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Entries tagged with 'cashew'

Summer Grain Salads: Jasmine Rice With Grilled Vegetables and Cashews

Jennifer Olvera Post a comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews

Serious Eats Jennifer Olvera 1 comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

7 Nut and Seed Butters for Your Pantry

Miki Kawasaki 16 comments

It wasn't long ago that buying nut butter at the supermarket meant little more than the choice between smooth or crunchy. Oh, how times have changed. On the shelves where you used to find little more than Jif and Skippy, there is now a dauntingly vast—if utterly delicious—array of spreads. In the interest of making sense out of the wide variety of nut and seed butters out there, allow us to guide you through the different kinds you can find in supermarkets, specialty stores, and online. More

Bake the Book: Crème Sans Lait

Emma Kobolakis Post a comment

Behold, a totally vegan, totally delicious vanilla ice cream. The secret? Pulverized cashews and coconut oil for fat, and tapioca starch for thickness. Add vegan cream cheese and almond milk, and you have a beautiful base that's just as thick and satisfying as its dairy-heavy counterpart. More

Jeni Britton Bauer's Crème Sans Lait

Serious Eats Emma Kobolakis 7 comments

Behold, a totally vegan, totally delicious vanilla ice cream, courtesy of Jeni's Splendid Ice Cream Desserts. The secret? Pulverized cashews and coconut oil for fatty richness, and tapioca starch for thickness. Try it today. More

Creamed Cashews From 'Afro-Vegan'

Serious Eats Kate Williams Post a comment

Use this nutty dairy-free cream substitute in Bryant Terry's Skillet Cornbread and Savory Grits in his new cookbook, Afro-Vegan. More

Cookie Monster: Salted Dark Chocolate Chip Cashew Cookies

Sweets Carrie Vasios Mullins 1 comment

Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies. More

Dark Chocolate Cashew Sea Salt Cookies

Serious Eats Carrie Vasios Mullins 6 comments

Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies. More

Bake the Book: Toasted Coconut Granola

Sweets Emma Kobolakis 2 comments

In this hearty granola, coconut flakes and chopped cashews are used to give warm, toasty flavor to lightly sweetened oats. More

Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream

Serious Eats J. Kenji López-Alt 12 comments

Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream. More

One Bowl Baking: Fudgiest Espresso Cashew Brownies

Sweets Yvonne Ruperti 1 comment

Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top. More

Scooped: Mocha-Cashew Ice Cream

Sweets Max Falkowitz 2 comments

This ice cream is milky but decidedly chocolate-forward like a good rocky road, with coffee there to cut the sweetness and clean up chocolate's loose fatty edges. It's a cooler, cleaner chocolate than your average scoop, but still kid-friendly. More

Mocha-Cashew Ice Cream

Serious Eats Max Falkowitz Post a comment

A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews. More

30-Minute Chickpea, Coconut, and Cashew Curry

J. Kenji López-Alt 5 comments

My own personal Vegan Experience is a good few months behind me now, but there are many things that have stuck. Dining habits. The way I approach a menu. The way I stock my pantry. Even the basic ingredients I reach for first when I'm saying to myself, "What would my wife want for dinner?" (Which is just the nicer way of thinking, what would I personally really like to eat that my wife may or may not but hopefully may like to eat as well?) The answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. More

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