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Cashew Curry…

I am not a fan of many one pot meals but this is one that I am quite fond of.

The perfect mix of tender and rich cashews with bright vegetables that bring sweetness and a flavourful coconut curry sauce that ties all of it together with a splash of lime to brighten all of the flavours. It only takes a few minutes to come together and you could easily make it in the crockpot.

Cashew Curry with Rice

1 Onion
Garlic
Red pepper
Green onions
Peas
about 2 TbspCurry paste
Red chile paste (Sambal Olek)
can of Coconut milk
about 2 Tbsp of peanut butter
about 2 cups of Cashews
juice of one lime

Saute the onions and veggies until soft (but not too soft), add the garlic, curry paste, and red chile paste…

Add the cashews, coconut milk and the peanut butter and lime juice… simmer about 10 min and let thicken

Serve with rice… sprinkle more lime juice ontop

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Vege Pate…

vege pate wrap

I have been making this recipe for a while… It was a big Hit at Colin’s Party last year, my grandmother came back for thirds!!! I sent out quite a few e-mails with the recipe the day after…

Vege Pate

  • 1 1/2 cup Sunflower seeds, ground
  • 1/2 cup Flour, Whole wheat
  • 1/2 cup nutritional yeast
  • 1 Large Carrot, grated
  • 1 Large Potato, grated
  • 1 Large Celery stalk
  • 2 tbsp Lemon juice
  • 2 tbsp Oil
  • 1 Onion, fresh and grated or fried
  • Salt, pepper, Poultry seasoning (or Thyme, sage etc)

Preheat oven to 350
Ground Sunflower seeds, place in food processor, add flour, yeast,
grated veggies, lemon juice, oil and spices
Process until smooth, ajust seasonings (tends to need quite a bit)
Place in Square Cake pan and bake for about 45 min or until golden
brown. (don’t overcook or it will be dry)

I love serving it in a wrap (like the photo above)

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