- 1 cup raw cashews or cashew pieces
- Water to cover, OR, *boiling water to cover
1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.
* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.
2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.
3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.
4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.
Based on a recipe from Vice chef Matty Matheson.
- 6 tablespoons olive oil
- 5 garlic cloves, minced
2 birds eye chiles, seeded and minced
2 long red chiles, seeded and minced
- 2 medium yellow onion, roughly chopped
- 3 Tbsp ginger, peeled
- 1/2 cup ghee
- 3 tablespoons tomato paste
- 3 tablespoons turmeric
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 3 1/2 cups tomato puree (crushed tomatoes)
- 1 tablespoon dried Fenugreek leaves
- Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
- Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- handful of fresh cilantro
1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.
2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.
6. Add your protein and vegetables, and simmer until cooked, about 15 minutes more.
7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- red or yellow onion, chopped
- a couple of cloves of garlic, chopped
- big drizzle of olive oil
- Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
- fresh-ground black pepper to taste
- 12 links (about 10 oz.) turkey breakfast sausage links
- 1/2 cup Mozzarella, grated
Preheat oven to 450F
Spray a medium-sized baking dish with non-stick spray.
Put veggies into the baking dish, toss with ~1 teaspoon olive oil, sprinkle with seasoning and fresh-ground black pepper, and put the dish in the oven to bake for 20 minutes.
While the veggies cook, heat olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes.
Remove to cutting board, line them up, and cut sausages into bite-sized pieces (alternatively, cut up the sausages beforehand and saute the pieces).
When the peppers have cooked for 20 minutes, stir in the cooked sausages and bake for 5 minutes more.
Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the top and return dish to oven to broil for a couple of minutes, or until the cheese is nicely melted and starting to brown. Serve hot.
Put into the Instant Pot and stir till combined:
- 2 cups dried, unsoaked pinto beans, washed and picked over
- 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
- 1 large onion, chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes. When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
- handful of grated sharp cheddar cheese
- handful of chopped red, or sweet, onion
- small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine. It will thicken a great deal as it cools.
serves 3, doubles easily but needs larger pans
Preheat oven to 425F, with both racks in the centre of the oven.
In a baking pan or sheet, toss together and set aside**:
- 2 pints cherry tomatoes (about 4 cups)
- a good pinch of salt
- a couple of tablespoons of olive oil
In a large bowl, toss together with hands**:
- •eggplant, about 225g or 1/2lb, cut into bite-sized pieces
- •2 medium zucchini, cut into bite-sized pieces
- •1 red bell pepper, cut into bite-sized pieces
- •1 or 2 cooking onions, cut into bite-sized pieces
- •3 to 4 cloves of fresh garlic, minced
- •a generous splash of olive oil (2 to 4 Tbsp)
- •balsamic vinegar (a couple of Tbsp)
- •1/4 tsp salt
- •freshly ground black pepper (about 20 grinds)
- •a large pinch of dried chilli flakes
Spread out this mixture on a very large baking sheet, in one layer.
Place both pans into the preheated oven, with the tomatoes on the bottom rack, and the vegetables on the top rack. Bake for 20 minutes.
Remove pans from oven, and give each a stir, trying to flip the vegetables to brown the other side.
Put back in oven for 10 minutes, or until golden, and the tomatoes are bursting and juicy.
* If you are serving over pasta, reserve about 1 cup of the cooking water. First, toss the tomatoes and some cooking water together with the pasta, so that the tomatoes and their liquid coat the pasta.
* If serving over grains, just toss the tomatoes and their juices with the grains.
Put the tomatoes and pasta or grains into a serving bowl and top with the contents of the vegetable pan.
Sprinkle on top, if you have it:
- 1 Tbsp chopped fresh oregano, or 1 tsp dried**
- 2 Tbsp chopped fresh basil
- 1 tsp chopped fresh thyme, or 1/4 tsp dried**
Serve with freshly grated parmesan.
** If you are using dried herbs, toss them with the tomatoes and vegetables at the same time as the olive oil and balsamic vinegar.
For an exact recipe, which I have adapted, go to Cookie & Kate.
(adapted from http://www.twosleevers.com)
This recipe easily doubles, however, I use a little less than 2x the water.
Place in Instant Pot:
- 1/2 cup whole black urad dal, washed and picked through for stones, etc
- 2 bay leaves
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 1 1/2 cups water
Set manually at high pressure, for 30 minutes. Let the pressure release naturally. When pressure has returned to normal, remove the lid and lightly mash some of the dal (to your preference). Do not drain the dal.
While the dal is cooking, in a small bowl whisk together, and set aside:
- 1/4 cup Greek yogurt
- 1/2 cup half-and-half, whipping cream, or cashew cream
- 1 tsp salt
In a small frying pan or saucepan, melt:
- 2 tsp ghee
In the hot ghee, gently toast:
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp whole cumin seeds
To the pan, add, cook, and stir:
- 1 Tbsp tomato paste
When the tomato paste has absorbed the ghee, remove from heat to cool a little. Whisk this mixture into the yogurt/cream mixture.
Add the yogurt/spices mixture to the cooked dal in the Instant Pot, and stir gently until combined.
Add a small handful of:
- finely chopped cilantro
Stir gently, and let the cilantro heat through.
Serve with brown basmati.