Cashew Nut Delight Recipes

CASHEW FETTUCCINE ALFREDO

Steps:

• Mince the garlic. Chop the cauliflower.
• Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
• Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
• Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

CASHEW NUT DELIGHT

Steps:

• Mix cashewnut powder, sugar and cardamom powder with little milk mixed with saffron.
• Make heart shapes out of the above dough.
• Put it between 2 butter papers.
• Now put all the delights in a frying pan on very slow flame.
• After 3 hours, remove the butter paper and enjoy the delights!

TVP AND CASHEW BBQ, VEGAN DELIGHT

Steps:

• Put oil and vegetables into 2 quart saucepan.
• Saute until veggies begin to wilt and add the TVP, and enough water to prevent sticking.
• Stir and add water until TVP begins to swell, and add the BBQ sauce.
• Stir often and add more water as needed.
• Taste and add mustard, hot sauce, and pepper as you choose.
• When satisfied with basic flavor, add the cashews.
• Do not salt until you taste again.
• Serve on buns.

CASHEW CHICKEN DELIGHT

Steps:

• Tenderize and cut chicken into one inch pieces. Marinade in oyster sauce overnight. Cook rice until done yielding 3 cups cooked. Saute chicken and marinade in one Tablespoon olive oil until done. Thinly slice garlic and julienne carrots. Saute in olive oil for 5 minutes. Add broccoli and peppers and cook 7 minutes more. Drain bamboo shoots and water chestnuts, rinse thoroughly and add to vegetable mixture. Add seasonings and chicken and heat through. When ready to serve, toss in cashews, evenly distributing. Serve equal portions over 1/2 cup rice. Did in peanut sauce or season with soy sauce to taste. Enjoy!