cashew | My Foodie Call

Tag: cashew
- A “Nutrition Sandwich” with a side of pickle.
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 9th
  Nutrition squashed between two slices of bread.
  
  I am definitely a peanut butter banana sandwich kind of girl.
  
  Yet, I do love a good veggie, crunchy, with a little bit of creamy sandwich (does that description make any sense?)
  
  Well it will in a second.
  
  Here is what I used to make that super healthy sandwich above.
  - Whole wheat bread
  - Broccoli slaw
  - Cashew Mayonnaise that I made in this post (alternately, you could use hummus)
  - Cucumber
  - Tomato
  - Cheddar
  - Baby spinach
  - Avocado slices
  A closer look at the assembly.
  
  Start with your broccoli slaw and cashew mayo (or hummus).
  
  Add to the slaw. No measuring. I just kind of eyed this step.
  
  Stir it up.
  
  Toast your bread. Duh.
  
  Spread some more cashew mayo or hummus on your toast.
  
  Add your broccoli slaw mixture.
  
  Thinly sliced cucumber.
  
  Next tomato.
  
  Cheddar. Trap those veggies in.
  
  Baby spinach.
  
  Avocado wedges. Here is the creamy part of this awesome sandwich. Don’t skip this.
  
  Stack. Slice.
  
  Devour. A nutrition sandwich with a side of pickle.
  Posted in Salads, Soups, and Sides | Tagged avocado, cashew, whole wheat
- Slow cooker Vegetarian Tortilla Casserole
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 21st
  Here is another good slow cooker recipe. It does involve a tiny bit of prep, but don’t let that freak you out. Often times I tend to skip recipes that have too many ingredients or steps. If you make this cashew cream sauce in advance, you are golden. No freak outs.
  
  Cashew cream sauce
  
  Ingredients:
  - 1 1/2 cups raw cashew, soaked for at least 2 hours to help with the “cream factor”
  - 2/3 cups water, reserved from soaking the cashews
  - 3 tablespoons nutritional yeast
  - 2 teaspoons white miso (did you buy this yet? Get to Whole Foods already!)
  - 2 teaspoons apple cider vinegar
  - 1 teaspoon garlic powder
  - 1/2 teaspoon onion salt
  - juice from 1 lemon
  Start by soaking these. Then go do something. You’ve got a couple of hours to kill.
  
  1)Pre-soak your cashews for 2-3 hours. (save the water)
  
  2) Process cashews and remaining ingredients in your food processor or high-speed blender until creamy. Store in a bowl until you are ready to make your casserole.
  
  Vegetarian Tortilla Casserole
  
  Ingredients
  - Bowl of cashew cream sauce
  - 12 oz tortillas (I used Food for life Brown rice tortillas because that is what I had on hand, but you could use whatever)
  - 10 oz can Enchilada sauce (I used mild green chile)
  - 1-15oz black beans, drained (low-sodium if possible)
  - 1 teaspoon cumin
  - 1 cup salsa of your choice
  - 1- 5oz bag of organic baby spinach (I used the whole thing because spinach shrinks up so much when cooked, but if your family tends to freak when they see green leaves in their food, you may want to just use half to keep the peace.)
  Directions
  1. Spray the inside of your slow cooker for easy clean up.
  2. In a small bowl, mix the beans, cumin and salsa.
  3. Spread a thin layer of the bean/salsa mixture on the bottom of your slow cooker.
  4. Place a tortilla.
  5. Spread a small layer of cashew cream sauce on the tortilla.
  6. Layer bean/salsa mixture.
  7. Layer spinach.
  8. Drizzle some enchilada sauce.
  9. Layer tortilla. Keep layering….think lasagna!
  10. Cashew sauce, bean/salsa, spinach, and then enchilada sauce.
  11. Cover and cook until tortilla is slightly crusty, on low for 3-4 hours.
  Disclaimer :
  
  So this meal will not come out super pretty (or even remotely pretty), but does it matter? Who cares as long as it tastes good.
  
  Agreed, this is not aesthetically pleasing, but the My-Foodie-Call family actually liked it!
  Posted in Meatless mealtime | Tagged beans, cashew, spinach, tortilla
- Healthier Alfredo Sauce (and Dairy Free. Woot Woot)
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 17th
  Like a good cream sauce minus the cream? Got one for you.
  
  Get this stuff.
  
  Ingredients for the sauce.
  
  Cook this stuff.
  
  Your grain.
  
  Wind up with this.
  
  Dairy free Alfredo.
  
  Here is your recipe.
  
  Dairy Free Alfredo Sauce
  
  I poured mine over whole wheat angel hair pasta
  - 16 oz (1 lb) box of Whole Wheat Angel Hair
  - 2 1/4 cups cashews
  - 1 (2.5 oz) package of pine nuts
  - 1 tablespoon lemon juice
  - 2 cloves garlic
  - 1 1/2 cups water
  - 1 teaspoon thyme spice
  - 1/2-1 teaspoon sea salt
  - 2 tablespoons extra virgin olive oil
  - 1/2 cup Daiya mozzarella cheese (or regular mozzarella cheese if you do not care about it remaining dairy-free)
  What to do:
  
  1) Put all ingredients (except for your Daiya) in your high-speed blender or food processor. Blend until it is super creamy. It may take some time, be patient!
  
  2) Cook your pasta according to package directions.
  
  3) Drain and then return to the pan.
  
  4) Add your Daiya cheese to the heated pasta and stir to combine. The heat of the pasta should help melt it down.
  
  5) Add your sauce. Gently stir to combine.
  
  6) Enjoy!
  
  This is the Daiya on the warm pasta.
  
  Add your sauce.
  
  I did angel hair. You could do fettucine of course.
  
  Disclaimer: My 9 year old did not like this recipe. Everyone else did :).
  Posted in Meatless mealtime | Tagged cashew, vegan
- Vegan Mac n’ Cheese (that even a cheese addict will love)
  
  Posted at 8:17 pm by myfoodiecall
  
  May 1st
  Vegan Mac n Cheese. Perfect for anyone wanting to eliminate or even reduce their dairy intake.
  
  Love Mac n’ Cheese. Too bad I do not do the cheese thang anymore. From time to time I still make the Annie’s Organic Shells n’ Cheese for the My Foodie Call kids. Usually when I am in a rush, feeling super lazy, or they have friends over. For myself, I feel better staying dairy-free as much as possible. With that being said, I do have cravings and am always on the hunt for an awesome Vegan (dairy-free) Mac n’ Cheese. This recipe is adapted from a recipe that I found on allrecipes.com. Of course, I modified it until it met my health standards. Of course.
  
  Gather your ingredients and let’s get started!
  
  The goods.
  
  Healthy Vegan Mac n’ Cheese
  
  16 ounce package of whole wheat macaroni, rotini, ziti (or whatever floats your boat)
  
  2 tablespoons extra virgin olive oil (for sauteing your onion)
  
  1 medium onion, chopped
  
  2 cup cashews (soak these babies in water for 2 hours to help soften. This is the key ingredient that helps create a creamy, velvety, non-dairy base)
  
  2 lemons (for squeezing and juicing!)
  
  1 2/3 cups water
  
  salt to taste
  
  1/3 cup extra virgin olive oil (for your cheese sauce)
  
  1 (7-8 oz) jar roasted red peppers, drained (do not skip this. This really helps the flavor in this recipe)
  
  6 tablespoons nutritional yeast (did you order this yet?)
  
  2 teaspoons garlic powder
  
  1/4-1/2 cup whole wheat bread crumbs (optional, but recommended)
  
  Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray your 9×13 pan with non-stick spray.
  2. Cook pasta according to directions. Transfer to a medium baking dish.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned.
  4. In a high-speed blender (or food processor), mix cashews, juice from 2 lemons, water, and salt. (Note: if you are using a food processor, you will need to do it in two batches because it may be a bit too much water for a 9 cup processor. No leaky messes!)
  5. Gradually blend in sautéed onions, olive oil, roasted red peppers, nutritional yeast, and garlic powder. Blend until smooth.
  6. Thoroughly mix cheese sauce with the pasta.
  7. Sprinkle with whole wheat bread crumbs if so desired.
  8. Bake 30-40 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
  It could be left just like this, but I like a crunchy topping.
  
  So excited.
  
  Dairy free, healthy, and so tasty….
  Posted in Meatless mealtime | Tagged cashew, nutritional yeast, nuts, vegan, vegetarian, whole wheat pasta
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