cook onion for 10 mins, or until soft and golden brown. Add cashew sauce and yogurt. Season. Simmer for 5 mins, or until oil rises to the surface. Add lamb, cover and simmer for 20 mins. Stir in 1/2 the cilantro and cook for 10 mins, or until lamb is tender.
Sprinkle with remaining cilantro and drizzle with lemon juice. Serve with steamed rice and lemon wedges.
p the salad and sprinkle cashew pieces on top of individual
n remaining chocolate chips and cashew halves.
Spread evenly in
vernight for deeper favour.
Cashew nuts - if you have some
4 hours.
For the cashew date romesco:
Add the
Add 1 tablespoon water to cashew mixture and pulse until a
set aside.
MAKE THE CASHEW BUTTERCREAM: In a large bowl
In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
Wrap and serve.
ntil soft.
Grind the cashew nuts in a nut mill
f hot water with the cashew butter and add that mixture
ushrooms are soft.
Place cashew nuts, water and lemon juice
erve.
Serve with a cashew dipping sauce or a diluted
In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.
Frost cooled cookies. Top with cashew half, if desired.
Preheat the oven to 400\u00b0F. For the pesto, toast the cashew nuts in a frying pan and set them aside to cool. Blend them with the arugula, 2 tbsp of cheese, garlic and oil in a food processor and season to taste.
Lay the pastry dough in a pie dish lined with parchment paper and trim the edges. Spread with the pesto and sprinkle the tuna on top. Add the tomatoes and peppers and sprinkle with the remaining cheese. Bake on the bottom rack of the oven for 25 mins. Cool 5 mins before serving.
n the mango, scallions and cashew nuts.
Cut the goat
In a blender, place cashew nuts and water and blend until it becomes creamy and smooth.
Add miso, vinegar, and honey and blend again.
Infuse love and serve with any vegetables you like.