Apple crisp is a tasty dessert. I started making it the other day and realized I had too many pears and not enough apples, so I modified the recipe slightly to include them. The result was tasty!
My wife loves Alfredo sauce, so when I discovered how delicious and versatile cashew cream could be I knew what I had to do. This sauce has all of the flavor of a dairy based Alfredo, but with 75% less saturated fat. The texture of this sauce is smooth, thick, and it clings to the noodles well. Did I mention it is also really tasty?
This soup is thick and hearty thanks to a secret ingredient -- cashew cream. The carrot and ginger flavors are both prominent. The Italian parsley is a beautiful compliment to the soup both in color and flavor. So very tasty!
Cashew cream is an amazing thing. It is thick and flavorful and can be used in so many recipes. I believe it originally came from the raw food movement, and is a better replacement to dairy cream. No cholesterol and less fat with a rich flavor.
If you haven’t tried tempeh yet, you really should. It is tasty and nutritious. One our favorite kinds is Lightlife Organic Garden Veggie Tempeh. One of these days we’ll get adventurous and make our own, but for now we’ll keep buying it at the co-op.
This sorbet tastes as amazing as it looks. It is also quick and easy to make – only three ingredients! This is my new favorite sorbet made with the vita-mix. Thanks to the generous amounts of strawberries, the texture is thick and smooth. The lime’s tanginess works well with the tart/sweetness from the strawberries. We opted not to add sweetener. If you like it sweet, add a few tablespoons of agave.
I love roasting veggies. It is an easy way to get something really tasty without a lot of effort. It is also a great way to use a lot of veggies before they start to go bad.
Kabsa or Kabseh is a rice dish similar to biryani. It is commonly regarded as the national dish in Saudi Arabia and very popular in the other Persian Gulf states such as Bahrain and Kuwait. This is my interpretation of Kabsa for the “Cook Around the Globe” challenge – Arabian Peninsula. Be adventurous and try this recipe!