Vegan Food Nerd


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Cilantro-lime cashew cream

20141002_173044I used this as a topping together with a salsa roja on enchiladas but I’m only providing a recipe for the cashew cream sauce here, because I didn’t do any measuring for the rest of the dish. Sorry! However, if you’re new to cashew cream recipes, this will be a great one to add to your repertoire. It’s really flavourful and added a great dimension to the enchiladas, and I imagine it would be great for any Mexican inspired cooking in your household. I plan to use the leftovers with tacos since I got soooo many corn tortillas in the pack I picked up at the market today.

It would also be great to use as a topping for risotto or quinoa cakes, vegan chilli, or for your next buddha bowl. It tastes great uncooked, but it also worked out well baked with the enchiladas. Let me know where you end up using it!

Notes:

  • If you’re unprepared, like I often am, you can boil the cashews. Simply add to a pot with plenty of water and boil for 30 minutes. Just watch the water level as the cashews soak up the water. Allow to cool before blending.
  • Feel free to experiment! Add some roasted red peppers, or some different spices.
  • If you’re not sure how spicy your jalapeno will be, add less and taste your sauce. You can always add more spice.
  • The enchiladas I made had a sweet potato, black bean, red pepper and mushroom filling spiced with cumin, chilli powder, ground coriander, smoked paprika and salt and pepper. We also added some of this sauce to the inside of each tortilla before adding the filling and rolling. Feel free to make something similar because it was a great combination.

Ingredients

1 cup cashews soaked for 4-6 hours or overnight, then drained
1/2 a large avocado, or 1 whole small/medium avocado
2 limes, juiced
2 cloves garlic
1 cup of fresh cilantro
1/2 cup to 3/4 cups water
1/4 to 1/2 jalapeno sliced
1/2 tsp salt
pinch of cumin

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my poor tortillas broke as I rolled them..next time I’ll remember to heat them slightly!

1) Add all ingredients to a food processor or powerful blender and process until smooth. Be sure to scrape down the sides of the bowl occasionally and give your motor a rest every once in awhile. It will likely take 4-5 minutes to get it to a really smooth consistency. Add more water if the sauce is too thick.

2) Taste for salt and seasonings and spice. Add as you please and process again until smooth. If your limes aren’t particularly juicy you will likely need to add more lime (mine were big and juicy!).

3) Use as a topping for enchiladas, tacos, tostadas or any other recipe calling for a delicious sauce!

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2 Comments

Pickled Jalapenos

20140908_090606I know, I know, another canning post. Canning and pickling season is upon us though! I’m not actually hugely into spicey things – I’m a bit of a spice wuss if you may – but I do like an added kick for certain foods and have been learning to tolerate our variety of hot sauces we like to use! These pickled jalapenos were done more as an experiment for the dude in my life, because he loves them, and it’s nice to have your own homemade products and all. We actually just picked up 4 large jalapenos from our farmer’s market and this made two 250 ml jars of pickles plus one 125 ml jar (which is plenty for us, but you can double, triple or quadruple the recipe as you please!) It’s nice to experiment though, so if you don’t want to commit to a large canning job, this is a good one to try out.

Notes:

  • As always, please ensure you have an understanding of proper canning techniques before attempting this.
  • I used a water bath canner, small pot for jars/lids, medium pot for the brine, metal ladle, funnel, 2 250 ml mason jars with lids and seals, 1 125 ml jar with lid/seal, canning tongs and the magnetic lid/seal picker upper.
  • The slices have a tendency to float so you can probably pack them in more tightly in the two larger jars and forgo the 3rd smaller jar.
  • These are spicy! They have a great flavour though.

Ingredients

4 large jalapenos
1 1/2 cups vinegar
1 1/2 cups water
1 tbsp sugar
1 tbsp pickling salt
1 1/4 tsp pickling spices
1 garlic clove

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1) Wash and dry jalapenos, and slice each, removing the stem end.

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20140906_1802152) Prepare brine by combing water, vinegar, salt and sugar and bring to a boil in your saucepan.

3) Prepare jars by sterilizing in a water bath or in an oven at 275 F.

4) Add 1/2 tsp of pickling spice and a 1/4 of a clove of garlic to each of your 250 ml jars. Use half of that for smaller jars or depending on your tastes you may want to add a bit more garlic and pickling spice to each jar.

5) Pack jalapeno slices into each jar, and fill with brine, leaving 1/4″ of space at the top. Use a knife or chopstick and insert into the jar and move around the perimeter of the jar to remove air bubbles.

6) Process in your water bath for 10 minutes. Let sit for a week in a cool, draft free area before opening!

Makes 2-3 jars.