Feb. 19th was National Day of Chocolate Covered Nuts. Here is my recipe.
4 ounces non-dairy chocolate
1 cup nuts, roasted & unsalted (I used cashews)
1/4 teaspoon coconut or Crisco
Melt the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts. Stir to coat nuts; pour out onto waxed paper lined pan to cool. Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).
This week I am sharing a quick and easy recipe – fish fry. I’ve tried several varieties with this recipe; all have been successful. My favorite two are cashews & cornmeal – just change this one ingredient, leaving all the rest the same for a delicious change. I’ve also used both tilapia & salmon with this as well – both work well with this recipe. It would also work well with most any other fish.
3/4 cup flour (I prefer unbleached, all-purpose)
1 cup cornmeal OR ground up cashews
Salt (I use the pink Himalayan salt in a grinder – 3-4 grinds or so, to taste
1-2 teaspoons hot and smoky seasoning (use your favorite & use more if you want a deep smoky flavor)
1 teaspoon onion powder
1 1/2 teaspoon garlic powder
Whisk all ingredients together.
To cook fish (2 servings)
2 tilapia filets, thawed; rinsed & patted dry
3/4 cup cashew milk (or your choice of milk)
3/4 – 1 cup of fish fry mixture
Put the fish fry mixture in a long bowl and pour the milk in a separate long bowl.
Heat about 1 tablespoon olive oil over medium heat.
Dip the fish filet in milk & dip in fish fry mixture.
Carefully lower coated fish in hot oil and cook 3 minutes or so, until golden; carefully flip to the other side & cook another 3 minutes or so until golden.
Drain well on paper towels a minute or two & serve hot.
I miss dairy; to be exact, I miss CHEESE! I also miss ranch dressing – for my veggies. I prefer oil/vinegar based dressing for my salads (vinaigrette/Italian/etc), but for dipping veggies I only want ranch – so choosing to play with a non-dairy ranch dressing came into my mind early on in my non-dairy journey; I’ve just now found a combination that I really enjoy with fresh veggies.
Here is a “Creamy Dressing”. Can be creamy garlic or ranch. Make it your own!
1 cup raw cashews
2 cups cashew milk
1-2 tbsp garlic, minced (to taste, add more if you like garlic; less if you don’t)
3 tsp vinegar (I used unseasoned rice vinegar)
3 tbsp fresh parsley, finely minced
2 tbsp chives, finely minced
1/2 tsp onion powder
teaspoon garlic powder
1/4 – 1/2 tsp sugar (1/2 tsp is a little on the sweet side, but not sugary like a sweet dish)
dill weed, optional
Grind raw cashews into fine powder (I use my coffee grinder).
In blender, combine cashew meal, cashew milk & garlic; blend until combined.
Next, strain mixture into bowl or blender bowl using a fine mesh sieve to remove as much of the remaining nut chunks as possible (to have a smooth dressing).
add remaining ingredients to blender bowl & mix until finely blended. Keep in refrigerator in sealed jar or bowl. Use within about a week.
This is delicious for more than just dipping veggies or on salad. See below for a bonus recipe that I used this creamy dressing with.
In baking dish, drizzle some olive oil & sprinkle a very little salt & pepper. Over that, place sliced onions & repeat with olive oil and S&P. On top of the onions, lay the tilapia and repeat again with the olive oil and S&P. Bake in oven at 350* for about 8-10 minutes or until fish is cooked through & flakes easily with a fork. Remove to serving plate and drizzle creamy dressing over; place cooked onions on plate and add creamy dressing again.
Also great is frozen peas; cooked through & tossed with some of the creamy dressing…YUM, YUM, YUM!
Below are pictures for this recipe.
I hope you enjoy this recipe; please leave a comment and tell me your ideas for this creamy dressing!
This recipe is from a special lady named Eva. She was inspiring. After her husband passed away, she raised her children on her own and during that time, returned to school and became a registered nurse. Later in her life (60’s) she returned to school again and became a massage therapist. She continued as a massage therapist until she was in her late 80’s. Sadly, we lost this lovely lady last September. She was in her mid-90’s. One of the things Eva was known best for was her fettucine. It was a staple at the church’s monthly potluck. She graciously shared her recipe with the ladies of the church years ago. When I was thinking about what recipe to share, this came to mind. The second recipe is the creamy alfredo recipe I was contemplating prior to thinking about Eva’s recipe. Because both recipes are delicious I had to share both of them with you. Enjoy!
7 cups pasta, cooked
1 ½ cubes Earth Balance
8 oz cream cheese (I use Dayia brand)
1/3 c water
2 garlic cloves, crushed
½ c Mock Parm (parmesan cheese) (scroll down to the next post to see the recipe for Mock Parm)
1/4 c non-dairy Mozzarella Shreds (I use Dayia Brand – this is not in the original recipe – it is to take the place of the parm)
2 tbsp parsley
Combine Earth Balance, cream cheese, water, pepper and garlic.
Microwave 3 minutes; using a wire whisk, stir occasionally until well
add Mock Parm, mozzarella shreds and parsley.
Combine with pasta and serve.
Creamy Mock Alfredo
1 c raw cashews, ground into fine powder (I used coffee grinder)
2 c cashew milk
2-3 tsp lemon juice
1 tsp salt
1 tsp onion powder, heaping
1 1/2 tsp garlic powder, heaping
3/4 c Mock Parm
1/2 cube Earth Balance
3 tbsp spoonfuls of minced garlic, heaping (I used jarred to save time)
1/2 c mozarella shreds, blended into small pieces
1/4 c parsley
Place the cashew meal in your blender with the almond milk, 2 teaspoons lemon juice, 1 teaspoon salt, and onion powder. Puree until smooth.
Melt Earth Balance in a large sauce pan over medium heat. Add the garlic and sauté for 1 minute.
Pour the cashew cream into the pan, through a fine mesh sieve, if desired, to remove any little nut bits remaining.
Add in remaining ingredients except parsley and whisk
Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes. If it thickens too much, add splashes of almond milk to thin.
Add parsley and mix in; season to taste with additional salt, if needed and serve.