Menu week-Cashews

Posted on by ofri5238

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Roasted broccoli, cauliflower and sweet potatoes

Maakuda- Tunisian quiche

Cream of broccoli

Beef stroganoff

fish tacos with cream

Coleslaw with cashew cream

Spiced chicken breast

Cashew balls dessert

Cooking steps:
1. Make cashew cream
2. Slice cabbage, mushrooms roasting vegetables
3. Roast vegetables
4. Slice fish, beef, chicken in that order on the same board
5. While the vegetables are roasting, prepare the curry and stroganoff
6. Keep fish spiced but ready to cook before you eat
7. With the left over spice rub from the fish make the chicken
8. Prepare Maakuda
9. Prepare soup
10. Prepare dessert

Cashew cream

  • Blender
  • 3 cups whole raw cashews
  • 1 sprinkle sea salt
  • 1 drizzle raw honey

  1. Add water as high as the cashews

  2. Grind in a high powered blender and add the salt and honey.

Roasted broccoli cauliflower and sweet potatoes

  • Baking sheet
  • 1 Head Broccoli
  • 1 Head Cauliflower
  • 3 Sweet potatoes
  • olive oil
  • salt

  1. Break the cauliflower and broccoli into florets

  2. Cut the sweet potatoes into large chunks

  3. Drizzle with olive oil and place close to the heating element, under the broiler. Broil on high until charred and soft, approx. 10 minutes

Side Dish
American
soup

Maakuda

  • Round baking dish 6-8"
  • Roasted vegetables-2 medium Potatoes (butter potato/yellow potatoes, 1/2 large Onion, 2 medium Carrots)
  • 1 cup Frozen Peas
  • 1 cup chopped Parsley
  • 2 tbsp. Olive Oil
  • 2 Eggs
  • ½ tsp. Turmeric
  • 1/2 tsp. Black Peppers
  • 1/2 tsp. Salt

  1. Mix the roasted vegetables and grind them using an immersion blender. Add the seasoning and eggs.

  2. Oil a medium round baking pan, 6-8″ in diameter place the vegetable mixture in and bake at 400F until the vegetable bake is firm and golden brown
Side Dish
Mediterranean
vegetarian

Cream of broccoli

  • Small pot for soup
  • 1 head roasted broccoli
  • 2 cloves garlic
  • 1 tbsp Better than bouillon (Vegetarian)
  • 1/2 cup Cashew cream
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

  1. Add all the ingredients to the pot

  2. Add water to broccoli line

  3. Simmer for 10 minutes and grind with an immersion blender

Soup
American
vegetarian

Fish tacos and chicken breast

Chipotle lime dressing

  • 1 cup cashews cream
  • 1 tablespoon Goya chipotle pepper in adobo sauce (or chili powder)
  • 2 cloves garlic fresh
  • 1 teaspoon cumin
  • 2 tablespoons lime juice (approx 1 lime)

Fish

  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 lbs white fish/shrimps of choice (cod fillets (or other fish, especially salmon or trout) no bones)
  • 1 tablespoons oil

Spiced Chicken

  • 1 lb. Chicken breast
  • 1 tbsp olive oil
  • Spice mixture from fish tacos

Dressing

  1. To cashew cream add about ¼ cup cold water, chipotle pepper, adobo sauce, garlic, cumin, and lime juice.

  2. Blend on high speed until a smooth consistency like thick sour cream. If it is too thick and not moving, simply add a little more water about a tablespoon at a time.

  3. Some of the dressing will be used for salad

  4. Fish:
  5. In a small bowl, combine smoked paprika, coriander, cumin, garlic powder, salt and pepper to create a dry rub.
  6. Heat skillet or sauté pan on medium heat. Toss fish fillets with dry rub. Add coconut oil and fish to the pan. Cook on one side 4-5 minutes to crisp, flip and cook about another 3-5 minutes depending on the thickness of your fish (thinner fillets require less time).
  7. Remove from heat and flake into big chunks for serving.

Instructions for chicken

  1. Slice the chicken breast in a criss-cross pattern on one side, not all the way through. Rub the oil and spice mixture. Cook before you eat

  2. In a very hot skillet, fry the chicken on one side for 3 minutes, with a little bit of olive oil. Once the chicken browns, turn off the heat and cover the skillet, chicken should be perfectly cooked through, yet juicy after 4 minutes.

Cashew energy balls

  • 110 g packed, soft pitted dates
  • 50 g raw cashews
  • 30 g unsweetened fine coconut
  • 1/8 tsp sea salt (optional)

  1. Mix everything with an immersion blender and form into balls

Dessert
healthy dessert

Coleslaw

  • cutting board+knife
  • Large mixing bowl
  • 1/2 Cabbage, sliced thin
  • 2 carrots, grated
  • 1 juice lemon (or other vinegar)
  • 3 scoops mayonnaise, vegan or not
  • Salt and pepper
  • 1 drizzle Maple syrup
  • 4 Sprinkles smoked paprika

  1. Slice the cabbage thin, grate the carrots

  2. Mix the mayo, spices, syrup and vinegar

  3. Add the vegetables and toss together. Let it rest before eating.

Salad