Spiced Pecan Butter Spread

 

Gingerbread Pecan Butter

I received a jar of this spread maybe two years ago at holiday time. It definitely was enjoyed. When I went to the company website to order, it was marked "out of stock". Last week while visiting my daughter, I found it at a favorite little store carrying organic foods. I purchased three jars at 14.99 each. Following my return home the thought 

occurred to me that I have made almond butter, why couldn't I make Pecan Butter.  

I checked the listed ingredients:

organic pecans

organic cashews

organic coconut sugar

organic cinnamon 

organic ginger

organic cloves

himalayan pink salt

I will experiment with the following ingredients and tweak them until I I think I have a close copy.

1 lb. toasted pecans

?organic coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

1/4 - 1/2 teaspoon salt

My Directions:

Heat a non-stick skillet over a medium low heat.  Pecans will burn easy so keep a watchful eye.  Give an occasional shake to the skillet and stir the pecans.  Continue until all pecans are lightly toasted about 4 to 8 minutes.

Allow the pecans to cool before proceeding.

Blend the spices in a small dish.

Place the pecans in a food processor. (Notice I am not adding cashews)

Process until the results are a smooth spreadable butter.  Add the spices and continue to mix until well blended.

I have a ? before the ingredient coconut sugar.  I will use cane sugar if needed.  Taste before adding sugar.

 

If you try this recipe before my three jars are used, please post your results or suggestions.  

Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

Chow Mein Chicken Salad

                                    

Chow Mein Chicken Salad

Packed with every texture imaginable, this hearty main-course salad, full of moist chicken, crunchy veggies, crispy noodles and sweet oranges, offers distinct and delicious Asian flavours with every colorful forkful.   

Ingredients:
3 large boneless, skinless chicken breasts,
about 1½ lbs (750 g), cut into 1 inch (2.5 cm) chunks
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy
1 tbsp (15 mL) fresh minced ginger
½ small head red cabbage, shredded, about 8 cups (2 L)
1 small head iceberg lettuce, shredded
¼ cup (60 mL) red onion, thinly sliced
½ English cucumber, sliced into half moons
3 Cara Cara or blood oranges, segmented
1 cup (250 mL) crispy chow mein noodles
1 cup (250 mL) salted cashews
Dressing
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) soy
Pinch chili flakes
2 tbsp (30 mL) vegetable oil

Directions:
Preheat oven to 400°F (200°C).

Toss chicken with honey, soy and fresh minced ginger. Spread on a parchment-lined cookie sheet and bake for 10 to 15 minutes, or until cooked through.

In a very large bowl or on a grand platter, gently combine chicken, cabbage, lettuce, onion, cucumber, orange segments, crispy noodles and cashews.

Stir together sesame oil, vinegar, sugar, soy and chili flakes. Whisk in vegetable oil until combined. Toss with salad and serve immediately.
Serves 6 to 8

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Cashew e Pepe

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (340 g) roasted mushrooms
½ lemon, juiced
1 teaspoon ground black pepper

Directions
Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Chef's Notes
Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.

 

Raspberry Vegan Cheesecake

 

  Raspberry Vegan Cheesecake

Ingredients
Walnut Crust
1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake Option 2: with Daiya cream cheese
1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Directions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)

In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.

When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavor for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken —it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover. Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. 

Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Makes 4 servings

Everything Green Deep Dish Pizza

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.

Ingredients:

Cashew Pesto
1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest) 

½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten

Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)

Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.

Preheat oven to 400°F (200°C).

In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.

Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.

Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.

Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4

Cashew Milk With Fresh Dates, Bananas, and Oats

Cashew Milk With Fresh Dates, 

Bananas, And Oats

This thick sweet drink invokes a childlike spirit.  Think: slurping sounds, liquid mustaches, and sitting cross-legged on kitchen countertop.  It provides the simple joy of a milkshake with none of the sugar and cream.

Ingredients:
1 cup raw cashews, soaked overnight in the water
3 cups filtered or spring water, cold
2 tablespoons rolled oats
9 Medjool dates, pitted
2 frozen bananas
Scant pick of sea salt.

Directions:
Drain the cashews and add them to a high-speed blender, add the water.  Blitz for a full minute or until the nuts are pureed.  Add the remaining ingredients and blend until thoroughly combined; thin with a tablespoon or two of water, if desired.

This beverage keeps for a day or two without a loss of flavor; just simply refrigerate in a sealed container and shake well before serving.

Roasted Cashew and Sesame Brittle

Roasted Cashew and Sesame Brittle

Ingredients:
2 3/4 cups raw cashews (12 ounces)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 1/2 teaspoons vanilla bean paste (see Note) or 2 
   teaspoons vanilla extract
1 teaspoon Maldon salt or other flaky sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 3/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
2 sticks unsalted butter, cut into tablespoons and softened

*

Directions:

Preheat the oven to 300°. 

Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden. Let cool.

Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.

In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.

In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, 10 minutes. Off the heat, whisk in the butter.

Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out. Remove the top baking mat and let the brittle cool completely, about 1 hour. Break the brittle into pieces before serving, storing or gifting.

MAKE AHEAD The brittle can be stored in an airtight container for up to 1 month. Yield: About 2 pounds

45 minutes plus 1 hour cooling

Chocolate Mousse Tart

Chocolate Mousse Tart

Ingredients:
Crust:
2 cups cashews
1/4 cup unsweetened cocoa
1/4 cup honey or maple syrup
2 1/2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Filling:
8 oz. dark chocolate, broken into small pieces
2 cups heavy whipping cream, divided
1/3 cup slivered almonds, optional
3 tablespoons powdered sugar
1 tablespoon orange liqueur
1 teaspoon vanilla extract

*

Directions:
Line a 9x5-inch loaf pan with parchment paper, leaving a 2-inch overhang on both sides, and lightly grease it with non-stick spray and set aside.

In a food processor, pulse cashews until coarse and crumbly.

Add in cocoa powder, honey, butter, vanilla extract and salt and pulse together until combined.

Turn mixture out onto a clean surface and pack it together with you hands. Using your hands, or the bottom of a measuring cup or can, press “crust” into the bottom, corners, and up into the sides of loaf dish to form an even layer.

Place loaf pan in freezer and chill for at least 20 minutes.

In a microwavable bowl, combine dark chocolate pieces with 1 cup heavy cream and microwave at 20-second intervals for 1 minute, stirring chocolate in between. After 1 minute, if chocolate is not melted and smooth, microwave for another 10-15 seconds.

In a large bowl or mixer, beat remaining 1 cup heavy cream until soft peaks form. Add powdered sugar, orange liqueur and vanilla extract to cream and beat for another 1-3 minutes, or until stiff peaks form.

Take 1/3 cup whipped cream and fold it into melted chocolate. Then gradually fold melted chocolate into whipped cream.

Pour mixture into chilled crust and refrigerate 4-6 hours, or overnight.

Remove from refrigerator, garnish with slivered almonds and enjoy!
Serves 8

Nut Milk

Nut Milk

I was served a corn chowder several years ago made with a nut milk by my daughter Barbara.  It was very tasty.  I found a recent article which sparked my interest.  I have often given thought to making nut milk but lacked a formula, so I thought.  Actually it is quite easy and the only equipment required is a nut milk bag or muslin for straining the pulp.  The nuts are pulverized for extraction in a blender or Vita Mix.  This pulp can be used in cooked cereal or smoothies,  or for the really intrepid turned into nut flours.  The nut flavor is unparalleled and fun to explore with combinations.

Seeds and nuts commonly used are almond, rice, hemp, sunflower seed, almond, cashews, and pecans and hazelnuts.

The formula is quite simple,  Soak, Blend, and Strain.

Soak:  Soak the nuts or beans overnight.  Use a large enough container as they will possibly double in size.  Place in a bowl large enough to cover with water.

Blend:  Once the soaked nuts are drained and rinsed, use a a 3:1 ratio of water to soaked nuts.  You can add a couple of pitted dates for sweetness.  You can add any sweetener you like or skip it all together. You can add cinnamon, vanilla, or cocoa powder but remember to add a pinch of salt to bring out the flavor.

Basic Almond Milk

Ingredients:

1/2 cup raw almonds

Water

2 large pitted dates

Pinch of salt

*

Directions:

Place the almonds in a large bowl, and cover with water and refrigerate overnight.  The almonds will roughly double in volume.    Drain and rinse the almond.  Place the almonds and dates, salt and 3 cups fresh water in a blender (Vita Mix if you have one).  Blend at high for about 1 minute or until the dates and nuts are well broken down.  Strain the milk in an airtight jar in the refrigerator for up to 5 days. Shake well before using.

***

Tomorrow I will post recipes using the nut milks.  How about a glass of Hazelnut Chocolate Milk?