A nice twist on cashew cheese recipes. It can be used as a spread and sauce/gravy.
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- 1cup raw or roasted cashewsI use roasted many times
- 6ounces roasted red bell pepperstore bought
- 2teaspoons onion powder
- 1teaspoon salt
- 1 teaspoon garlic powder
For Rice and Pasta: In a high speed blender pour in the cashews, onion powder, garlic powder and salt. Pour 6 ounces of the roasted red bell pepper into a measuring cup, add some of the water from the bell peppers, then add a bit more water so that it just barely covers the top of the roasted red bell peppers, then pour into the blender. Blend till creamy. Pour on your favorite pasta or rice or potatoes with a bit of oil (1/8 cup at most). Stir and serve!
For a Cheesy Spread: Simple add 1 or 2 tablespoons of water.
Chicken Style Gravy
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- 3cups water
- 1/2 cup cashews
- 2T cornstarch
- 2tsp ABCO Chicken Seasoning
- 2tsp onion powder
- 1/2tsp garlic powder
- 2T Bragg's Liquid Amino's
- 1T Fresh parlseychopped
Blend 1/2 cup water with cashews until smooth. Add the rest of the ingredients, except parsley. Pour into saucepan and stir while cooking until thickened.
Country Style Gravy
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- 3 cups water
- 1/2 cup` cashews
- 2T cornstarch
- 1/2 tsp sea salt
- 2tsp onion powder
- 1/2tsp garlic powder
- 2T Bragg's Liquid Amino's
- 1T Fresh parsleychopped
Blend 1/2 cup water with cashews until smooth. Add the rest of the ingredients, except parsley. Pour into saucepan and stir while cooking until thickened. *For chicken style gravy, omit salt and add 1-2 teaspoons ABCO Chicken Style Seasoning.
Tofu Chicken
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- 1pound firm tofu
- 1/4-1/2cup brewer's yeast
- 1/4 cup Bragg's aminios
- 1/4tsp garlic powder
- 1/2tsp onion powder
Bread tofu in big chunks. If you are making sandwiches cut into strips 1/4" thick. Brown in a non-stick pan. Remove from pan and place in a bowl. Squirt tofu with Bragg's and sprinkle on rest of the ingredients, stirring to coat tofu evenly. Eat as is with rice and vegetables, make into sandwiches, or fill pita bread. You may eat this warm or cold.
Zucchini Potato Casserole
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- 1 1/2cups Bulgur wheat
- 3cups water
- 6cups Zucchinisliced
- 3cups Red potatoessliced
- 1 onionchopped
- 1pound firm tofucrumbled
- 1 1/2cups Soya Kaas Cheeseshredded
- 1cup Tomato paste or Italian sauce
- 2T Fresh parsleychopped
- 1tsp Basil
- 1tsp Oregano
- 1/2tsp thyme
- 1tsp garlic powder
- 1/4cup Bragg's aminios
- 1/2tsp salt
- pince Cayenne
Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and 1/2 of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.
Noodle Peas Casserole
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- 1/2pound ribbon noodles
- 1 1/2-2cups original rice milk
- 1tsp ABCO Chicken Seasoning
- 3/4tsp onion powder
- 1/4tsp garlic powder
- 1/4tsp sea salt
- 1/3cup peas
- 1cup Fresh mushrooms
- 1T cornstarch
Cook ribbon noodles as directed on package. Sauté mushrooms. Thicken milk with cornstarch. Season with ABCO Chicken Seasoning, onion powder, a little garlic powder and sea salt. Add peas and mushrooms. Mix all ingredients well. Bake at 350° until thoroughly heated.
Cashew Rice Casserole
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- 1 1/2cups Cashews, ground
- 1large onionchopped and steamed
- 1 1/2 cups bread crumbs
- 1cup brown rice
- 1 1/2 tsp garlic powder
- 1/2tsp sea salt
- 3T parsleyMinced
- 1/2tsp sage
- 1/4tsp thyme
- 4oz Can Mushroom Pieces
- 1/2 cup celerychopped
- 1cup soy or nut milk
Mix all ingredients thoroughly and let stand 10 minutes. Consistency should be fairly thick. You may need to add more liquid or bread crumbs depending upon the texture. Place in a baking dish that has been lightly oiled or sprayed. Bake 40-50 minutes at 350°. Serve with gravy.
Tofu Chicken
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- 1pound firm tofu
- 1/4-1/2cup brewer's yeast
- 1/4cup Bragg's Aminos
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Break tofu in big chunks. If you are making sandwiches cut into strips 1/4" thick. Brown in a non-stick pan. Remove from pan and place in a bowl. Squirt tofu with Bragg's and sprinkle on rest of the ingredients, stirring to coat tofu evenly. Eat as is with rice and vegetables, make into sandwiches, or fill pita bread. You may eat this warm or cold.
Cashew Rice Casserole
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- 1 1/2cups cashewsground
- 1large onionchopped and steamed
- 1 1/2 cups bread crumbs
- 1cup brown ricecooked
- 1 1/2teaspoons garlic powder
- 1/2 teaspoon sea salt
- 3tablespoons parsleyminced
- 1/2teaspoon sage
- 1/4teaspoon thyme
- 14-ounce can mushroom pieces
- 1/2cup celerychopped
- 1 cup soy or nut milk
- Mix all ingredients thoroughly and let stand 10 minutes. Consistency should be fairly thick. You may need to add more liquid or bread crumbs depending upon the texture. Place in a baking dish that has been lightly oiled or sprayed. Bake 40-50 minutes at 350°. Serve with gravy.