With all the hype surrounding the environment and how its quality is deteriorating, we are sure you have probably heard how too much meat is bad for you and the environment by now. Globally, the animal agriculture is responsible for more greenhouse gases than the world’s ENTIRE transportation systems…let that sink in.
More demand for meat means more pressure on farmers for production, which in turn means more land required and more vegetation and water consumed just to meet that demand. Producing just one beef burger alone uses enough fossil fuel to drive a small car 20 miles.
Let your meat-eating days become goshts of the past (Get it?)
We know what you’re thinking… even if you DO ditch the meat, how are you going to get your daily protein fix? Vegetables like spinach, sweet corn and peas are good sources of protein as well as lentils and chickpeas. But today, the stars of the show are… you guessed it: NUTS!
We have scoured five scrumptious recipes for you featuring five different kinds of nuts, perfect for the winter season!
POTATO CURRY IN CASHEW-COCONUT MILK GRAVY
A very thick and rich potato curry with a gravy made with coconut milk and cashew nuts. It is spiced very well with the desi spices, and a final touch of kasuri methi and butter gives the curry a whole new taste.
2 medium sized potatoes (peeled and cut in cubes)
2 tbsp oil plus more for deep frying
1/2 tsp zeera/ cumin seeds
1 1/2 medium sized onions chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp Kashmiri red chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1 medium sized tomato chopped
12 cashew nuts
3 tbsp coconut milk powder mixed in 1 ½ cup warm water
1 tsp kasuri methi crushed
1 tbsp butter (optional)
Deep fry the potato cubes and drain it a tissue towel.
In a pan add oil. Add zeera and let it splutter.
Add onions and saute till browned and soft.
Add in the ginger and garlic pastes. Sauce for a minute.
Add in chili powder, turmeric powder, coriander powder, and garam masala powder. Stir around for a minute.
Add the tomato. Cook it till it is soft and mashed up.
Pour 1/2 cup of water.
Add the fried potato and cook covered for 5 minutes.
Meanwhile make a paste out of the cashew and mix it in the prepared coconut milk. ( it should be approximately 2 cups all together)
Pour this into the curry. Let it come to a boil. Cook for 2-3 minutes till gravy becomes thick.
Add in Kasuri methi. Mix.
Add chopped coriander leaves. Finally add in a cube of butter.
These scrumptious and filling patties have lentils, rice, walnuts and loads of flavor in them. If you want your beef burger fix but don’t want to feel guilty, this is a recipe for you! (Psst, It’s also the best way to sneak these habits into your kids!)
1/2 cup chopped red onions
1 clove of garlic
1/4 inch ginger
1/3 cup walnuts
1/4 cup packed cilantro
3/4 tsp salt or more depends on if the lentils were salted
3/4 tsp each of ground cumin coriander
1/2 tsp garlic
1/2 tsp cayenne hot! or use sweet paprika + a good dash of black pepper for less heat
1/2 tsp garam masala
3-4 basil leaves optional
3/4 cup cooked brown or white rice
1 1/2 cups cooked brown lentils or 1 15 oz can.
2 tsp ketchup or bbq sauce
1 tsp oil
3-4 tbsp breadcrumbs
In a processor, process onion, garlic, ginger, walnuts and cilantro until finely chopped. Alternatively, cook the onions and garlic in 1/2 tsp oil until they are golden and then add to the processor.
Add the spices, salt, basil, rice, half of the cooked lentils and pulse a few times until well combined. Transfer to a bowl with the rest of the lentils. Add ketchup, oil, egg and mix everything until evenly mixed in. Mash a bit if needed and mix in. Taste and adjust salt, spice, herbs if needed. Add in the breadcrumbs or flour and mix in. Let the mixture chill for 10 minutes.
If the chilled mixture is too wet, add in more flour or breadcrumbs.
Shape into 4 large patties. Pack well. Heat a skillet over medium high heat. Add a drizzle of oil and spread it around. Place patties on the skillet and cook for 4 to 6 minutes per side.
Serve with vegan ranch/avocado ranch or mayo or ketchup, mustard or other dressing of choice. Add some caramelized onions or other toppings
This extra-special banana bread makes a wonderful gift for friends and neighbours. The recipe makes two loaves, so you can serve one and keep the other one in the freezer to use as a last-minute gift
3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided
1 cup confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange zest
Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8×4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks.
While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under racks to catch excess. Cool completely.
1 pinch each ground cardamom and coriander (optional)
1 tsp lime zest (optional)
Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
Add cashews to a bare baking sheet and toast for 5 minutes.
In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
This walnut and garlic spread recipe is great to make and have in the fridge. It’s even better made ahead of time. If you are feeling extravagant, or it’s a special occasion, try switching the walnuts for pine nuts.
WALNUT AND GARLIC SPREAD RECIPE Makes 20 crostini Ingredients:
100g blue cheese
50g cream cheese
1 clove garlic
1 cup toasted walnuts
½ cup chopped parsley
Extra parsley to garnish
Into a blender place blue cheese, cream cheese, butter, garlic, walnuts and parsley. Blitz until well combined.
Preheat an oven to 180C.
Top crostini with a dollop of walnut spread and place into the oven to soften.