Heavy cream is a rich and decadent way to add creaminess and flavour to sauces and soups, but what if you are unable to have dairy products? Fear not: cashew cream is an excellent substitute and it is very easy to make. Use it as a one-for-one substitution in recipes that call for heavy cream.
Ingredients
Place cashews in a large measuring cup and cover with water to the 1 cup line on the measuring cup. Soak cashews for a minimum of four hours prior to use. Drain and rinse.
In a high-powered blender, blend together cashews and water until very smooth and is the consistency of heavy cream. Using less water will yield a thicker cream.
(Yield: approximately 1/2 to 3/4 cup cashew cream)
Want more vegan kitchen hacks? Use Coconut Whipped Cream as a topping for cakes, berries, waffles, and pies. Looking for a way to use cashew cream in your kitchen? Try my Creamy Tomato Soup or my Creamy Mushroom Soup.
Hey yummy mummies, want to cook? This caramel corn is the single most addictive substance since Walter White's crystal meth. Or so I've been told; I've never actually sampled Walter White's crystal meth. I'm just going to assume that it is, because any time I make it I immediately break it into pieces and divide it into containers to give away; if I don't do this, I WILL eat it all. There are no half-measures for me.
This caramel corn is so easy to make, but you have to respect the chemistry. Adding baking soda to the caramel mixture creates carbon dioxide bubbles, and those bubbles get trapped in the cooled caramel to create a softer texture; failure to add baking soda will result in a hard, tooth-cracking caramel. Always respect the chemistry.
I am not in the caramel corn business. I am in the empire business. And you too can build an empire of delicious goodies, by bringing this to your next party or bake sale. You can be the one who knocks.
Ingredients
Line a baking sheet with parchment paper and preheat oven to 250 degrees.
Pop popcorn kernels in an air popper or a "movie style" popper.
In a medium saucepan, combine brown sugar, honey, coconut oil, vanilla, and sea salt. Bring to a boil, stirring often.
Once the mixture has been brought to a boil, reduce heat and allow to boil for 5 minutes, stirring occasionally.
Remove from heat and add the baking soda, stirring well. It will foam up — don't be alarmed!
Immediately pour mixture over the popcorn and stir to coat well. Spread onto prepared baking sheet and bake for 30-35 minutes.
Allow to cool, and then break apart into small pieces.
Want more caramel? Dip some apple slices into my Easy Caramel Sauce, or these crazy-delicious Caramel Apple Sweet Rolls. Enough caramel, you're looking for chocolate? Try these Decadent Dark Chocolate Truffles.
The other day, a friend of mine casually mentioned that she had received a giant box full of organic purple kale, and would I like some? Would I? Of course, I would!
My love of kale is well known. My ears perk up when kale is mentioned and I'm always looking for new ways to use this vitamin-rich, detoxifying, fibre-full, cruciferous superfood. I love it in soup or salad, as a chip, and on pizza. I have drank the kale-infused kool-aid, and will pretty much eat anything that boasts kale as an ingredient.
Awesome And Awesomer: Addictively Delish Kale Chips
My husband, on the other hand, will not.
When my friend dropped off a big bag of kale for me, I thought I would make some of it into a salad. I whisked together a dressing, massaged it into the kale, and let it sit for a while —this is the big secret to a great kale salad, it is better when made in advance and allowed to marinate. I decided to try some of this salad for lunch. It was delicious! The dressing was tangy, the kale was perfectly crispy without being tough, and the walnuts added a lovely crunch.
As I munched through my bowl, I thought that this was it, the game changer, the kale salad to end all kale salads. This was the salad that would make my husband love kale. By the time I had finished my bowl, I had completely imagined the scenario in which my husband ate the salad, falling to his knees with love and adoration not just for me, but for the incredible kale salad.
Then I realized I was still a bit hungry. Two more bowlfuls later and I had eaten the whole thing. My husband's adoration would have to wait for another day.
Ingredients:
Remove kale leaves from the stems and chop into bite-sized pieces.
Whisk together olive oil, balsamic vinegar, garlic powder, onion powder, and nutritional yeast (if using). Pour over kale pieces. Using your hands, massage the dressing into the kale until it is all covered.
Set aside. NOTE: this can be made 24 hours in advance. Kale does not get soggy.
Serve topped with toasted walnuts and/or Parmesan cheese, if desired.
NOTE: to toast walnuts, heat a nonstick frying pan over medium heat. Add walnut pieces and cook, stirring and flipping, for about five minutes, or until walnuts are golden brown and fragrant. Allow to cool before topping salad.
Want another way to eat an entire head of kale? Try my easy and delicious Kale Chips - Two Ways. Just looking for more salad ideas? Try my Salad-in-a-Jar, or my Sensational Caesar Salad.
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