Posts tagged ‘Cashews’

“Iowa Dip”

When our family moved away from the state of Iowa in 1985, we left behind one of the greatest foodstuffs of all time – Anderson Erickson Party Dip. Even the AE website proclaims: “AE Dips have been voted one of ‘the most missed products’ by Iowans who’ve moved away.” Absolute truth. Every family trip to Iowa means we’ll be leaving the state with a cooler full of the stuff, cases of it, packed on ice.

But crisis! Over the years since I had left my early childhood home, I developed a dairy allergy. The rare treat of sour-cream-based “Iowa Dip” (as it had come to be called in our household and surrounding community) came to an end for me.

One day a few years ago, I tasted a homemade vegan sour cream that gave me a very familiar feeling. I immediately asked for the recipe, and since then, I’ve been experimenting and mixing in a variety of herbs and spices in the hopes of finding my way back home.

Here’s the closest I’ve come to creating a vegan version of AE Party Dip. I’m 95% of the way there – even my nonvegan dad agrees. It tastes best after it has been allowed to rest overnight so the flavors can really blend well and the lemon becomes less overpowering.

  • 1 cup raw cashews
  • 1 cup water
  • 1 cup oil (I often use sunflower oil or something similar)
  • 1/4 cup fresh lemon juice
  • 1 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 3/8 tsp paprika
  • 1 tsp dried parsley
  1. If you’d like, soak the cashews in the water for a couple of hours. Then blend cashews and water in a blender until smooth.
  2. Add the oil and lemon juice to the blender with the cashew mixture and blend again until smooth. Pour blender ingredients into a medium-sized mixing bowl.
  3. Stir in the salt, garlic powder, onion powder, paprika, and parsley – do NOT put the herbs and spices in the blender.
  4. Refrigerate until the mixture becomes nice and thick.
  5. Find yourself some Sterzing’s potato chips and enjoy!
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August 14, 2016 at 10:45 pm Leave a comment

Broccoli and Cashew Fried Rice

I recognized this year that I don’t tolerate eggs well if I eat them frequently, and I was missing my fried rice with all of my heart. When I saw this recipe using cashews, I thought I’d give it a go, and I love, love, loved it. Highgate Hill Kitchen is a great cooking blog to get lost in.

  • 2 small brown onions
  • 1 small head broccoli
  • 1/2 cup jasmine rice, cooked and cooled
  • 1/3 cup toasted cashews
  • Sunflower oil, to cook

Sauce

  • 2 tbsps tamari
  • 1 tbsp water
  • 1 tsp brown rice syrup
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp red miso paste
  • 1/2 tsp red chilli flakes
  • 1/2 tsp grated ginger
  1. Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside.
  2. Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips.
  3. Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice and half of the sauce (if the rice is clumping simply break it apart with your spoon). Toss continually to ensure the rice doesn’t stick and the sauce is evenly distributed. As soon as the rice is heated through and there is no sauce pooling at the bottom of the wok, which shouldn’t take more than 4 or 5 minutes, remove from the heat. Have a taste and if you feel it needs it, stir through more of the sauce.
  4. Divide between two bowls, top with the cashews, and eat immediately.

August 12, 2016 at 9:40 pm Leave a comment

Fusion: Delicata Squash Stuffed with Curried Wild Rice

I found a recipe for delicata squash at Vegetarian Times, and this is how I made it. I stopped in the middle of step 4 (before cooking it the last 25 minutes), wrapped the stuffed squash in foil, and froze them for later enjoyment. We’re making our CSA stash of vegetables last as long into the winter as possible.

  • 3 delicata squash, halved and seeded
  • 2 Tbs. butter or margarine
  • 1/2 cup minced onion
  • 2 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped cashews
  • 2 Granny Smith apples, peeled, cored and minced
  • 1 cup cooked wild rice
  1. Preheat oven to 350F.
  2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
  3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews, wild rice, and apples, and continue cooking until apples are soft.
  4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

October 10, 2010 at 8:11 pm Leave a comment


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