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View the full post, recipe and more at www.elanaspantry.com.
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This is a fun and festive fall party mix that my family and friends look forward to every year about the time you see the candy corn show up in the grocery store. This makes a huge batch.
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This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. BIG statement. But true...
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
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A perfect salad to take to the seashore, or just to your kitchen table. It 's chock full of goodies like pineapple, apples, mandarin oranges and cashews. And pasta shaped like miniature shells. But the dressing is special - pineapple juice and almond extract stirred into a bowl of mayonnaise.
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This recipe yields a chewy granola bar versatile enough to be adapted to your personal tastes or dietary need.
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This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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Pan-fried bread slices are dipped in a cardamom-scented syrup and simmered with milk, raisins, and nuts for a richly delicious Indian-style dessert.