Cashew

All posts tagged Cashew

The 12 Days of Yule – Day 10 – Sweet Cashew Cream

Published December 29, 2012 by Polana Fowdrey

This is perfect with Yule log, or any sweet dessert. It is the consistency of whipped cream and tastes heavenly.

Sweet Cashew Cream

Ingredients

1 cup Cashew nuts, soaked

1 cup cranberry soak water (from soaking cranberries. Any other fruit soak water will do.)

1 tsp cinnamon powder

1 dsp Coconut nectar (a nearly-raw sugar alternative made from coconut.)

Method

Simply blend all the ingredients together until you have a smooth cream.
Use straight away or keep in the fridge for a couple of days.

The 12 Days of Yule – Day 6 – Sweet Christmas Cashews

Published December 25, 2012 by Polana Fowdrey

Sweet Christmas Cashews

What could be more festive than these spicy snacks?

Ingredients:

1 tsp Lucuma Powder

1 tsp Mixed Spice Powder *

4 dessertspoons (dsp)  raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.

3 cups Cashew Nuts, soaked

1 dsp olive oil

Method:

Drain the soaked nuts into a bowl and add the olive oil.

Mix thoroughly to coat the cashews in oil.

In a separate bowl, mix the other ingredients to a thick paste.

Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.

Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.

Messy to clean-up, but delicious and so worth it!

* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!

Wheatgrass & Wasabi Kale Chips

Published March 16, 2012 by Polana Fowdrey

I had some Wheatgrass & Wasabi Kale Chips From Inspiral Foods and wanted to create my own version.

Equipment

Bowl

Blender

Dehydrator

Ingredients

1 cup Cashew Nuts (soaked)

1 dsp Wheatgrass Powder

1 dsp Nutritional Yeast

1 tsp Wasabi Powder

pinch Sea Salt

pinch of Ground Pepper

splash Olive Oil

A large bag or several big leaves of Kale

Method

Blend the cashews in a little water.

Add the Wheatgrass and Nutritional Yeast and seasonings.

Stir in the oil.

Wash the Kale and remove large stalks.

Massage the sauce all over the kale until it is thoroughly covered.

Dehydrate on a non-stick sheet for 24 hours or until dry and crunchy.

Remove from non-stick sheet half way through and place directly on mesh to speed drying time.

Super Flapjack

Published March 14, 2012 by Polana Fowdrey

These are popular with adults and children alike… well they are here anyway!

Ingredients

1 cup cashew nuts

1 cup goji berries

4 cups whole oats

1 dsp hemp protein powder

1 dsp baobab powder

1 dsp honey

3 dsp agave nectar

2 dsp melted coconut oil

Method

Soak cashews and goji berries for an hour

Drain and add the rest of the ingredients

Spread into a tray and score with a pizza cutter

Place in freezer until firm

Keep in the fridge. Will last a couple of weeks if kept covered.

Cheezy Sauce

Published March 10, 2012 by Polana Fowdrey

This quick and easy sauce goes with lots of things. I like to have a jug of it in the fridge for those emergency cheezy recipes.

Ingredients

1 cup cashews, soaked for at least half an hour

2 or 3 tablespoons nutritional yeast

1 tablespoon cider vinegar

1 tablespoon lemon juice

pinch salt

water to blend

Method

Blend everything together until nice and smooth. Adjust the quantities as required. You could add some herbs for variation. Parsley and basil are nice.

It’s also really nice with some red pepper and chilli added.

Will keep about a week in the fridge if covered up.

Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. Use  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

I Just Can’t Get Enough (of that raw fermented stuff…)

Published January 27, 2012 by Polana Fowdrey

So, I’ve done Kimchi, Sauerkraut and Water Kefir. I’ve bought live probiotic powder and turned my hand to raw cheese; what’s next?

Yogurt, of course! This is something I will find very useful in my raw dishes. (Especially at breakfast, where I’m trying out things-that-are-not-smoothies!)

I’ve been doing my research and decided that first I will try Oat Yogurt. I’ve not done this before, so it will be a 24 hour experiment. I will let you know how it turns out!

Here’s what I’ve done:

In a ceramic bowl, I mixed:

2 cups wholegrain oats (I only had rolled oats but whole oats would be preferable as they’ve not been processed.)

3 cups water

the contents of 2 probiotic capsules

I’ve stirred the mixture together and covered it. Now I need to leave it  to stand at room temperature for 24 hours.

Tomorrow night I will take a look and see whether the mixture needs blending to make it smooth and creamy, or whether it is fine as it is.

I’ll blog my results of this experiment tomorrow!

UPDATE: 24 Hours later.

I uncovered my oat mixture and to be honest it just looked like uncooked porridge. I tasted it and there was none of the sourness I have been led to expect.

I decided to blend the whole mixture and add a couple more probiotic capsules (the powder from the inside) and leave it in the bowl for another 24 hours.

So, a bit disappointing really, but tomorrow might yield better results. Patience Poli, patience…

UPDATE 2: Another 24 hours later.

The yogurt looks a lot more like yogurt now and is rather sour to taste – more like I was hoping for.

I gave it a good stir and it looked right, so I added some frozen strawberries, soaked cashews and dried cranberries.

I now have a lovely yogurty breakfast, which I will have in the morning.

UPDATE 3: The following morning.

Yum! This is delicious!

Now I know how to do it, here’s the recipe:

Fruity Breakfast Yogurt.

Equipment:

bowl, blender

Ingredients:

2 cups Oats

3 cups Water

4 Probiotic capsules

Strawberries

Cranberries

Cashew nuts

Agave Nectar

Method:

Soak the oats in the water. Add the contents of the probiotic capsules.

Cover the oats and leave for 24 – 48 hours at room temperature. This depends on the temperature of your home. It will take longer in Winter.

Soak the cashew nuts for several hours or overnight.

Blend the oat/water mixture and pour into a bowl.

Add the cashew nuts, strawberries and cranberries (these are to taste so no precise amounts are given.)

Add a little agave nectar to sweeten if required.

Serves 4 – 6.

Raw Cashew “Cheese”

Published January 26, 2012 by Polana Fowdrey

I haven’t eaten actual cheese for decades and don’t miss it at all, but as a vegan I have sometimes enjoyed a dairy-free alternative to cheese. It’s certainly a useful thing to have in the fridge, turning a simple salad into something a bit more interesting and nutritious and providing a great filling for a raw (or even almost-raw) sandwich.

I have adapted a recipe originally shared by Russell James (the Raw Food Chef) here.

Russell’s recipe uses macadamia nuts, which I absolutely adore, but they are a little expensive so, finances being how they are, I used cashews instead.

Here is my version, but I urge you to check out Russell’s (and his other recipes too – they are superb and always work out perfectly!)

Cashew Cheese

Equipment:

Blender/Liquidizer, Sieve, Bowl, Muslin (or Nut Milk Bag), Dehydrator (or fan oven – use fan only,) Ring Mould

Ingredients:

2 cups cashew nuts

1 cup water

2 probiotic capsules

pinch salt

2 teaspoons nutritional yeast (or 1 teaspoon Marmite (yeast extract) if you don’t mind a non-raw condiment!)

Squeeze of lemon juice

Method:

Blend the nuts and water together until you have a smooth paste.

Add the powder from the probiotic capsules and mix in thoroughly.

Pour the mixture into a nut milk bag or a piece of muslin and place in a sieve, over a bowl. Place a plate on the top and a weight to squeeze the excess liquid out. I used a fairly full jar of coconut oil which seemed heavy enough.

Leave at room temperature for 24-48 hours. It’s a good idea to place a cloth over the whole thing so that no dust or unwelcome flying insects get in.

After 24-48 hours, unwrap the mixture and place it into a clean bowl. Add the salt, yeast and lemon juice and stir everything in.

Now pour the mixture into a ring mould. I put mine on top of a non-stick dehydrator sheet (on a DH tray) and placed it in the dehydrator for 24 hours to dry out a little and get a crust. Then I placed it in the fridge, where it lives whilst it is being eaten.

You can just put it straight into the fridge without dehydrating if you are in a hurry or don’t want a crust.

It’s delicious and can be customised with herbs, onion, garlic… the list is limitless!

I think this should last about a week, but ours won’t. Nom nom… =)

What’s in the Cupboard?

Published July 31, 2011 by Polana Fowdrey

Well, not much at the moment – we really need to go shopping!
But I made these which, while not quite substantial enough for a meal, are sorting us out while we write our shopping list… and they are so yummy!

Cashew Brownies
a handful of cashews
a handful of dates
1 banana
2 tsp cacao powder
1 tsp carob powder
1 tsp maca powder
1 tsp lucuma powder

Soak the cashews in a little water for an hour, then drain and chop in a blender. You don’t need a high speed blender as the cashews will be quite soft.
Mash the banana and mix all the ingredients together.
Roll the mixture into 12 small balls (tip: use wet hands and sort-of ‘shake’ them into shape rather than roll!) and place onto a teflon sheet on a dehydrator tray.
Bake in the dehydrator for 6-7 hours, turning them over half way.

Quick! Take a photo before they’re all gone! =)

To turn things over in a dehydrator:
* take the tray out of the dehydrator and place it on the kitchen-side.
* place a fresh dehydrator mesh sheet over the top of the product, then place a tray over the top.
* turn the whole thing over.
* remove the old tray and mesh.
* gently peel back the teflon sheet.
* put the new tray, together with turned product, back into the dehydrator.
The product will dry quicker without the teflon sheet because the air can circulate all round, so removing from the teflon sheet as soon as it is ‘peel-able’ ensures the quickest drying time.

Of course, if you don’t have a dehydrator, you can use a fan oven on fan-only, with the door open ajar.

 

 

Originally published on www.pollyskitchen.blogspot.com

Raw Fridge Staples

Published July 29, 2011 by Polana Fowdrey

Here are a couple of useful sauces to make and keep in the fridge.
I had to dash out this afternoon, so I whipped them up quickly before I caught my train.
They are both good for making salad dressings, spreading on crackers, dipping vegetables in… etc, etc…

Raw Tahini
Soak 1 cup sesame seeds for a couple of hours. (Be careful not to soak the seeds too long or you will waterlog them and the tahini won’t last as long.)
Drain and blend with 1/2 cup water and some salt & pepper
It’s that easy! It will last about 4 days in the fridge.
This Raw Tahini comes out really pure and white and is perfect for making Raw Hummus! go on, soak some chick peas now…

Green Cashew Cream
This uses the pulp from making Cashew milk.
1 cup cashew pulp
1 tomato, chopped
1 tsp maca powder
1 tsp spirulina
1 tsp agave syrup
1/2 cup water
Blend everything together. The Spirulina gives it a bright green colour which makes it look like it’s doing you a lot of good, which it is!

A great base for salad dressings or dips. Again, keep in the fridge and use within a week.

 

Originally published on www.pollyskitchen.blogspot.com

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