preparations that involve soaking,” he says. “Soaking is an important part of the process; it releases enzymes, making the protein more digestible.” For those watching their cholesterol, cashew cream is a great alternative to dairy because the nuts have very little saturated fat and are high in phytosterols that can lower cholesterol. It also means you don’t have to
turn to dairy substitutes made with preservatives and unpronounceable ingredients. And when it comes to cooking, Blossoming Lotus chef Gabriel Crocker says cashew cream is a dream to work with. It’s almost neutral in flavor, making it extremely versatile. You can sweeten it with honey or agave and use it in breakfast parfaits with granola and fresh fruit. Or add fresh
herbs and spices to turn it into a savory cream sauce or salad dressing. “Cashew cream will perform in almost all cases just like cream or milk, and in some cases it’s superior,” he says. “For example, lemon juice or any acid will curdle cream, but the proteins in cashew cream don’t react in the same way and won’t curdle like dairy will.”
Spinach With Turmeric Ginger Cream this creamy spinach dish with Indian spices is like a vegan version of saag. It makes a great side dish for an Indian-themed feast. or leave out the ginger, turmeric and coriander and you have a healthful version of creamed spinach for the holiday table. 1 tablespoon olive oil 1 medium onion, chopped 1 mild green chile (such as Anaheim), chopped 1 teaspoon ground coriander 1 dozen sprigs fresh cilantro, chopped 3 cloves garlic, sliced 1 tablespoon minced fresh ginger ½ teaspoon dried turmeric 1 tablespoon lemon juice, or to taste ¼ cup water 1 to 2 cups basic cashew cream Salt 2 bunches spinach, stems trimmed, chopped
Set a large sauté pan over medium-high heat. add the oil, onions and chile. Sauté until beginning to caramelize. reduce heat to medium and add coriander, cilantro, garlic, ginger and turmeric. Cook, stirring, for about 2 minutes. add the lemon juice and water to deglaze the pan and remove from heat. Purée the mixture along with 1 cup of the cashew cream in a blender or food processor. add salt to taste and more cashew cream and lemon juice if desired. return the purée to the pan and add the chopped spinach. Set over medium-high heat and cook, stirring, until spinach wilts. — From chef Gabriel Crocker, Blossoming Lotus, Portland
Rosemary Walnut Pesto Cream With Butternut Squash “Noodles” (pictured, p23) MaKeS 4 SerVInGS
this wintry dish is as rich and comforting as pasta with cream sauce, but packed with nutrition. try experimenting with other nut/herb combinations, such as pumpkin seeds and cilantro, or hazelnuts and thyme. 1 medium to large butternut squash 1 cup toasted and chopped walnuts ½ teaspoon minced rosemary 1 large clove garlic, minced ¼ teaspoon salt 2 tablespoons extra-virgin olive oil 1 to 2 cups cashew cream
Peel butternut squash, and run through spiral slicer to create “noodles.” (note: if you don’t have a spiral slicer, you can use a mandoline with the julienne blade to create a similar result. you can also use a vegetable peeler though it will take longer.) you should have about 5 cups of “noodles.” Bring a large pot of water to a boil and salt generously. While the water comes to a boil, combine toasted chopped walnuts, rosemary, garlic, salt and olive oil in a small bowl. add the squash to the boiling water and cook briefly
for about 30 seconds or until just tender; strain. Set a large sauté pan over medium heat. add the walnut mixture and sauté, stirring, for about 1 minute, to lightly cook the garlic and enhance the flavors of the other ingredients. add 1 cup of the cashew cream, and cook gently for a couple of minutes, just until heated through. taste and add more cashew cream if desired. add the squash to the sauce and toss until coated. Serve immediately. — From chef Gabriel Crocker, Blossoming Lotus, Portland £ DECEMBER 2012 MIXpdX.coM
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