Tag Archives: Cashew Cheese

Healthy Fast Food Fried Rice

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This is hardly a recipe, but sometimes all you need is a direction. Also, As I have promised about this blog, the recipes are SIMPLE! And for some of the recipes, it will only take you 10 minutes do to, because of this simplicity.

This recipe for Healthy Fast Food Fried Rice is so so easy and a solid go to, if you need it to be fast and healthy (Who does not want to be fast and healthy? Raise of hands. No didn’t think so!). You can even cook the brown rice beforehand and then use the leftovers for this dish. And before you think it’s going to be super blend, remember that brown rice (the healthy rice) has a great taste and will always taste of more (and bette!) than your ordinary white rice. You can use this recipe as a side dish, to both fish and chicken or roasted veggies, if you dont eat meat. You can of course also eat it self standing, like I do (with a big chunk of cashew tomato cheese on it!).

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For one big portion to one very hungry person, all you need is…
2 cups of brown rice
2 cups of chopped mushrooms of your own choice
3 stalks of spring onions with the green as well
2 big handfuls of spinach
2 heaping tablespoons of coconut oil for the pan
Salt and peber to taste

Start by sauteing the chopped mushrooms and onions in the coconut oil. When it’s good and juice and soggy add the spinach. Cook until the spinach is soggy as well, then add the rice and stir thoroughly while still cooking. It’s really good if you can hear the rice being fried. Cook for another 5 minutes, then remove from heat and transfer to plates and enjoy.

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Vegan tomato cashew dip

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It think I said it before, but it needs repeating. What you can do with cashews is amazing! It’s the new dairy! Amazing! Anyways, wanted to try this recipe for so long, and saturday (while curing my hangover with tonnes of healthy food options) I gave it a go. It’s really easy and tasty, so no excuses.

All you need for a good size portion of the dip…
1 1/2 cup of raw cashews
1 cup of water
2 teaspoons of nutritional yeast
1/2 teaspoon of salt
1/3 cup of sun-dried tomatoes (you know the kind that just sits there, soaking up in delicious oil

This is how it’s done…
First blend the cashews with water, salt and yeast. Finally blend the sun-dried tomatoes, but roughly making sure they don’t go all blitzed. Place in the fridge to chill completely before serving on either one of my vegan crackers, with some oven-baked veggies or a nice piece of chicken or salmon.

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Veggies in Lemon Cashew Sauce

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Last year I completed 3 weeks of Dr. Junger’s Clean Program (If you haven’t done so, I can only recommend that you try it out). After completing the program I discovered the Clean blog. Bookmark it, bookmark it now! It’s a fantastic source of healthy clean eating. The Cashew “Cheese” sauce in one of the recipes – The Mushroom Lasagna – is to die for! Also, a slightly amended version of this is the foundation for this recipe and what makes the combination of delicious veggies strike a comforting cord. Who does not like comfort food, show of hands? Nope, didn’t think so…

For 2 people as a mains, or 3 people as a side dish – All you need is…
½ of a butternut squash, about 2 cups when it has been cut in small squared pieces
2 dark mushrooms, or mushrooms of your own choice
1 handful of fresh spinach leaves
1 head of broccoli, about 2 cups when the stem is removed and is plucked into sizable bouquets
2 teaspoons of coconut oil
1 tablespoon of olive oil

For the cashew cheese sauce (adapted from the Clean Program’s delicious Mushroom Lasagna and an all-time favourite):
Between 1-1 ½ cups of raw cashews
Between 1-1 ½ cups of water
The juice from 1-2 small lemons (how much do you like lemons? A lot? Then definitely 2!)
2 teaspoons of salt
1 glove of garlic
1 heaping tablespoon of nutritional yeast
Feel free to add your favorite fresh herbs in here.

Here’s what you do…
Peel off the skin of the squash and scoop out the threads and seeds. Chop the remaining meet in fine little dices. Chop the broccoli in sizable bouquets. Slice the mushrooms in fine slices.

In a medium sized baking dish lay out the mushrooms, then add the spinach leaves. On top of this add the broccoli bouquets, and finally the diced butternut squash. Place the 2 teaspoons of coconut oil on top and drizzle with the olive oil. Put away until you have the cheese sauce ready.

In a blender blend together all the ingredients for the sauce. Take out your baking dish and pour the sauce over the vegetables. Cook for 30 minutes in the oven at 200 degrees Celsius.