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Found 6 results

  1. Cashew chicken is one of my favorite Asian dishes, but it's almost always made with Hoisin sauce, which usually includes wheat flour, so I usually avoid the temptation to order it when I'm out. So, recently, just as I was recalling my love of cashew chicken, I remembered the gluten-free hoisin sauce in my refrigerator, and I was off to the races. This recipe for cashew chicken is easy to make, and delivers a tasty dish that will please most eaters, and help you to liven up your dinner repertoire. Ingredients: 1 pounds boneless, skinless chicken breast, cut into bite size strips, about 1-inch x ¼-inch each. 1 tablespoon cornstarch 2 tablespoons vegetable oil, such as safflower 5 slices ginger 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces ½ red bell pepper, sliced 1 stalk of celery, sliced ½ tablespoon gluten-free hoisin sauce (I use Premier brand) ½ tablespoon gluten-free oyster sauce 1 teaspoon gluten-free soy sauce 1 teaspoon teaspoon rice vinegar 3 tablespoons water 3 dashes white pepper powder ½ teaspoon sugar â…› teaspoon sesame oil ¾ cup toasted raw cashews ¼-½ teaspoon crushed red pepper flakes Salt to taste White rice, for serving (optional) Directions: In a medium bowl, toss chicken with cornstarch until chicken is coated; season with ¾ teaspoon salt and ¼ teaspoon pepper. Heat a tablespoon oil in a sauté pan over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic, ginger, and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add sesame oil, celery, red peppers, oyster sauce, hoisin sauce, soy sauce, pepper and water, and cook, tossing, until chicken is cooked through, about 1 minutes or so. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
  2. This recipe makes a great, healthy snack that is perfect to tide you over between meals! Gluten-Free and Vegan Serves 4 Ingredients: 4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds 2 Tbsp. olive oil Juice of 1 lemon 1/2 tsp. lemon zest 1 cup ground cashews 2 tsp. cumin 1/4 tsp. sea salt Directions: Preheat oven to 375 degrees F. Lay fennel fronds in a large baking dish lined with tin foil; top with fennel bulb pieces. Sprinkle with olive oil, lemon juice, lemon zest, cashews, cumin and sea salt. Bake for 25-30 minutes or until golden brown. Remove from oven; set aside to cool for 2 minutes before serving. Serve warm with a dollop of hummus, guacamole or salsa. Enjoy.
  3. Vegan Chocolate Cashew Fondue. It's gluten-free and dairy-free and soy-free! Ingredients: 12 oz. gluten-free chocolate chips 2 Tbsp. cashew butter 1 cup rice milk 2 Tbsp. Barlean’s Berry Greens Powder 1 tsp vanilla extract 1/4 tsp ground cinnamon 2 Tbsp. ground cashews Fruit (such as strawberries and pineapple, chopped into cubes for dipping Skewers Directions: Combine all ingredients in a slow cooker. Cook on medium heat, stirring occasionally, until chocolate is melted and smooth. Serve in a fondue pot or serve in your slow cooker set to low heat with a variety of fruit on skewers for dipping. Add extra rice milk to thin out the fondue if desired.
  4. A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit. Ingredients 3 large sweet potatoes 1 Tbsp. extra virgin olive oil 1 large Vidallia onion, chopped 1 clove garlic, minced 1 Tbsp. balsamic vinegar 3 cups low sodium vegetable broth 2 cups Greek plain yogurt 1 tsp. all spice 1 tsp. chili powder ½ cup cashew butter 1/4 tsp. sea salt Topping: 1/3 cup fresh cilantro Directions Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside. In a large saucepan, heat oil. Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes. Add balsamic vinegar, all-spice, chili powder, and sea salt. Cook for 10-15 minutes. Peel sweet potatoes and chop into small chunks. Place into a food processor along with the vegetable broth, Greek yogurt and cashew butter; puree until smooth. Add the puree to the pot and mix well. Transfer to serving bowls; garnish with cilantro.
  5. I was pleasantly surprised by the texture, taste and quality of Bakery On Main's Coconut Cashew truebar. I love coconut, and the gluten-free bar had the perfect amount of real, shredded coconut. The rice crisps gave the bar a Rice Crispy treat-like taste and texture that I loved. The bar also contains other healthy ingredients such as chia seeds, which are high in omega 3’s, and it is non GMO and packs 3g (12%) of daily recommended fiber. Bakery On Main really hit a home run when they created this wonderful and healthy gluten-free bar, and it will soon be a fixture in my home’s pantry! For more info visit their site: www.BakeryOnMain.com. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  6. This recipe comes to us from Catherine Walton. 1 ½ cups cashews: grind in blender 1 cup water: add to cashew mix, and blend until creamy 1 cup oil: add in a very slow stream, with blender running ¼ cup maple syrup or honey: add ½ teaspoon vanilla or almond extract (gluten-free brand): add A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend. 1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.) Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)
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