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Tag Archives: cashew

Carrot, Mung Sprout and Spinach Salad

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This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.

This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.

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Little Roses Tortellini

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I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.

The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.

Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.

 

Vegetable Pasta with Creamy Garlic Sauce

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Did I mention how delicious the creamy garlic sauce was with the cabbage? Even though I halved the cabbage, I still made the full recipe for the garlic sauce because I knew I would love it. I made it using cashew cream.

I used some of the leftover creamy garlic sauce as a dipping sauce for carrots, sweet peppers and crackers. The rest I used to season this pasta, which I cooked with carrots. Some stir-fried mushrooms and Brussels sprouts completed the dish.

Lentil and Chard/Mangold Soup

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The base of this soup consists of red lentils cooked until they dissolve and cashew cream. Chard/mangold adds some greens, and citrus juice (I used lemon as I didn’t have limes) and cilantro perk it up and keep it from being too heavy. I enjoyed this soup.

Creamy Vegan Pasta with Mushrooms

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I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower.  I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.

Brussels sprouts stew

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I used this recipe but opted to grind the cashew nuts before adding them to make a creamier sauce.

Vegan Lasagne

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I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.

lasagne