Cashew Cream

Hey guys!

Thank you so much for the congratulations! We are very excited and at now at 17 weeks! YAHOO!!  The baby bump is starting to show!

Anyways – you didn’t come here for baby talk!  The other day I was invited to a brunch at a friends place – I woke up late and didn’t know what to bring…  originally I was going to make my favorite muffin recipe – Mom’s Muffins – but they take a bit of time to make.

So I decided to make “Flourless Oatmeal Pancakes” they are super easy to make and a great vessel for yummy sauces!   I added a bit of unsweetened coconut to the above recipe.

Sorry again for the bad iPhone photo – One day I’ll take out my big camera again!

I needed a topping so I made some raspberry chia jam – Basically just boiled down frozen  raspberries, added some brown sugar and let it boil for about 1/2 hour!   Once I took it off the heat I added about 2 tablespoons of chia seeds – to thicken it up a bit!

For the cashew cream – I had made this before – but I didn’t love it.  Just cashews and water – didn’t cut it for me – So I followed this recipe and added about a tsp of vanilla, a tsp of lemon juice and maple syrup to taste!!  

Together with the raspberry chia jam and the pancakes – it was great!  The kids seem to really like it to – so if you are a parent with a dairy free kiddie this might be a good addition to the family!!

And I feel like the possibilities are endless with the cashew cream!  Here’s what I’m thinking…

• Flavor it with a chai tea bag – would be great on a scone! 
• Strain some of the water off so that it becomes thicker – you could almost use it as a cream cheese!
• Add it to my blended veggie soup! To add to the creaminess!
• Using it like a dairy free sour cream (only adding lemon juice – no vanilla or sweetener)
• Making a fruit dip!  Adding extra vanilla and pouring over strawberries!
• Using it as a base for ice cream!!

I could keep going – but you get the idea!!   

Have you guys tried cashew cream before?

 

Much love,

Jessica

Curried Millet with Greens

Happy first day of summer!  I don’t know where you guys all live, but here – the weather is sub par to normal “Summer” weather!   I had a few hours off yesterday and was feeling cold to the bone – I wanted something creamy, filling, thick and with a spicy kick!

Drool….

Curried Millet w/Greens

1 tsp. oil

1 onion diced

1 clove garlic minced ( more if you love garlic flavour)

3 TBSP curry (I used mild spiced curry)

1 cup millet

1 red pepper sliced into short strips

2 cups chopped cauliflower

2 cups chicken broth

1 can rinsed and drained chickpeas

1 can full fat coconut milk

3 TBSP  (or to taste) fish sauce (sub 1.5 tsp. soy sauce for vegan)

1 TBSP sugar (or to taste)

5 cups packed greens!

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DIRECTIONS

• Sauté onion & garlic in oil
• Add in curry powder and millet (I find toasting the curry powder and millet adds to the flavour).
• Add in the rest of the ingredients (except greens)
• 
• Simmer on medium low for 30 – 40 mins or until millet has softened
• Taste – you may need to add in more fish sauce and or sugar – depending on your taste buds
• Final step – add in greens just before serving!

 

NOTES

• You may need to add extra water/broth  - depending on how thick you would like it.  It thickened up overnight!  
• I say add fish sauce and sugar to taste because everyone likes their flavours different – I am a huge fan of the salty – so it may be too salty for other’s taste buds!!
• All curries taste different and have different spice levels – so be sure to do lots of taste testing!

 

Hope you enjoyed this recipe!  I know I’m looking forward to the left overs!

Oh So West Coast Salmon Chowder

A post from my days of writing at Our Big Earth!!  Don’t mind the holidays reference, but enjoy this recipe!

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The holidays have come and gone and everyone has already been back to school and work for a week. It’s also this time of year that people are in the final stages of the “turkey hangover,” also know as; hot turkey sandwich, turkey soup and stew and any other turkey flavoured meal overload, and they are ready for something completely different.

We are so lucky as Vancouver Islanders, to be surrounded by the beautiful ocean and all the goodies it provides us, so this recipe is quite fitting for all of us, West Coasters!

I created this recipe after trying to find some good dairy-free corn chowder recipes. I found a few OK-sounding recipes, but nothing that really stood out to me. I decided to go to my kitchen and I play around with different flavours until this creamy delight was born!

This recipe is a beautiful fusion of West Coast Canadian flavour and Asian richness! It has the creaminess of regular corn chowder, but with the sweetness of coconut milk and the little kick of curry. It’s great for the crock pot or to make as quick dinner (provided the salmon is pre cooked). With all of our snow fall warnings and below zero temperatures, this chowder will warm up the coldest toes and noses in town!

Oh So West Coast Salmon Corn Chowder

2 slices of bacon – diced
1/2 yellow onion – diced
2 cloves garlic – diced
1 lb. salmon filet (no bones)
1 celery stalk – diced
3 medium sized yellow potatoes – skin left on cubed 1 inch cubes
8 asparagus stems – diced
4 cups chicken, veggie or fish stock
1 can cream corn
1/2 cup whole corn kernels
1 cup coconut milk (full fat)
1/2 tsp. curry powder (or to taste)
1 tsp. dried parsley
Salt and Pepper to taste

Directions:

1. Season salmon with salt and pepper and cook until just flaky, set aside.

2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent.

3. Add stock and potatoes – cook until potatoes are soft.
Totally optional, but if you want your chowder a little less chunky – use potato masher and mash together ingredients in pot until desired consistency.

4. Add in creamed corn, corn kernels, coconut milk, and stir until combined.

5.  Just before serving, flake salmon into chowder, checking for bones.

6. Add in parsley, and salt and pepper and cook until salmon is warmed.

Serve steaming hot in a big bowl, with a nice glass of white wine and some great crusty bread and you have yourself a soul warming, “oh so west coast” meal, perfect for a chilly evening.

Alternative Ideas:

• Can use chicken, shrimp/prawns, smoked salmon, BBQ salmon or canned salmon.
  
• Add hot sauce for more of a kick!
  
• Serve in a sour dough bread bowl for a fun alternative!
  
• Substitute coconut milk for heavy cream for a more authentic corn chowder taste.
  
• Substitute curry powder for fresh herbs such as parsley, rosemary, thyme, basil.
  
• For a vegan version, omit bacon and salmon and add more potatoes, asparagus, corn, celery and onions.

Notes:

For the crock-pot version –cook salmon and set aside and sauté bacon, onions, garlic, celery, asparagus and curry powder together in a pan until bacon is crispy and onions are translucent, transfer to crock-pot. Add the rest of the ingredients and set on high for 3-4 hours or low for 6-8 hours.

Since my hubby to be isn’t a fan of chowder, and this makes far more than I can eat, I put cooled chowder into mason jars and gave them to friends for a tasty dinner.

Although I haven’t tried it myself, you could probably freeze this recipe for a quick dinner, just be sure to stir it well as coconut milk has a tendency to separate after being thawed.

Creamy (no dairy) vegetable soup!

Wow… thank you for all the comments on yesterday’s post!!  I love Tasha’s idea about the deep purple!!  I will post a picture when I figure it all out!!

FYI – for those of you that liked the color it was Milk Pail by Martha Stewart!!

Onto FOOD!!

A few weeks ago I bought this stuff!!

I thought it would be great for lunches…

Super easy ingredients and pretty healthy too!!

I took it yesterday in my lunch and had it with some pita bread from the Farmer’s Market and some veggie soup!! and the verdict?

AMAZING!

It’s savoury and delish!! (and local YAY!)  If you live on Vancouver Island, look for it, it was about $5.50 for this block and I ate about 1/4 of it for lunch today!!    I found it in the deli section at Quality Foods!

I love finding new lunch worthy products!!

As for the veggie soup.

I served it over fresh spinach with dried chow mein noodles on top (for crunch)

 “Everything but the Kitchen Sink” Soup!

1/2 green pepper

4 carrots

2 stalks celery

2 precooked potatoes

4 broccoli stalks

1/2 head cauliflower

1/2 onion

4 cloves garlic

Just enough water to cover everything!!

Boiled it together for a few minutes (to make everything a wee bit soft, but not too soft)

Then I blended it all together (in batches)

In the final batch I added 1/4 cup cashews (for creaminess)

To this I added for flavour

1 tsp lemon juice

1 TBSP miso

1 cube (no) chicken bullion

1 TBSP hot sauce

and a bunch of spices (I think I added curry)

S & P to taste!!

It was tasty, we had it for 2 dinners (with some bread) and then I had it for lunch with the pate and pita!

Really you can just have fun with it, and add whatever you like!

I LOVED the spinach in it too! That was my favourite addition!

Happy Wednesday to you!!!!!!!!

Do you have any fun plans for the long weekend?  Do tell?