AFC RED TURKEY CHEESE SAUCE
Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers – long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don’t need to be soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it.
Makes 4 cups
Continue reading “AFC Red Turkey Cheese Sauce”
White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!
Makes 14 cups
Continue reading “GYPTIAN RICE”
CASHEW PAPRIKASH CHEESE SAUCE
An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look!
Makes 4 cups Continue reading “CASHEW PAPRIKASH CHEESE SAUCE”
SPREADABLE CHEESE FOR SANDWICHES
Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches.
Makes 8-1/2 cups
Continue reading “SPREADABLE CHEESE FOR SANDWICHES”
3 NUT SAUCE
Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing!
Makes 3-1/2 cups
Continue reading “3 NUT SAUCE”
ROASTED CAULIFLOWER SPINACH SALAD
A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive!
Continue reading “ROASTED CAULIFLOWER SPINACH SALAD”
MINT CHOCOLATE CHIP REFRIGERATOR COOKIES
with cashews and coconut. The lightest textured chocolate chip cookie you’ll ever taste!
Makes 5 dozen
Continue reading “MINT CHOCOLATE CHIP REFRIGERATOR COOKIES”
BASIC CASHEW SAUCE
A creamy cashew base for cream sauces!
Makes 3-1/2 cups
Continue reading “BASIC CASHEW SAUCE”
SERRANO CHILI NUT SPREAD
Walnuts, cashews and smoked almonds processed with pickled Serrano chilies, cracked pepper and extra virgin olive oil to produce a creamy whipped sensation!
Makes 3 cups Continue reading “SERRANO CHILI NUT SPREAD”
CREAMY CASHEW BUTTER I
Cashews, salt and oil, that’s all you need to create one of the most delicious, creamy nut/legume butters you’ve ever tasted!
Makes 2-1/4 cups Continue reading “CREAMY CASHEW BUTTER I”
MEXICAN SLOPPY JOE ROTINI
Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary!
Makes 12-1/2 cups
Continue reading “MEXICAN SLOPPY JOE ROTINI”