Cashew Alfredo with Broccoli and Peas

This year, we’re making life simpler. For this cashew sauce, we’ve borrowed lots of ideas from lots of places, but this is what we did last night.

3/4 c. roasted *un*salted cashews soaked for several hours
1/4 c. rice milk
1/4 c. nutritional yeast
2 TBL tahini sauce with garlic and lemon (from Trader Joe’s)
1 tsp Braggs
salt and pepper to taste

2 TBL Earth Balance
1 shallot, diced
1/2 tsp garlic powder
1 package frozen broccoli
1 c. frozen peas
salt and pepper
1 package sweet potato noodles (cooked according to directions)

While the noodles are boiling, blend together the sauce ingredients. Drain the noodles and rinse with cold water. Cut them with scissors to your desired length. Heat Earth Balance in the pot and saute shallot. Cook about 5 minutes, then add broccoli and peas, season with salt, pepper, and garlic powder. When veg is cooked, add noodles and turn heat to low. Toss with the sauce.

Sweet Potato Vermicelli:

Coconut-Cashew Curry with Chickpeas

Again, we borrowed adapted a recipe from Serious Eats. Delicious, seriously, delicious.

1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp curry powder
1 TBL Earth Balance or oil
1 small onion, finely minced (about 1 cup)
4 cloves garlic, minced
1 TBL fresh ginger, grated on the medium holes of a box grater
1 small red or green chili, finely chopped (or a jalapeno…)
1 tsp cayenne
1/2 cup cashew nuts
half of a 14-ounce can coconut milk (i.e. 7 oz)
3 cups of cooked chickpeas (or 2 cans, drained and rinsed)
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
Kosher salt
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped

Heat oil/buttera large saucepan over medium-high heat until melted, then add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan. **optional, you can blend this now, but we didn’t.**

Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in cilantro. Serve with rice or naan and garnish with extra lime wedges and cilantro.