I LOVE shishito peppers, my good friend Annick introduce them to me a couple years ago. You don’t have to do anything fancy just sauté them with salt!
If you are allergic or avoiding dairy THIS IS the recipe for you! I have tried many nut cheese that I made when I was experiencing with raw food and this is the best one I have come up with. There’s only a little bit of cashews but the rest is mainly vegetables.
- 2 yukon gold potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 1 tablespoon of butter or ghee or coconut oil
- 1 cup onion, chopped
- 2 garlic cloves, chopped finley
- ½ cup cashews, soaked, rained and rinse
- 1½ cup chicken stock (use vegetable stock to make it vegan)
- Juice of one lime
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- Boil the potatoes and the carrots until fully cook when you can easily pass a butter knife through it. Drain and set aside.
- In a small pan, melt the fat and add the chopped onion and saute for 3-4 minutes over low to medium heat, then add the garlic for another 3-4 minutes.
- Transfer all the ingredients to a vita mix (or any other high speed blender like blendtec) and blend until it becomes a very creamy thick sauce. You might have to use a spatula to help mix it in. If it's too thick that it's not even moving just add a little bit of chicken or vegetable stock.
- Adjust the salt and pepper to taste and transfer to a glass container. It will keep for 10 days in the refrigerator.
- It's great with tortilla chips, on top of eggs or just to use has a dip with crudités.
This recipe is a basic one but I have heard many people telling me they tried to make cauliflower rice and it tasted terrible. So I’m sharing my recipe, it’s great to have in your fridge ready to eat. It’s also the base of a pizza crust if you don’t mind a little bit of cheese. I’ll share the recipe for that soon. On the picture below you can see the before and after.
- 1 head of cauliflower
- 1 to 2 tablespoons fat of choice (prefer grass fed butter or coconut oil)
- Salt and ground pepper to taste
- Cut the cauliflower head in chunks.
- With the cuisinart - food processor using the grating blade for the cheese, pass all the florets through it (if you don't have a cuisinart you can use a cheese grater but it makes a mess).
- In a large pan over medium heat, melt the butter or coconut oil and add the cauliflower rice.
- Stir and let it cook until no longer chalky- it will be slightly translucent,
- If you use a pan that's too small it will make the rice soggy, by using a large pan and/or cooking in batches it will help the water evaporate.
- When the rice is almost ready turn the heat up and saute for 2-3 minutes, it will give it a little crunch.
- Season with salt and pepper.
- You can also add before serving ½ lemon juice and chopped cilantro depending on what you are serving it with.