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Asian Brown Rice with Cashew salad |
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1cup Brown rice, dry measure
4oz Snow peas
1x Scallion
1/4cup Cashews, dry-roasted
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Cashew Brittle |
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2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups cashews
1 teaspoon baking soda
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Upside-down cashew and maple syrup cake |
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For the topping:
90g butter
0.5 cup firmly packed brown sugar
2 tablespoons maple syrup
100g unsalted roasted or raw cashews, coarsely chopped
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Cashew Chicken |
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1 lb. boneless chicken in strips
Dash salt, paprika and pepper
1 tbsp. oil
1 tsp. ground ginger
2 c. chopped celery
1 c. chopped onion
1 green pepper, chopped
1 1/2 c. chicken broth
1 1/2 tbsp. cornstarch
2 tbsp. soy sauce
1 c. cashews
1 c. rice
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Butternut corn cashew soup |
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1 large butternut squash (about 2 1/2 pounds or 1 kilo)
1 cup (240 ml) raw or unsalted dry-roasted cashews
3 ears sweet corn, cooked, or 2 15-ounce (420g) cans whole kernel corn, drained
2 medium onions, chopped fine
2 carrots, peeled and finely chopped
2 stalks celery, chopped fine
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Cashew tomatillo sauce |
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2/3 C. (158 ml) cashew pieces
1 1/2 lbs. (679 g) fresh tomatillos
1 fresh poblano pepper (also called pasilla), diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 t. salt
1/2 t. ground cumin
Freshly ground black pepper
1 C. (237 ml) unsweetened soy milk
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