Vegan Butter Chicken (with tofu)

Ingredients:

• 1/2 cup raw cashews + 1/2 cup unsweetened almond milk
• 2 Tbsp coconut oil
• 1 Tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 white onion, finely diced
• 2 tsp chili powder
• 1 tsp turmeric
• 1 tsp ground coriander 
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 Tbsp pure maple syrup
• 1- 28 oz can no salt added diced tomatoes with juice
• 1 package organic extra firm tofu, pressed and cubed
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Press tofu for at least 20 min (fold a dish cloth around the block of tofu and set a few heavy books or plates on top of it to press out all the water)

2. Place the cashews and almond milk in a high speed blender and mix until completely smooth, set aside. 

3. In a large pan, heat coconut oil over medium heat.

4. Add the ginger, garlic, and onion and cook for 5 min while stirring. 

5. Add all the spices and cook for a few more minutes. 

6. Add the diced tomatoes, maple syrup, cubed tofu, and cashew mixture. Mix well and simmer for 10 minutes.

7. Serve with rice and fresh cilantro

Makes about 4 servings

Nutrients Per Serving:

Calories: 264

Protein: 6.8 g

Fat: 16.5 g

Carbohydrate: 25 g

Fiber: 4  g

Sodium: 358 mg

Potassium: 686 mg

recipe source: www.runningonrealfood.com

Carrot Cashew Spread

Ingredients:

• 3 carrots, chopped
• 1 cup raw cashew pieces, divided
• 15 dried apricots, quartered (about 1/2 cup)

Directions

Put carrots in a small pot and cover with 2 inches of water. Bring to a boil, reduce heat to medium low, cover and simmer until tender, about 10 minutes. Add 3/4 cup of cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and puree until smooth. Chill for at least one hour, and garnish with the rest of the cashew pieces.
Serves 8

Nutrients Per Serving:
Calories: 119
Fat: 8 g
Protein: 3 g
Carbohydrate: 11 g
Fiber: 1 g
Sodium: 5 g
Potassium: 165 mg
Phosphorus: 90 mg

Raw Banana Cream Pie

Makes about 12 servings

Crust Ingredients:

• 1 cup cashews
• 1 cup dried, unsweetened coconut
• 1/2 cup dates, pitted
• 1/4 tsp sea salt

Banana Filling:

• 2 medium bananas
• 3/4 cup cashews
• 1/4 cup honey (agave or maple syrup also works)
• 1/4 cup lemon juice
• 1/3 cup coconut oil
• 1 tsp vanillla
• 1/8 tsp sea salt

Directions:

1. Place all ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.

2. Dump crust mixture in into a glass dish/pie pan. press the crust down firmly in the pan with your hands.

3. Add the banana filling ingredients in your blender. Blend until creamy and smooth.

4. Pour banana cream filling into crust. Smooth out with the back of a spoon.

5. Cover and throw in the freezer. Ideally should be frozen overnight to firm up so it can be sliced.

6. This raw banana cream pie should always be kept in the freezer (It'll get soggy if in the fridge).

Nutrients Per Serving
Calories: 276
Protein: 4 g
Fat: 20 g
Carbohydrates: 24
Fiber: 3 g
Sodium: 110 mg
Potassium: 300 mg
Phosphorus: 126 mg

Recipe Source: www.therawterian.com

Raw Zucchini, Carrot, and Cashew Salad Rolls

Makes about 4 servings

Ingredients:

Salad Filling

• 3 medium zucchini, shaved thinly lengthways
• ½ carrot, julienned or grated
• ½  red capsicum, julienned or finely sliced
• 1  cucumber, julienned or finely sliced
• ¼ cup  coriander leaves
• ¼ cup mint leaves, roughly chopped

Cashew Sour Cream

• 1 cup raw cashews, soaked a few hours or overnight
• ¼ teaspoon sea salt
• ½ tablespoon lemon juice (or cider vinegar)
• ¼-½ cup filtered water

Guacamole

• 1 ripe Avocado
• 2 tablespoons red onion, finely diced
• ½ lime, juiced
• Dash of Tabasco, to taste
• Salt, to taste

Directions

Salad filling:

In a large bowl, gently toss the salad to combine.

* can add rocket leaves to the salad for a peppery bite.

Cashew Sour Cream

drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!

Nutrition Facts Per Serving (With 1 Tbsp of Cashew Sour Cream and 1 Tbsp of Guacomole)

Calories: 140

Protein: 5 g

Carbohydrate: 16 g

Fat: 8 g

Fiber: 5 g

Sodium: 55 mg
Potassium: NA
Phosphorous:  NA

Recipe from: http://www.organicempire.com.au/recipes/117/

Sweet and Spicy Candied Nuts

Makes about 16 servings

Ingredients:
2 cups pecans
1 cup walnuts
1 cup cashews
1/3 cup coconut oil
1/2 cup cane sugar (can also use maple syrup)
1 Tbsp cumin
2 tsp cinnamin
1/4-1/2 tsp cayenne pepper

Toss all ingredients in a large bowl. Bake at 250 degrees for about 30 min, unitl they are nicely toasted and glazed. Check on them often to make sure they are not burning. At the 30 min mark, reduce oven to 200 degrees and cook for another 15 min.
Remove from oven and break nuts apart gently with a spoon or tongs. Allow to cool before serving.

*you can substitute almonds, peanuts, pumpkin seeds, sunflower seeds, and any other type of nut or seed.

Nutrition Facts Per Serving:
Calories: 241
Protein: 3.4 g
Carbohydrate: 12 g
Fat: 21 g
Fiber: 2 g
Sodium: 2.4 mg
Potassium: 147 mg
Phosphorus: 98 mg

recipe addapted from www.choosingraw.com

Fettuccini Alfredo - Non dairy

1 cup raw cashews
2 tb raw pine nuts
1 ½ cups water
4 tsp fresh lemon juice
1 tsp minced garlic
1/16 tsp g nutmeg
1 ½ tsp salt
½ tsp fresh ground pepper
4 cups cooked fettuccine(or other pasta made from allowable grain)
3 tb freshly minced parsley



In blender grind cashews and pine nuts to a fine powder. Ad water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.

Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.

Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Per serving: (approx 4 servings)
Calories: 440
Protein: 14 g
Carbohydrate: 54 g
Fat: 19 g
Fiber: 4 g
Sodium: 12 mg
Potassium: 325 mg
Phosphorus: 281 mg