Ingredient: Cashew Nuts

Soyless Kung Pao Noodles

Normally you would use a lot of soy sauce in Kung Pao noodles, unfortunately we ran out so I thought I’d experiment with something different. The taste is a little different to your typical kung pao, but it’s pretty good in my opinion and wifey loves it, so that’s a big plus!

Bonus number two is that it is really quick and easy to throw together using pantry items and a few fresh ingredients. Some of the pantry items are uncommon, but once you have them they last for a while and then you can just throw it together anytime. Continue reading Soyless Kung Pao Noodles

Lemon, Beetroot Hummus Dip

I encountered this recipe on the Record website while looking for a good dip recipe to serve for Christmas. Unfortunately I didn’t end up needing it so didn’t make it until after Christmas. I found it was quite a nice dip, though it takes a little bit of forethought and preparation to ensure you have your chickpeas rehydrated. I did however feel that overall while it was nice it wasn’t a stand out. With a few modifications, adding some lemon juice and cashews it makes for a much more interesting dip and I keep coming back for more.

Dig in with some quality chips or crackers! I served it with Chipman’s kale and spirulina corn chips. Continue reading Lemon, Beetroot Hummus Dip

Raw Cashew Chocolate

As much as I love macadamia’s and my macadamia chocolate, they tend to be a bit expensive compared to other nuts, so I thought I’d try and change it up a bit using cashew nuts instead.

After processing the cashews on their own I wasn’t quite sure how it would come out as they become a fine powder rather than a butter.

It works though, the result came out very similar to the macadamia version. The big difference though is besides a slightly different flavour, the cashews leave small cashew pieces through the chocolate where the macadamia version just disappears into the chocolate.

Yum.

Now of note, if you don’t have raw honey, you can use processed honey. I’ve found though that processed honey does not mix through properly and ends up clumping together at the bottom of the bowl. This results in some pieces being much sweeter and softer than other pieces. If you choose to use processed honey I would probably use less honey and make sure you mix it through well. I also found when using processed honey that overall the chocolate tends to melt faster than when using raw honey.
Continue reading Raw Cashew Chocolate

Carrot Cake with Nut Frosting (Gluten-Free)

Wifey and I had a slice of carrot cake at a cafe the other day, and have been wanting more since. Carrot cake shouldn’t be too bad for you right?

Well, looking at what goes into one normally, it’s not that brilliant really. A carrot cake normally has eggs in it to start with, so automatically we’ve got a good dose of cholesterol in there without considering anything else.

So I went on a hunt for a healthy carrot cake recipe. I found this one on Love and Lemons and decided to give it a try. It is a vegan, gluten-free, and lactose free carrot cake, so it should cater to most diets, and I can attest to how good it tastes as well.

I adapted it based on the ingredients I had on hand and thought that the overall result was very enjoyable and adds a strong nutty flavour to the cake. Give it a try. Continue reading Carrot Cake with Nut Frosting (Gluten-Free)