Cashew Cream Recipe {dairyfree and Vegan}

Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream

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Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream

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Cashew Cream makes a wonderful dairy-free, vegan substitute for heavy cream.

You might have noticed we’ve made a few changes here on Jeanette’s Healthy Living. I am super excited to unveil a new blog design with an updated look and feel, thanks to Julie from Deluxe Designs and Shauna from SMD Web & Blog Design . The inspiration for mynew logo was the sunrise above the clouds at Haleakala Volcanoon the island of Maui, one of nature’s most spectacular wonders that I experienced with myfamilylast summer and on my honeymoon. Can yousee the sun peeking through all the layers of color in the new logo?

And now onto our Cashew Cream. About five years ago , I discovered cashew cream. What an eye opener that was. Cashew Cream is a wonderful dairy-free, vegan alternative for heavy cream. Although it won’t whip up like heavy cream, it’s great in soups, sauces and desserts that call for heavy cream. It’s so easy to make and the mouthfeel is rich,creamy and has dairy notes.

Cashew cream is typically made with raw cashews, but I decided to boil the cashews first because the cashews I used were from the bulk bin and I was nervous about the cleanliness of the nuts sinceI was giving it to afriend with a compromised immune system.It’s just an extra ounce of precaution. I’ve made cashew cream without boiling the nuts first and it works just fine.

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Recipe type: vegan

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Source: Jeanette’s Healthy Living

Spicy Watermelon Margarita Recipe

Spicy watermelon margarita - cookieandkate.com

When your day isn’t going your way, make margaritas! That’s what I say. When six o’clock rolled around yesterday, I satisfied my margarita craving with one of these thoroughly refreshing, sweet-and-spicy watermelon margaritas. They’re the latest in my collection of seasonal margaritas and I implore you to make them while the melons are still here.

watermelon

These margaritas aren’t far off from last summer’s honeydew margaritas. Basically, you scoop the melon into your blender (I used my awesome new Vitamix 5200 , thanks Vitamix!). The blender will turn the melon into juice in no time flat. You may or may not want to strain the pulp out of the juice, depending on your watermelon and your personal preferences.

margarita spice rim

Naturally, the quality of your watermelon makes a huge difference in the flavor of your watermelon juice, so hunt down a good one at the farmers’ market if you can. I’ve found that the best watermelons for juice are any watermelons other than the standard grocery store variety, which is what I used here out of necessity. Boo.

how to make spicy watermelon margaritas

The recipe as written below will yield plenty of juice for multiple margaritas (the actual amount will depend entirely on the size of your watermelon). I typed up the margarita ingredients per cocktail so you can make one at a time or multiply at will. If you want to make a pitcher of these, just multiply the ingredients and stir them all together in a pitcher with ice. Keep in mind that the longer you let the jalapeño hang out in the pitcher, the spicier your margaritas will get, so you might want to fish those out after a while.

watermelon margarita ingredients

  • Spicy watermelon margaritas - cookieandkate.com

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    Watermelon margaritas recipe - cookieandkate.com

    Author: Cookie and Kate

    Spicy watermelon margarita recipe - cookieandkate.com

    Recipe type: Cocktail

    Cuisine: Mexican

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    Serves: 1 cocktail

    Ingredients

    Source: Cookie and Kate

  • Mexican Corn Tomato Feta Salad Recipe

    Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

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    Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

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    You’ll find all the flavors of Mexican street corn in this Mexican Corn Tomato Feta Salad.

    Although summer doesn’t technically end for another few weeks, many folks tend to think of Labor Day as the end of summer. For me, I try to hold onto summer as long as possible. Our winters are way too cold and long here in Connecticut, especially the last couple of years, so I’ve been buying as much summer corn and fresh tomatoes as we can eat each week from our local farmer’s market.

    Starting thisweek, our house is going to be very quiet. We were so fortunate to have the twins home this summer, and now they’re off to start their sophomore year in college. Big dinners will be replaced by much smaller meals. Daily loads of laundry will diminish to just a few loads a week. The noise level will become just a hum with onlyone son at home.

    This creamy Mexican Corn Tomato Feta Salad has all the flavors of Mexican street corn with the works, just in salad form. To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.

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    Serves: 6

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    Source: Jeanette’s Healthy Living

    Cherry Tomato & Summer Squash Pasta

    Super simple and fresh summer pasta recipe - cookieandkate.com

    Are you struggling this morning? Me, too. I caught up with family and friends in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza. It’s been glorious and I’m struggling to get back into work mode. Only have three and a half more days until next weekend!

    summer squash and cherry tomatoes

    I made this light but creamy pasta dish before I left town, and I might just make it again when I get back. It’s simple to make, plus it’s loaded with veggies and tastes much more indulgent than it really is. Burst cherry tomato juices, a little bit of butter and goat cheese, and reserved pasta cooking water form the most delicious of sauces.

    Roasted cherry tomatoes and summer squashCreamy cherry tomato summer squash pasta - cookieandkate.com

    That pasta cooking water is magical, so don’t forget to save some before you drain the pasta. It’s full of starch, which lends a fat-free creaminess to the pasta sauce, and helps the sauce stick to the pasta instead of just running off into your bowl.

    pasta

    We cooked the pasta in a relatively small pot, which meant that we got super concentrated cooking water, which I actually recommend. If Serious Eats says it’s ok , then I can, too, right?! (If you really want to geek out with me, check out “ Does Adding Pasta Water Really Make a Difference? ,” too. Let’s discuss!)

    Simple summer pasta recipeCreamy cherry tomato summer squash pasta - cookieandkate.com

  • Creamy cherry tomato summer squash pastaCreamy cherry tomato summer squash pasta - cookieandkate.com

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    Creamy cherry tomato summer squash pasta - cookieandkate.com

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

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    Source: Cookie and Kate

  • 16 Endofsummer Tomato Recipes

    Get your fill of summer tomatoes while they're still here! Find 16 fresh tomato recipes at cookieandkate.com

    The days are getting shorter and I’m mourning the loss of our 9 pm evening strolls. It might still be ninety degrees outside, but those earlier sunsets mean that scarf weather and pumpkin lattes are on their way. For now, I’m getting my fill of those glorious end-of-summer tomatoes.

    Great tomatoes hardly need preparation to make a meal, but I’ve rounded up my sixteen favorite ways to enjoy them below. All of them would go over great at Labor Day potlucks, I might add! If you need more inspiration, check out these barbecue salads and sides .

    No. 1: Mediterranean Stuffed Tomatoes with Quinoa

    Aren’t these guys cute? Tomatoes stuffed with quinoa, artichoke and feta.

    No. 2: Caprese Pasta Salad

    Super simple pasta dish featuring my favorite—burst cherry tomatoes!

    No. 3: Heirloom BLT Salad (with Coconut Bacon!)

    This salad is a stretch from traditional BLT sandwiches, but it is so good. Trust me.

    No. 4: Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

    This one’s a beauty, right? You could grill the romaine to take it to another level.

    No. 5: Cherry Tomato Arugula and Sorghum Salad

    More burst cherry tomatoes! This time, with arugula and sorghum, a really fun whole grain.

    No. 6: Arugula-Almond Pesto Pizza

    You have to make this stunner before summer ends!

    No. 7: Sweet Corn Salad Wraps

    These hearty cabbage wraps make a great appetizer or fresh dinner.

    No. 8: Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

    More pesto and burst cherry tomatoes. You just can’t go wrong with those two.

    No. 9: Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes

    If you like runny yolks, you’re going to love this one.

    Source: Cookie and Kate

    Greek Grilled Octopus with Rosemary and Thyme Recipe

    Greek Grilled Octopus - tender and flavorful, this octopus is marinated in olive oil infused with garlic, rosemary and thyme

    This Greek Grilled Octopus is marinated in olive oil infused with garlic, rosemary and thyme.

    Greek Grilled Octopus - tender and flavorful, this octopus is marinated in olive oil infused with garlic, rosemary and thyme

    I love grilled octopus. I also love squidtentacles. I had the best Greek Grilled Octopus a few years ago at a little restaurant in Florida, and have been trying to recreate it at home. The trick is to make sure the octopus is cooked until nice and tender. I’ve read that the Greeks tenderize octopus by throwing it against rocks. After doing a little more research, I found that pressure cooking octopus is an easy and fast way to cook octopus until it is fork tender. It takes just ten minutes.

    Greek Grilled Octopus - tender and flavorful, this octopus is marinated in olive oil infused with garlic, rosemary and thyme

    There are three steps to makingthis Greek Grilled Octopus. First, the octopus is cooked in seasoned liquid. Then, the cooked octopus is marinated in an herb garlic marinade scented with rosemary and thyme. Finally, the marinated cooked octopus is charred on the grill. If you cook the octopus in a pressure cooker, it really doesn’t take as long as you’d think.

    When I picked up this octopus from the supermarket, the lady next to me asked what it was. I have to admit raw whole octopus is not the prettiest thing. But, if you venture to try making this Greek Grilled Octopus, it will be transformed into a dish that will impress your family and guests.

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    Serves: 6 appetizer sizes

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    3.3.3077

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    Source: Jeanette’s Healthy Living

    Vegetarian Sushi Bowl Recipe

    Now this is how to make sushi at home! Vegetarian sushi bowl recipe - cookieandkate.com

    This post is brought to you by Sir Kensington’s.

    nori and sriracha mayonnaise

    Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, about five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day and deemed sushi rolls to be far too much work to make at home.

    nori with rice and mayonnaise

    To buy vegetarian sushi at restaurants (when it’s not on happy hour), though, is to spend way too much money on rice and cucumber. I definitely appreciate the skill involved after my own endeavor, but when do I want to spend ten dollars on rice and cucumber? Very rarely. Veeerrrrrry rarely indeed.

    carrot ribbons

    Homemade sushi bowls are the answer to my sushi conundrum. There’s no rolling involved, which means they’re much easier to make. You can get more creative with toppings, too, since you aren’t limited to options that roll up well. Best of all, these fresh but hearty bowls keep me fueled for hours.

    sushi bowl ingredients

    These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I opted for brown rice, which is part of the reason why these bowls fill me up. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler.

    carrot cuccumber sushi bowl

    The real kicker is the spicy mayo sauce drizzled on top, made with Sir Kensington’s mayonnaise and some sriracha. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and oh man I can because it’s healthy” territory.

    Homemade sushi bowl with spicy mayo sauce - cookieandkate.com

    Sir Kensington’s mayonnaise offers a perfectly creamy, tangy base, and I rest easy knowing that it’s made from free-range eggs and non-GMO sunflower oil. Mayonnaise is really just egg yolk whipped with oil and a splash of vinegar, so you can taste the difference in Sir Kensington’s mayo. It’s definitely a superior product, and how cute is that jar?! You can shop for Sir Kensington’s mayonnaise (and ketchup and mustard!) on their website or at your local Whole Foods.

    Vegetarian sushi bowl - cookieandkate.com

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    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Japanese

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    Source: Cookie and Kate