cashews

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine.

Crispy Tofu With Cashews and Blistered Snap Peas

(14-ounce)

neutral oil,

Kosher salt and black pepper

snap peas, trimmed

(2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

garlic cloves, grated

can unsweetened coconut milk (light

soy sauce

molasses, dark brown sugar or honey

rice vinegar

scallions,

mint leaves, torn if large

red-pepper flakes (optional)

Rice grain,

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You&#8217;re going to love this quick hearty winter noodle dish!

Creamy Kabocha Squash Noodles

olive oil

onion,

garlic,

linguine pasta

pasta water

nutmeg

half and half

brown sugar

Salt and pepper

cayenne

Chives, garnish

Parmesan cheese, garnish

Honey Roasted Cashews Recipe is super simple with just 5 ingredients. They only take 30-minutes to make! Perfect for Honey Roasted Peanuts too.

Honey Roasted Cashews Recipe

honey

tsp sea salt

granulated sugar, (divided)

cashews, roasted and salted, (Or peanuts, roasted and salted)

Prepare a baking sheet with parchment or a Silpat mat. Heat oven to 325°F.

In a large microwave-safe bowl add honey and microwave for 30-45 seconds, or until mixture starts to bubble. Remove and add the cayenne, sea salt and half of the sugar (¼ cup) and blend well.

Add cashews to the honey mixture and stir very quickly to coat.

Spread nuts in single layer onto prepared pan and oast for 20-25 minutes, stirring occasionally to ensure even browning. Nuts should be golden brown and lightly roasted. Remove from oven, sprinkle with remaining 1/4 cup sugar. Let cool for 3-5 minutes and then break apart. Allow to cool completely and store in an airtight container or mason jar with a tight-fitting lid. The nuts will keep for up to 2 weeks.

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.

WHITE WINE LENTILS WITH MUSTARD & THYME

cashews,

yeast

water

shallots, small dice

thyme leaves, minced

garlic cloves,

dry white wine

lentils,

vegetable stock

Dijon mustard

mustard

sea salt and ground black pepper,

flat leaf parsley leaves, chopped

In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.

Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.

Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.

Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.

Once the lentils are tender and there&#039;s just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.

Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!

An easy recipe for how to make vegan mac and cheese that even non vegans will love.

Vegan Mac And Cheese

carrot, (steamed or roasted (80 grams))

nutritional yeast, (OR cheese style shreds as desired)

tsp white or cider vinegar

(plus

salt

onion powder

Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg. Serve over cooked pasta, rice, veggies, etc.View Nutrition Facts

https://www.youtube.com/watch?v=TITQ8Qg-x7Y&feature=emb_title

A creamy vegan mac and cheese recipe that can be made in just 10 minutes! https://chocolatecoveredkatie.com/vegan-mac-and-cheese-recipe/

For more healthy vegan recipes, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Easy Vegan Mac & Cheese

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

These easy Asian beef bowls made from ground beef, hoisin sauce, ginger and garlic are a family favorite!

30-Minute Asian Beef Bowls

90% beef

baking soda

soy sauce (use gluten-free if needed)

tomato paste

Asian sesame oil

sugar

red pepper flakes

vegetable oil

garlic, chopped

ginger

scallions, sliced, light and dark green parts separated

Rice

Sesame seeds

veggies, lettuce peppers

In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.

Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.

Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)

Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes. 

Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.

Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like. 

Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.

Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

This tasty coriander pesto adds flavour to the simplest of pasta dishes.

Coriander pesto

garlic cloves, finely chopped

(45 grams) toasted cashew nuts

(35 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

These Savory &amp; Spicy Rosemary Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet!  They make a great, quick and easy appetizer or snack... but be warned, they are seriously addictive! &nbsp;

Savory & Spicy Rosemary Roasted Mixed Nuts

½ Cups Mixed Raw Nuts ((pecans, walnuts, peanuts, cashews, macadamia, almonds))

TBS Unsalted Butter

TBS Fresh Rosemary (– finely chopped)

TBS Light Brown Sugar

tsp Cumin

Cayenne Pepper

tsp Sea Salt

¼ tsp Fresh Cracked Black Pepper

½ tsp Pure Maple Syrup

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.

Season nuts:  Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.

Melt butter:  (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute.  Remove from heat and stir in maple syrup. (In the Microwave) Melt butter in the microwave.  Stir in the rosemary and set aside for 1 minute.  Add in the maple syrup.

Add butter to nuts:  Pour the butter over the nuts.  Stir and toss to completely coat.

Bake:  Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.

Cool:  Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage.  Enjoy!

https://content.jwplatform.com/videos/WUTu8eWQ.mp4

These SAVORY & SPICY ROSEMARY ROASTED MIXED NUTS are the perfect combination of savory, salty, spicy and sweet! You can use any combination of nuts for this recipe, or just use your one favorite variety of nut. They make a great, quick and easy appetizer or snack, and are always a hit at a party... but be warned, they are seriously addictive!

Rosemary Roasted Mixed Nuts

Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.

Vegan Tiramisu Recipe by Tasty

all-purpose flour

cornstarch

baking powder

unsalted vegan butter, softened

vegan sugar

aquafaba, liquid chickpeas

vanilla extract

almond milk

nonstick cooking spray, for greasing

water, cashews

maple syrup

unrefined coconut oil, melted

lemon juice

oz full-fat coconut milk,

fl oz espresso, room teperature

dark rum

cocoa powder,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.

Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.

Line 2 baking sheets with parchment paper and grease with nonstick spray.

Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.

Chill the piped cookies in the refrigerator for 30 minutes.

Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.

Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.

Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.

Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.

Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.

Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.

Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.

Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.

https://vid.tasty.co/output/127987/landscape_480/1553290638

Forget packet sauces, this will give you a real taste of the orient.

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