Maple Spiced Pumpkin Cashew Cream
This is a sweet version of traditional cashew cream and excellent for metallic taste or bitter taste.
Alyx
Suitable to eat when you have these side-effects:
Suitable to eat when you have these side-effects:
Makes: About 1½ cups
Prep & cooking time: 25 minutes + 15 minutes soaking time
1
Ingredients:
- ½ small butternut pumpkin, peeled & diced into 2cm pieces
- Olive oil
- 2 teaspoons Christmas Cake & Pudding Spice (see note)
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup cashews, soaked for 15 minutes in 150ml hot water
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
Method
- Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
- Add all the ingredients including the cashew water to a blender and blend until creamy and smooth.
- Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste.
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Suitable to eat when you have
these side-effects:
Makes: About 1½ cups
Prep & cooking time: 25 minutes + 15 minutes soaking time
- ½ small butternut pumpkin, peeled & diced into 2cm pieces
- Olive oil
- 2 teaspoons Christmas Cake & Pudding Spice (see note)
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup cashews, soaked for 15 minutes in 150ml hot water
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
- Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
- Add all the ingredients including the cashew water to a blender and blend until creamy and smooth.
- Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste.
Makes: About 1½ cups
Prep & cooking time: 25 minutes + 15 minutes soaking time
- ½ small butternut pumpkin, peeled & diced into 2cm pieces
- Olive oil
- 2 teaspoons Christmas Cake & Pudding Spice (see note)
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup cashews, soaked for 15 minutes in 150ml hot water
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste.
- Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
- Add all the ingredients including the cashew water to a blender and blend until creamy and smooth.
- Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.
Method
- Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
- Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
- Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish.
- Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
- Serve on homemade fried rice.
Homemade Fried Rice
- Cook rice according to packet instructions.
- In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.
Breakfasts
Vege & Vegan
Mains
Desserts
Soups
High Protein
Snacks & Treats
Drinks & Smoothies
Breakfasts
Vege & Vegan
Mains
Drinks & Smoothies
Soups
High Protein
Snacks & Treats
Desserts
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
