Posts Tagged ‘cashews’

I originally saw this idea in the Cleveland Magazine – they mention Bar Cento offering Baked Pumpkin Ziti, well since we’re not going there anytime soon. I decide to try and make the dish myself. After a google search I found a recipe that I could play off of.  It’s a vegan recipe that I decide to change out the cashew ricotta to regular 15 oz container of ricotta. It was tasty. The only thing I would mention if it you use a deep dish instead of the recommend 9 x 11 or 9 x 13 use less bread crumbs.  We served it with sauted kale. Very tasty and colorful meal.

Baked Pumpkin Pasta

  • 1 pound uncooked ziti or penne
  • 2 onions, sliced very thinly
  • 3 T olive oil
  • 1 – 15 oz container of ricotta – or for a vegan version substitute cashew ricotta *
  • 1T brown sugar
  • 1/4 t. ground nutmeg
  • White pepper and cayenne
  • 2 c or 1 15-oz can pumpkin puree (not pie mix)
  • 1/4 c. vegetable broth

Sage bread crumbs:

  • 2-1/2 c. bread crumbs, preferably freshly made
  • 1/4 c. Earth Balance or olive oil
  • 2 t. dried, rubbed sage
  • 1/2 t. ground paprika
  • salt and freshly ground black pepper

Preheat oven to 375. Lightly grease a 9×11 or 9×13-inch lasagna pan with olive oil. Prepare ziti according to package directions. Drain, rinse, drain again and set aside.

While ziti is cooking, make the caramelized onions: preheat a large, heavy-bottomed pan over medium heat. Saute onions in oil until some onion bits are very brown and caramelized, about 12 to 15 minutes. Set aside.

Make the cashew ricotta: In a food processor, blend together the cashews, lemon juice, olive oil and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

Place cashew ricotta in large bowl and fold in pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth. Add the cooked ziti and the caramelized onions. Pour mixture into the prepared pan and level with a spatula, pressing slightly.

Make the bread crumb topping: Melt margarine or heat oil in a heavy-bottomed skillet over medium heat. Stir in the bread crumbs, dried herbs, and paprika and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from heat and spread over pasta mixture.

Bake 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.

*Cashew ricotta (makes 2 cups):

  • 1/2 c. cashew pieces (approx. 4 oz.)
  • 1/4 c. fresh lemon juice
  • 2 T olive oil
  • 2 cloves fresh or roasted garlic
  • 1 lb. firm tofu, drained and crumbled
  • 1-1/2 t. dried basil
  • 1-1/2 t. salt

Source: KINDLY Pog Mo ThoIN


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Chocolate Avocado Pie

I made the chocolate avocado cream pie for dessert – used spelt crackers for the pie crust – then topped it off with cashew cream – OMG it was fantastic – everyone loved it. So here’s another dessert to remember.

Cashew Cream recipe

Fluff Topping

Cashews have a natural sweetness, which in combination with dates is
delectable. Soaked cashews grind up into a very smooth fluffy mixture. It is
a delightful taste to use in place of whipped cream or yogurt, and most
agree that it truly tastes better. Cashew fluff is also used as a base for
several other recipes. Most cashews are not raw.

If using almonds, they don’t quite give up their mealy texture, no matter
how much you blend, but they make a tasty topping and are the most
nutritious nut.

For best results, peel the almonds. This is more trouble and not necessarily
recommended for most recipes calling for almonds, but it does make a
difference in the fluff recipe. How to peel almonds: Soak 10-12 hours.
Rinse. Pour very hot water over them (the equivalent of hot tap water),
allow almonds to soak in the hot water for up to one minute, rinse with cool
water. The skins should slip off. Another alternative is to use almonds that
have soaked for several days in the refrigerator, with daily water changes.
The skins can be peeled off without the use of hot water after a few days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained and

4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve soak

1/2 teaspoon vanilla (optional) or ½ a vanilla bean

Place nuts in blender. Grind, gradually adding date water until it is of
‘whipped cream’ consistency. Add dates one at a time. Blend until smooth and
creamy. Refrigerate. Keeps well for up to a week. Yields 2 cups.


Medjool dates are the best, but Khadrawi or Honey dates work well also.

Adding vanilla to the fluff gives it even more of a ‘whipped cream’ flavor.

If you are unable to soak the nuts and dates 8-12 hours, soak them for at
least 4 hours to achieve best results.

I also saw another recipe for this on Astray – it looked just as easy and tasty.

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