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Sweet Corn Subji With Paneer and Cashew Nuts
Dinner Indian

Sweet Corn Subji With Paneer and Cashew Nuts

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
  2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Cilantro Chutney Chicken
Dinner Indian

Cilantro Chutney Chicken

4.1

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
  3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
  4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
  5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Indian-Style Rice with Cashews, Raisins, and Turmeric
Dinner Indian

Indian-Style Rice with Cashews, Raisins, and Turmeric

4.6

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Paneer Tikka Masala
Dinner Indian

Paneer Tikka Masala

4.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
  3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
  4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Mushroom Masala
Dinner Indian

Mushroom Masala

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
  2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
  3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Vegetarian Korma
Dinner Indian

Vegetarian Korma

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
  3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
  4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Paneer Butter Masala
Dinner Indian

Paneer Butter Masala

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
  3. 3 Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
  4. 4 Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
  5. 5 Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
  6. 6 Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
  7. 7 Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
  8. 8 Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

By International Recipes

Indian Fish Curry
Dinner Indian

Indian Fish Curry

4.6

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
  3. 3 Add fish and turn to coat. Cover and refrigerate for 30 minutes.
  4. 4 While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
  7. 7 Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
  8. 8 Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
  9. 9 Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

By Mantu

Indian-Style Vegetable Rice
Dinner Indian

Indian-Style Vegetable Rice

3.3

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Curried Beef with Winter Vegetables
Dinner Indian

Curried Beef with Winter Vegetables

4.4

Prep
35 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. 2 Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
  3. 3 Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic; cook and stir until vegetables soften, about 5 minutes. Stir in curry powder, coriander, five-spice powder, and turmeric to evenly coat; cook 5 minutes. Add potatoes, apples, carrots, parsnips, and zucchini; stir in beef and cooking liquid, raisins, and cashews.
  4. 4 Transfer beef and vegetable mixture to the prepared roasting pan; drizzle ½ cup water over top. Cover the pan with aluminum foil.
  5. 5 Bake in the preheated oven until beef and vegetables are tender, about 1 hour.

By OLENAJOY

Creamy Chicken Korma
Dinner Indian

Creamy Chicken Korma

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
  2. 2 Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
  3. 3 Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  4. 4 Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
  5. 5 Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.

By Trina

Butter Chicken (Murgh Makhani)
Dinner Indian

Butter Chicken (Murgh Makhani)

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
  3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
  4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
  6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Vegan Mushroom Masala
Dinner Indian

Vegan Mushroom Masala

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
  2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
  3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Creamy Cashew Chicken Curry
Dinner Indian

Creamy Cashew Chicken Curry

4.9

Prep
20 min
Cook
30 min
Total
290 min

Instructions

  1. 1 Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
  2. 2 Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
  3. 3 Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  4. 4 When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
  5. 5 Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
  6. 6 Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

By John Mitzewich

Navratan Korma
Dinner Indian

Navratan Korma

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
  2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
  3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

Instant Pot® Vegan Korma
Dinner Indian

Instant Pot® Vegan Korma

4.7

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
  2. 2 Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
  4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

By Buckwheat Queen

Vegan Japanese Turnip Curry
Dinner Indian

Vegan Japanese Turnip Curry

5.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
  2. 2 Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly, until spices are fragrant and coconut starts toasting, about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until a smooth paste forms, adding more water as needed.
  3. 3 Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
  4. 4 Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat, and simmer for 10 minutes more.

By Oxbow Farm

Instant Pot Butter Chicken
Dinner Indian

Instant Pot Butter Chicken

5.0

Prep
15 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
  3. 3 Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
  4. 4 Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
  5. 5 Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
  6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

By Suscooking

Last-Minute Vegan Cashew Cream Cheese
Dinner

Last-Minute Vegan Cashew Cream Cheese

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
  2. 2 Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
  3. 3 Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

By Bayla Haskel

Vegan Pasta with Creamy Miso Cashew Sauce
Dinner

Vegan Pasta with Creamy Miso Cashew Sauce

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
  2. 2 Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

By thedailygourmet

Vegan Cashew Alfredo Sauce
Dinner

Vegan Cashew Alfredo Sauce

4.1

Prep
10 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
  2. 2 Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
  3. 3 Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

By Jkauf19

Asparagus and Cashews
Dinner

Asparagus and Cashews

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger and stir-fry until slightly brown. Add asparagus and stir-fry for 2 to 3 minutes. Add cashews and soy sauce. Cook, stirring frequently, until asparagus is tender but still crisp and bright green.

By Shelly Domke

Vegan Cacio e Pepe
Dinner Italian

Vegan Cacio e Pepe

4.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Soak cashews in boiling water. Set aside for at least 10 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. 3 Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
  4. 4 Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

By Buckwheat Queen

Cashew Cheese Sauce
Dinner American

Cashew Cheese Sauce

3.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
  2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
  3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Cashew Crusted Chicken
Dinner American

Cashew Crusted Chicken

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
  3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
  4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Wild Rice with Rosemary and Cashew Stuffing
Dinner

Wild Rice with Rosemary and Cashew Stuffing

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
  2. 2 Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

By Grant Andrew Dzuba

Sweet Potato-Cashew Bake
Dinner

Sweet Potato-Cashew Bake

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
  2. 2 Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
  3. 3 Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
  4. 4 Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
  5. 5 Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

By Cara McGuire

Simple Vegan Gravy
Dinner

Simple Vegan Gravy

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring 2 1/2 cups water to a boil in a pot. Combine 1 1/4 cups water, cashews, cornstarch, soy sauce, brewers' yeast, onion powder, lemon juice, basil, garlic powder, salt, and rosemary in a blender and process until smooth. Pour mixture into the boiling water in the pot.
  2. 2 Use remaining 1/4 cup water to rinse out blender and add to mixture in the pot. Cook gravy until thickened, 5 to 7 minutes.

By Littldot