Vegetable Cashew Saute Recipes

ROASTED VEGETABLES WITH CASHEW ROMESCO

Roasted Vegetables With Cashew Romesco image

Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika - along with other spices - provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container.

Provided by Yewande Komolafe

Categories vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets
1 1/2 pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets
1/2 cup extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1/4 cup roasted unsalted cashews
2 garlic cloves, peeled
3 jarred roasted red peppers, drained (about 11 ounces)
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon sherry vinegar, plus more to taste

Steps:

Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.

VEGGIE-CASHEW STIR-FRY

Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Steps:

In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

VEGETABLE CASHEW SAUTE

Vegetable Cashew Saute image

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

Provided by DVDANDV

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons dark sesame oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons white sugar
¼ cup dark sesame oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh shiitake mushrooms
1 cup shelled edamame (green soybeans)
¾ cup chopped unsalted cashew nuts

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 53.7 g, Fat 17.2 g, Fiber 6.5 g, Protein 12.2 g, SaturatedFat 2.8 g, Sodium 489.6 mg, Sugar 8.6 g

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