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The Vegan life: Going nuts for cashews

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Today’s recipes were developed by Shirle Crockwell, a long time vegetarian who enjoys experimenting in the kitchen in order to create wholesome, delicious food for her family.

It’s no secret that cashews and vegans go hand in hand. This candy of the nut world has made it possible for plant-based eaters to enjoy healthier alternatives to many comfort foods, and -bonus! – flavour is not sacrificed at all!

And while taste is important, the cashew offers added benefits. Do you ever find yourself nervous, irritated, weak, tired or depressed? The magnesium rich cashew could be an answer. Suffer from cramps, ladies? Yep, try a small handful of cashews!

A simple blender or food processor can transform cashews into vegan equivalents of butter, mayo, parmesan cheese and a variety of sauces, but today’s recipes are even more simple but just as tasty!

Cashew Raisin Rice

Ingredients

Rice

3 ¼ C water

1 ½ tsp sea salt

2 C Carolina Jasmine Rice *

1 Tbsp coconut oil

1 tsp ginger powder

½ C unsweetened coconut flakes

Garnish

1 C organic unsalted, unroasted cashews

1 C raisins

¼ tsp sea salt (optional if using salted cashews)

¼ tsp ground cardamom

¼ tsp coriander powder

Directions

In medium saucepan, bring water and salt to a boil.
Immediately stir in rice, coconut oil, ginger and coconut flakes.
Reduce heat to low and simmer 15 minutes.
Remove from heat.
Transfer to dish.

Stir in:

1 C organic unsalted, unroasted cashews

1 C raisins

¼ tsp sea salt (optional if using salted cashews)

¼ tsp ground cardamom

¼ tsp coriander powder

* Can use rice of your choice and cook according to package directions, but add ¼ – ½ C extra water

If you want to use this as a cold dish, you can substitute the coconut oil with avocado or grapeseed oil.

Cilantro Lime Dressing

*This recipe pairs wonderfully with a kale, apple, raisin, cashew salad. Just chop and dice apples and kale to your liking and garnish with raisins and cashews.

Ingredients

1 bunch of fresh cilantro

1/3 C water

¼ C rosemary infused olive oil

½ medium avocado

1 large lime (juice and pulp)

2 cloves of garlic (peeled)

2 Tb honey

¼ tsp cumin

¼ tsp chili powder

¼ tsp sea salt

Directions

In blender, blend all ingredients until creamy
Transfer to glass jar and keep refrigerated

All nutritional information found in Encyclopedia of Medicinal Plants, Vol. 2.

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