Recipes
Coconut Lemongrass Butternut Squash Soup With Chili Lime Cashews
We've been nuts for butternut! Celebrate fall with this coconut lemongrass butternut squash soup, topped with our very own Chili Lime cashews. Ingredients: 1 medium butternut squash 2 shallots3 garlic cloves½ onion1 can coconut milkHandful of Nuts+Nuts chili lime cashews2 stalks lemongrass2 tsp of freshly grated ginger1 cup of broth/water (add more for desired consistency)Sea salt and pepper to taste Olive oil - Preheat the oven to 400F. Line a baking sheet with parchment paper. - Cut butternut squash into wedges and scoop out the seeds. - Drizzle with olive oil and season with a pinch of salt and pepper. - Wrap the garlic cloves and shallots in foil and place on the baking sheet. Roast for 30-40 minutes, or until the squash is tender. - Trim the root end and the tough upper steam of the lemongrass. Lightly smash the stalk to loosen the layers, then take off the thick outer layers. Dice the tender inner part. - Once the squash is cool enough to handle, remove the flesh. Unwrap the garlic and shallots, and peel them.- Heat a drizzle of olive oil in a medium-sized pot over medium heat. Add the onions and saute until caramelized. Add the roasted squash, shallots, garlic, lemongrass, ginger, broth, salt, and pepper in the pot. Stir and heat until combined. Add the coconut milk last. - Carefully transfer the mixture to a blender and blend until smooth and creamy. Add more broth or water to thin the soup to your desired consistency. Taste and adjust seasonings as needed. - Pour the soup into a bowl, garnish with sunflower seeds and Nuts+Nuts Chili Lime Cashews for a crunchy, tangy finish.
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Pomelo Salad with Chili Lime Cashews
This Pomelo Salad is inspired by the classic Thai dish, Yum Som-O. It's bursting with flavor-sweet, tangy, salty, and just the right amount of heat from our Chili Lime Cashews. Ingredients: 1 pomelo, peeled and segmented 1 small shallot, thinly sliced 1-2 bird's eye chilies, thinly sliced. 2 tbsp lime juice 1 tsp fish sauce 1 tsp palm sugar or brown sugar 3 cups of salad greens A handful of cut tomatoes A handful of chopped cilantro 1 tbsp fried shallots for garnish A handful of Nuts+Nuts Chili Lime Cashews -In a bowl, whisk together lime juice, fish sauce, and palm sugar until fully dissolved. -In a large mixing bowl, combine salad greens, pomelo segments, tomatoes, cilantro, shallots and chili. -Pour the dressing over the salad and toss gently to combine. -Top with Chili Lime Cashews and a sprinkle of fried shallots. Selamat makan!
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Chilled Soba Noodles with Chili Lime Cashew Sauce
We all need a refreshing meal on this hot summer day! So let’s make chilled soba noodles with Nuts+Nuts’ chili lime cashew sauce. So easy and nutritious! Ingredients: 1 bag of 4 oz Nuts+Nuts chili lime cashews 1 cup of hot water 2 tbs of olive oil 1 tbs of sambal oelek/sriracha (optional to make it spicier) 1-2 tbsp of rice vinegar to taste 1-2 tbs of lemon juice to taste 1-2 servings of soba noodles 1 tsp sesame seeds Cucumber Salt to taste How to make: 1. Cook the soba noodles according to the package instructions, then rinse them under cold water to chill.2. Julienne the cucumber or any veggies you have.3. To make the sauce: In a blender, combine Nuts+Nuts’ 4 oz of chili lime cashews, 10 tbsp of warm water, 2 tbsp of olive oil, 1 tbsp of sambal oelek/sriracha (optional for added spiciness), 1-2 tbsp of lemon juice to taste, 1-2 tbsp of rice vinegar to taste, and salt to taste. Blend until smooth and creamy. If the sauce consistency is too thick, start by adding 1 tbsp of warm water to thin it out until desired consistency.4. Mix the chilled soba noodles with the chili lime cashew sauce.5. Garnish with cucumber and sprinkle with sesame seeds. Enjoy immediately.Selamat makan!
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Rujak Buah with Chili Lime Cashews at Instagram Live
Summer is here and I am collaborating with Miranti Gumayana @si_mir to make RUJAK BUAH together at Instagram. Rujak Buah ((buah is fruit in Indonesian) is an Indonesian fruit salad consisting of a delicious combo of spicy, sour, and sweet sensation. It is a great appetizer/side dish to accompany your BBQ. Here is the recipe. You can use any kind of fruits however we would recommend these fruits: - 1 cup of cut granny smith apples - 1 cup of cut pineapple - 1 cup of cut watermelon - 1 cup of cut mango Ingredients for the sauce - 6 tbsp of palm/coconut sugar (I got mine at Trader Joe's) - 2 tbsp hot water - 1/2 tsp salt - 1 tsp tamarind paste or 4 tsp apple cider vinegar - note: i use 1/2 tbsp of fresh tamarind pulp, soaked in 1 tbsp hot water, then strained well thru a sieve - 1-2 medium red chilies or 1/4 of jalapeno (optional, for spicy taste) - Half a pack of 1.76 oz nuts+nuts chili lime cashews How to: - Cut fruits to bite size, place in serving glass/bowl, chill in fridge. - Dissolve palm sugar with 2 tbsp hot water, stir until smooth. - Put all ingredients in a food processor for a couple of seconds. The consistency should be kind of chunky. - Adjust sugar/salt/tamarind or apple cider vinegar to your taste. - Drizzle over chilled cut fruits & serve immediately. Selamat makan!
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