Cashew Cheez

May 15, 2012 By: Megabeth Category: Other, Snacks/Appetizers, Uncategorized

Cashew Cheez (3)I think I ended up eating 99.9% of this cashew cheez all on my own because I was certainly not sharing it. Sure, the In-house Taste Tester maybe got a piece of bread and a cracker or two with the cashew cheez spread on it. This stuff didn’t stand a chance in this house once I discovered how fantastically good it is. (However, lest you think I’m a total glutton, I ate it all over the course of a few days and not just one one sitting…)

What makes it good is the flavor explosion from the cashews with the bite of the green onions. Make sure you puree the cashews so it’s nice and smooth. This is nothing like you’d get in the store and it makes a decent amount so it’s worth investing in the cashews. (I bought mine in bulk at the organic store.)

If you don’t have nama shoyu use tamari, soy sauce or some liquid aminos. The cheez keeps well in the fridge and can serve both as a spread or a dip. It’s good enough to serve for company, but, like me, you’ll find it’s so good that I don’t think you’ll want to share it with anyone else but your self.

“Conquering Lion Cashew Cheez”
from Vegan World Fusion Cuisine

  • 2 cups cashews
  • 1 cup filtered water
  • 1/3 cup red pepper diced (I omitted this)
  • 2 1/2 Tablespoons green onion, diced
  • 2 Tablespoons cilantro, minced (I used parsley)
  • 1 teaspoon garlic, minced (optional)
  • 1 teaspoon nama shoyu, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • Pince crushed red pepper flakes

Cashew Cheez (1)

Blend cashews with filtered water until very smooth. Place in a 1/2 gallon open-mother glass jar.Cover tightly with plastic wrap and secure with a rubber band.

Cashew Cheez (3)Cover with a towel and allow to sit in a warm place overnight.

Cashew Cheez (1)Our cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Cashew Cheez (2)

Paneer in Cashew Sauce – Shahi Paneer

December 14, 2011 By: Megabeth Category: Main Dishes, Side Dishes

You ever go to a restaurant, eat your meal, and wish you could recreate what you just ate at home? Shahi Paneer has been that elusive dish for me. Until now. This recipe nails it on the head.

This paneer in a creamy creamy cashew sauce with that oh-so-good flavor will keep you going back for more.

Shahi Paneer (Paneer in Cashew Sauce)
from Show Me the Curry

  • Paneer – 14oz block (home-made or store bought), cubed
  • Oil – 3 tbsp
  • Onions – 2 small, finely copped
  • Tomato Sauce – 1, 8oz can
  • Garlic – 3 cloves, finely chopped
  • Ginger – 1 tbsp, grated
  • Green Chili – to taste, finely chopped
  • Cumin Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 2 tsp
  • Cashew Pieces – ¾ cup
  • Milk- 1 cup
  • Water – 1 1/2 cup
  • Sugar – 1 tbsp
  • Salt – to taste
  • Cilantro – 5 sprigs, finely chopped for garnishing

Soak cashews in milk for about 15 min or until ready to use.

Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat. Add Onions and fry until they start to dry out. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes. Add Tomato Sauce, stir well and cook until oil separates.

While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.

Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala – mix well.

Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.

Add Water, Salt and Sugar and bring to boil.

While waiting for the gravy to boil, sauté cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.

Once gravy comes to a boil, add in Paneer and mix.

Garnish with fresh cilantro or with additional broken cashews.

Serves 6.

Veggin’ Cookbook Chronicles: Stuffed Potatoes

August 14, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Main Dishes, Side Dishes

I’d like to take you on a little journey. A little journey through The “New Age Vegetarian Cookbook” printed in 1980 by The Rosicrucian Fellowship out of Oceanside, California. Sit back, relax and enjoy the ride as this cookbook is an interesting treasure trove of recipes and surprises…

So, the first thing I need to do is find tell a little more about The Rosicrucian Fellowship. It was founded in 1911 in Oceanside, California by Max Heindel. His mission was to “”prepare mankind for the coming age of Universal Brotherhood, the Age of Aquarius.” The group continues on today using a study course to educate and disseminate the Rosicrucian philosophy and “to spread the gospel and heal the sick.”

When I came across this cookbook, I had never heard about the group. I wondered if all were vegetarian and lo and behold, their website answers my exact question:

The Rosicrucians do not teach that everyone should be a vegetarian AT ONCE. In fact they teach that the vegetarian diet generates an abundance of energy, much more than flesh foods. This energy is not only physical but spiritual, so that if a man leads a sedentary life and is of a material disposition, engaged, perhaps, in sordid business transactions or in other lines of strictly material endeavor, this spiritual energy can find no vent and is apt to cause systemic disturbances. Only those who live an active, outdoor life, where the abundance of energy generated by the vegetarian food can be thrown off, or who transmute that energy into spiritual endeavor, can thrive on the vegetarian diet. Besides, we recognize that the heredity of many generations has made man partly carnivorous, so that in the case of most people the change from a mixed diet to vegetables should be gradual. The diet which suits one man is not fitted for another, VIDE the old proverb that “one man’s meat is another man’s poison,” and no hard and fast rules can be laid down which will apply equally to all people. Therefore, everything that we eat as well as everything else connected with our personality should be determined by ourselves individually.

With that knowledge in hand, let’s dig into this cookbook…Sure, this isn’t a slick four-color photo filled book. In fact, there are no photos or illustrations whatsoever. We only see almost 500 pages of dense Times New Roman text.

We begin with the preface which speaks directly to the Dear Reader and ends with:

Many more recipes may be added but for lack of space. We have tried, however, to make of the book a reasonably representative selection, and trust that having it in your kitchen shelf will make you happy.

I kind of like that sentiment. They address the cooking, the eating and the health but most of all…they want you to be happy.

After the preface, we then launch into a nice section about “useful food facts” and a discussion of what various vitamins and minerals do for the body and where to find them. Then there are 64 pages of food values in a table that includes calories, protein, iron, calcium contents.

Next is a comprehensive menu listings that included school and business lunches as well as the full days of breakfast, lunch and dinner. They explain:

There should be variety from day to day to make meals appetizing, along with variation in texture and color. It is in the combination of hot and cold foods, soft and solid ones, the sweet and tart, too, that the flavor is enhanced, with the use of herbs having a share in the enjoyment of meals.

The menus are extensive. And, when one of the items listed is “New Age Cole Slaw” what’s not to like? Each menu day even lists beverages including:  “Upon arising a glass of cherry juice” or “Upon rising a glass of pineapple juice.”

After the menu section, this is where the cookbook ramps up. Page after page of simple recipes, advice, guidance and suggestions. For example, there is a sandwich section where there are 48 suggestions for various combinations – egg, cream cheese, peanut butter, vegetable and all kinds of variations in between. One such suggestion:

Take equal parts of chopped carrots and pecan nuts and pass trough food chopper, using coarse cutter. Mix with mayonnaise. Spread on dark rye bread, toasted.

All recipes are simple and the instructions given are very concise. Sometimes too concise and you have to go into the context clues to figure out what you need to do. So, if they say “4 baked potatoes” in the ingredients you know to bake the potato before beginning the rest of the recipe.

It was when I was doing the perusal of the recipes for this post, the mystical qualities of this cookbook reared it’s head. I’ve used this cookbook several times but this time as I flipped I had to stop as I suddenly came across this:

Yes, a four leaf clover! Oh joy! Someone, who knows how long ago, placed the clover in the book for safe keeping. I smiled, happy with my find, and then turned the page:

Joy of joys! Two more four leaf clovers preserved in the pages! Yes, the writers were correct, having this cookbook on my shelf did make me happy!

The cookbook wraps up with a list of herbs that “provide simple home remedies such as our grandmothers used for minor indispositions.” The extensive herb section begins thusly:

Herbs have come to us so bedimmed by time that we no longer know their origin. Their use has relieved many ailments, serving as an aid to better living.

This introduction is followed by pages upon pages of herbs and their benefits. Such as:

Celandine, wile (plant): ruled by the Sun. Effective in problems of bladder, dropsy, kidney, jaundice, liver, and also for ulcers.

Pumpkin Seeds: ruled by Moon. Beneficial in expelling tapeworm by eating quantity of shelled ones at night, followed next morning by brisk cathartic to expel worm.

I shall remember that around Halloween when I’m carving pumpkins and toasting the seeds. Be gone tapeworms!

After the herb discussion, we head into food equivalents and a quite comprehensive index that does a great job cross referencing and listing by ingredient rather than by recipe title.

Sadly I have to draw this journey to a close. But don’t fret, there is one more section in the book –  a list of books authored by Max Heindel that includes the following titles:

  • Occult Principles of Health and Healing
  • The Message of the Stars
  • Mysteries of the Great Operas
  • Gleanings of a Mystic
  • Simplified Scientific Astrology
  • Simplifies Scientific Ephemeries
  • The Rosicrucian Cosmo-Conception

To wrap things up, this is one of those cookbooks that you flip through and actually read when waiting for things to cook. It’s a collection of not only cooking advice and references but has some pretty durn good recipes to boot.

Now, on to the business at hand – a recipe from this mystical book. I let the four leaf clover be my guide and chose to make Stuffed Potatoes. I had yet another “happy moment” after getting to pound the living heck out of a bag of cashews and pecans. (I used a wooden crab mallet, laid the bag on the floor and began pulverizing them.) These stuffed potatoes were warm and nutty. I could have used a little more cream in the mixture as they came out a little dry. I noticed it when I was mashing up the stuffing but just didn’t think to add more milk to the mixture. We ate these as a main dish but they can certainly side alongside something else.

Stuffed Potatoes
New Age Vegetarian Cookbook

4 large baked potatoes
1/4 cup ground pecans and cashews
1/2 cup warm certified raw milk (Note: I used skim milk)
1/4 cup grated cheese (Note: I used cheddar)
2 tsp vegetable oil
1 tsp vegetable salt
2 tsp chopped parsley

Before After

Cut potatoes in half lengthwise; remove pulp and mash, adding other ingredients.

Beat until light.

Refill shells, leaving top rough.

Sprinkle with paprika and brown in 400 degree oven.

Veggin’ Cookbook Chronicles: Roasted Cashews with Garam Masala

July 25, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Snacks/Appetizers

This a bonus recipe from a recent review in my cookbook challenge. It comes from Vegetarian Cooking for Everyone. The cook book has seven recipes for roasted nuts and salted seeds and I couldn’t pass them up. All of the recipes are really easy, and they create something different to have on hand for folks to munch on with their beer than just plain old peanuts.

The garam masala mixed with a slight sweet and salty flair worked out quite nicely. This was so good and unique that I’m glad that I doubled it. I was able to have some for a friend’s get-together and have enough leftover for just ourselves.

Roasted Cashews with Garam Masala
Vegetarian Cooking for Everyone

2 cups raw cashew nuts
1 teaspoon vegetable oil
1 Tablespoon Garam Masala
1 teaspoon sugar
1 teaspoon salt (Note: if cashews are already salted, skip salt)

Preheat the oven to 300 degrees. Toss the nuts with the oil and toast on a sheet pan until lightly brown all over, 15 to 20 minutes. Remove and toss with the garam masala, sugar, and salt.

Note from cookbook: You can also use a mixture of cashews, almonds, and pecans with these seasonings. The pecans are especially good since their crevices catch the seasonings.


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