So it is totally worth saying that I am having a cashew moment of late. And of course, here is another cashew recipe! I’m not sure if it is all my vegan readers and blogging friends that are re-igniting my fondness for creating yummy goodies from this nut, but either way, I’m happy to be here, enjoying the fun that comes with working with this great transitional ingredient for those looking to wean (just a little or a lot) of dairy from their diets. Continue reading
Tag Archives: Cashews
Never leave that till tomorrow which you can do today.
- Benjamin Franklin
I must admit, weekends at our house are pretty darned nice.
After a busy week (which usually doesn’t feel long at all), we all hunker down to enjoy some quality home time together, and this weekend was no exception.
I had plenty of time to catch up with my new computer – (and this is the first post I have written on it – yay!) – and with the newer, cleaner, faster and more efficient tool came a rush of energy to tackle a few big things.
So I cleaned the cupboards. Yes, the full treatment! Spices, bulk food, you name it. It was a whole day after which me and the girls trekked to the store to re-stock the ‘must-haves’ we were low on, and headed home to make dinner.
And it was Indian night by request!
If the facts don’t fit the theory, change the facts.
- Albert Einstein
I have mentioned before that Indian food is a family favorite, and a good dinner out to us is treating at an authentic Indian restaurant.
Hands down, our favorite dish is called ‘Malai Kofta’ – otherwise known as Indian cheese (paneer) cooked in cream sauce with an added bit of (delectable) taste and texture in a generous addition of ground cashews. Yum.
Whatever you do, you should do it with feeling.
~ Yogi Berra
This recipe was from an early attempt I made (about 3-4 years ago) that was not far from the real thing. In last night’s version, I made a few changes, attempting to ‘lighten it’ ever so slightly by subbing what was entirely full cream for mostly milk.
To my strict vegan readers, I know this might be not easily veganized, but I am sure there are plenty of you who could share your own fabulous vegan Indian dishes with all of us (and don’t be shy, Richa at Hobby and More, that was for you!).
Make no mistake, this dish is a treat. It’s full of delicious rich ingredients that are to be eaten sparingly (ideally). It’s nice to treat the family to a meal like this, and we enjoy every last bite.
I hope you will too!
Never leave that till tomorrow which you can do today.
Less store-bought jarred spice mixes means more real fresh ingredients, less waste and more cash left over. Less super heavy cream means (just a little) fewer calories, and less wondering if you can cook Indian means knowing that yes, in fact, you can.
More home cooked, yummy foods means more reasons to stay in together. More spice and variety means you can break free of flavor doldrums. More fresh rich ingredients, means taking pleasure is more satisfying, even if you need just a little.
Saucy Spiced Paneer & Tomato Curry:
- ( 2) medium-large onions, or 3 smaller onions, peeled and quartered
- (3) tbsp butter, ghee, or canola oil
- (2) tsp salt
- (2) tbsp chopped fresh ginger
- (2) tbsp fresh garlic, chopped
- (2) tsp cumin ground
- (2) tsp ground coriander
- (1) tsp chili powder or cayenne
- (1) 398 ml can chopped tomatoes
- (3) tsp sugar
- (1/2 – 1) cup ground cashews, raw (grind to medium fine)
- (1) cup heavy cream
- (2) cups homogenized milk
- (2) tsp Garam Masala spice mixture (available in most grocery store spice sections and they vary greatly)
- (1) pound Paneer, cubed to one inch cubes (available in specialty grocery stores, and adventurous folks – you can make your own!)
- (1) tsp vinegar (optional)
Heat oil in a large saucepan at medium-high until hot. Add the chopped onions and salt and turn to medium heat. Cover and cook, checking every 5 minutes to stir, for 20 minutes.
Prepare the rest of the ingredients while the onions cook.
Once the onions are soft and quite brown, add the ginger, garlic, cumin, coriander, and cayenne, and cook, on medium heat for 5 minutes until fragrant. Make sure to actively stir the mixture to prevent burning of the delicate (and delicious spices)!
Add the tomatoes and sugar, and continue to cook until well incorporated, about another 5 minutes.
Using a hand blender, or a blender, puree this mixture until blended through. Return to the stove and turn heat to medium-low. Bring the mixture back to temperature (about 5 minutes) and add the cream, milk, garam masala spice, paneer cubes, and ground cashews.
Simmer for 15 minutes or so, uncovered on medium-low. Stir frequently to keep it from sticking or burning on the bottom – this is very important!
At the end, season again to taste, and add vinegar if you like – I find it adds a little zing to the creamy base and livens the flavors very nicely.
Serve hot with rice or naan – and enjoy every yummy morsel!
This dish pairs excellently with any rice dish, broiled naan bread, and perhaps some animal protein such as tandoori chicken like my husband enjoys (but me and the girls pass on).
In my next post, I’ll share with you the yummy recipe for cumin rice with peas that we ate with this last night, as well as the refreshing shredded brussels sprout salad too
Both of those are vegan (or vegan adaptable), and contrasted beautifully with this dish.
Live your beliefs and you can turn the world around.
~ Henry David Thoreau
Fortune favors the brave.
If you only look at what is, you might never attain what could be.
So whether you are an experienced cook with the amazing world of Indian flavors or not, this dish gets a thumbs up in this house, and that is usually enough to make me smile into the next day for sure.
This post is also a little deviance from the smoothies and juices I’ve been sharing – and a delicious way to tuck into something rich and soothing!
No matter what happens, it is within my power to turn it to my advantage.
I made another change this week that I’ll keep under my hat a few more days. I want to see if I can make it stick. It’s (relatively) small, but if I can do this, will be HUGE to me. I’ll keep you all posted
- Are you familiar with paneer?
- If so, have you ever made it?
- What is your favorite Indian dish (assuming you like it of course)
Let us know, will you?
Stay tuned for the accompaniments in my next post (they are yummy, and easy!) and have a great start to the week friends, and (as always) a giant thanks for reading and for your comments!
Yours in Less,
A day without laughter is a day wasted.
~ Charles Chaplin
Have you laughed today?!
I mean, really laughed? The side-splitting, joyful, exhaustion and tear inducing laughter that used to get us sent to the hallways in high school?
I love laughing. Laughter makes me happy. We try to laugh a lot. But sometimes I need to lighten up.
I’ve just returned from a (super) busy time of travel for work. Being on the road and working takes a tremendous amount of energy – and I am so grateful to have the weekend to catch up and return to my regular routine.
And to laugh!
The human race has only one really effective weapon and that is laughter.
~ Mark Twain
I don’t know about you, but I am a lot more prone to laughter when I am feeling spiffy.
Spiffy to me means my tummy is happy, my heart is happy, and my family and friends around me are happy.
To achieve all of these, I must take care of the 1st: making my tummy happy.
Because if my tummy is happy, my heart is happy knowing I am taking care of myself. When my heart is happy, it shines, and when it shines, it casts its light on anyone else around me.
And they are happy too.
You, yourself, as much as anybody in the entire universe, deserve your love and affection.
Seem too simple? I’d love to hear what brings happiness and laughter your way, because (IMO) there is no such thing as too much laughter (except when it is in the middle of science class).
This salad is a flavorful explosion that will bring a smile to your face. Featuring beautiful raw kale, broccoli stalks, carrots, and the ever humble rutabega, I’ll be bringing this to many a summer patio this year!
Let’s dig in!
Less lettuce means less more creative ways to use up vegetables. Less cooking means more raw nutrition. Less store-bought dressings and pre-grated veggies means less cost, preservatives, and packaging. Less conventional foods means more adventurous meals, and maybe a few laughs along the way too!
More cheap vegetables means filling up for pennies. More vibrant raw veggies means more vibrant raw smiles. More kale and broccoli means more super-powered greens, and more savvy delicious potluck salads means you’ll always get an invite!
Kale Veggie Slaw with Sesame Miso Dressing
- (1) cups grated carrots (about 2 medium)
- (1) cup grated broccoli stalks (about 3)
- (1) cup grated rutabega or turnip (1/2 large)
- (3) cups green emerald kale, chopped fine
- (1/2) large red bell pepper
- (1/2 – 1) cup roasted cashews (whole or pieces)
- (3/4) cup canola oil
- (2) tbsp dark sesame oil
- (1/4) cup apple cider vinegar
- (1/4) cup white miso
- 3 tbsp fresh chopped ginger
- (1/2) cup water
Start by combining all dressing ingredients except for the water. With the water ready, blend on high and add the water to the blender in a slow steady stream, until the dressing is light and frothy.
Transfer to a clean jar. This recipe makes more than required for this salad and is amazing on rice or quinoa, or any fresh green salad!
It’s hands down a wonderful vegan dressing that is smooth, flavorful, and incredibly delicious!
If you have a food processor with a grating attachment, or a salad master grater, you can grate the vegetables this way. Otherwise a hand grater (on a medium grate, don’t do it on a super fine cheese grater) will do. Grate each vegetable into a mixing bowl one at a time. You can opt to peel the carrots or not, but I always do for salads like this as they tend to keep better this way.
Grate the carrots, rutabega, and broccoli stalk all to the same size and mix well.
I’d rather be able to face myself in the bathroom mirror than be rich and famous.
~ Ani DiFranco
To chop the kale, use a good chopping knife. Chop the washed kale leaves as you would fresh herbs, into half-inch pieces or so, and add to the bowl. Chop the red pepper to a medium dice and add to the mix. Feeling good yet?
Toast the cashews in 350 degree oven until brown (about 10 minutes) or in a dry skillet on the stove-top. If using pieces, add straight to the bowl, or coarsely chop whole ones before adding.
To dress, start by adding 2/3 cup of the dressing to the bowl and mixing all well. If you like, add more dressing to taste. Garnish with toasted sesame seeds or more roasted cashews and serve!
When the kids will eat kale, that’s always a good sign, and while one of them still won’t touch it, I am pretty happy to have the hubby and teenager enjoying it now
Always laugh when you can, it is cheap medicine.
~ George Gordon Byron
Most of the shadows of this life are caused by standing in one’s own sunshine.
~Ralph Waldo Emerson
By being yourself, you put something wonderful in the world that was not there before.
So amazing with a few slices of ripe avocado.
Bliss in a bowl!
Laughter is the shortest distance between two people.
~ Victor Borge
I hope wherever you are on this fine evening, you are in the company of loved ones (perhaps even enjoying a hearty laugh).
I am so looking forward to catching up on life this weekend (this includes catching up with all my blogging buddies!).
After whipping up a batch of spicy spinach hummus and putting up some rice to cook, I am headed outside….I can hear the sounds of children’s laughter out there, and I think I might be missing out!
- What’s your most extreme laughing memory?
- Ever found yourself literally on the floor or (worse) kicked out of class?
I’ve always cherished the gems I carry with me and I’d love to hear yours! I hope you’ve all had a wonderful week! It’s so nice to be back
Yours in Less,
A really great talent finds its happiness in execution.
Good day folks! Here it is, as promised, the brightest, greenest, freshest sauce to hit our fridge (that won’t go brown) in a long long while!
I mean, really, this food is made with quite possibly the simplest, freshest, and most flavorful ingredients out there – not to mention being outright cheap and easy to obtain and prepare.
I’ve yet to meet a person who disagrees with me on this either – and I think I’d be challenged to based on the general love I see for all things taco related online and elsewhere (delicious food truck anyone?).
Let’s just say: LOVE.
Yes, there it is – for veggies and meat eaters alike to vegans and gluten free folk. There is something for everyone here….most all an abundance of fresh flavor that you don’t have to break the bank to enjoy!
Let’s go through the list when it comes to the amazing flavors that have permeated our house these days:
Limes: easy to find and cheap. Cilantro: easy to find (and grow) and cheap. Green onions: same.
The rest? A little goes a long way here: a few nuts (which could easily become dairy too if preferred), a little oil, water and salt (and don’t forget to add a little kale of course!) – and you are set!
A gorgeous any-day meal inspiration to top just about anything.
This sauce is part of a trio of sauces I have been playing with – so far this version has gotten the most play simply for the ease of ingredients, and the fresh color and flavor.
I’ll be posting the other sauces too, but let’s get started with the basics!
Less store bought cooked and pasteurized sauces means more freshness to enhance your favorite foods. Less salt, sugar, and other additives means less stress and more rest for your hard working cells. Less wondering what to put on your food makes less work of enjoying whatever (just happens) to be on hand.
More fresh greens in your everyday repertoire means more of the good stuff without trying. More lively citrus juice means more zip and flavor without sacrifice. More homemade raw goodness makes more (of any) foods come alive. More lively food means more lively meals, which can lead to more liveliness at the dinner table and who knows just where else?
Lively Cilantro Jalapeno Sauce:
- (3/4) cup raw whole cashews or pieces
- (1) whole bunch cilantro, stems removed (yup – the entire bunch!)
- (1) fresh jalapeno pepper
- (1/2) bunch green onion (tops only – about 1/3-1/2 cup, no need to chop!)
- (1-2) leaves green curly kale
- (4) tbsp freshly squeezed lime juice (about 2 limes)
- (1) cup water
- (2) tbsp canola or vegetable oil
- (1) tsp good sea salt
Combine all ingredients in a blender and blend on high. Keep things moving with a spatula if you like, and let it go until it is well blended and super duper bright green!
Use the whole jalapeno if you don’t mind a little kick, otherwise feel free to remove the seeds first if you prefer a milder flavor.
There you have it – pour into a jar and keep sealed in the fridge. This will last at least a week in the fridge – see how long it lasts you!
This sauce works brilliantly (as you can imagine) smothered on a freshly warmed corn tortilla and topped with any range of beans, chopped veggies, with or without meat or cheese. It also works to top any kind of veggie burger and is delicious on the Quinoa Protein Bites posted here!
“What lies behind us and what lies before us are tiny matters compared to what lies within us”
– Ralph Waldo Emerson
The beauty and simplicity within each of the ingredients in this recipe remind me that good food is always just a step away and needn’t be complicated to be prepared well, or enjoyed.
On a personal note, I am so enjoying the comments and feedback from all of you this week – particularly the notes on your favorite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!
Thanks to all of you for taking part – I hope you are enjoying the week!
- Are you a giant fan of Mexican inspired foods?
- What are your favorite cheap and easy meals?
Feel free to share your lively thoughts below – and enjoy this one!
Yours in Less,