#Cashew Steamer

[dcashew45]

Efficient Pieces Cutting Machine : Top Cashew Processing Equipment Supplier in India

Introduction In the modern cashew processing industry, having efficient and automated equipment is crucial for meeting growing demand and improving productivity. A pieces cutting machine plays a vital role in the precision cutting of cashews into smaller pieces, ensuring uniformity and minimal wastage. At Delta Cashew Machines, we specialize in offering state-of-the-art pieces cutting machines designed to cater to high-volume operations, helping cashew processors achieve maximum efficiency with minimal manual intervention.

1. The Importance of Cashew Pieces Cutting in the Industry

Cashew pieces are widely used in food products, including snacks, desserts, and confectioneries. Therefore, the process of cutting whole cashew kernels into uniform pieces is crucial for food processors. Having a reliable pieces cutting machine allows for precision cutting and processing, contributing to the overall quality of the final product.

Some of the main challenges in cutting cashews include:

Uniformity in size

Minimizing breakage and wastage

Maintaining the original taste and texture

Delta Cashew Machines understands these challenges, and our cutting machines are engineered to deliver high performance with advanced automation.

2. Features of the Pieces Cutting Machine

Our pieces cutting machine offers multiple features that ensure the highest standards of cashew processing. Some of these features include:

Precision Cutting Mechanism: The machine is designed with advanced cutting blades that ensure accurate size distribution of cashew pieces.

Adjustable Cutting Sizes: Users can adjust the cutting settings to achieve different sizes based on customer needs or production requirements.

High Efficiency: Capable of processing large batches of cashews, ensuring minimal downtime and faster throughput.

User-Friendly Operation: The machine is easy to operate, making it ideal for both small-scale and large-scale processing units.

Stainless Steel Construction: Built with food-grade stainless steel to ensure durability and hygiene.

Low Maintenance: The machine is designed for ease of maintenance with minimal downtime.

3. Benefits of Using a Pieces Cutting Machine

When investing in a pieces cutting machine, businesses can expect several benefits that improve operational efficiency and product quality. These include:

Increased Productivity: Automation speeds up the cutting process, reducing manual labor and enabling continuous operation.

Consistent Quality: The uniformity of the cut cashew pieces ensures consistent product quality, which is essential for food manufacturers.

Minimal Waste: Advanced cutting technology minimizes wastage and ensures that every part of the cashew is utilized effectively.

Cost-Efficiency: By reducing manual labor and improving yield, businesses can optimize their overall production costs.

Customization: Adjustable settings allow processors to create products tailored to specific market demands.

4. How the Pieces Cutting Machine Works

The pieces cutting machine at Delta Cashew Machines is designed to provide seamless and efficient processing. Here’s an overview of the workflow:

Feeding the Cashews: Whole cashew kernels are fed into the machine via an automated feeder.

Cutting Process: The kernels pass through precision blades that cut them into uniform pieces based on the pre-set size.

Sorting: Once cut, the cashew pieces are sorted and conveyed for further packaging or processing, depending on the production line setup.

The simple yet highly efficient mechanism ensures minimal handling and maximum output.

5. Customization and Flexibility for Different Production Needs

Every cashew processing facility has unique requirements, and a standard solution may not always be suitable. Delta Cashew Machines offers customization options for the pieces cutting machine, allowing businesses to modify various aspects of the machine to meet their production needs. Customization includes:

Blade Configurations: Different blade settings allow for varying cut sizes.

Capacity Adjustments: Machines can be tailored to accommodate different production volumes.

Automation Integration: The pieces cutting machine can be integrated with other automated systems for a seamless production line.

This flexibility ensures that processors can scale their operations efficiently.

6. Applications of the Pieces Cutting Machine

The pieces cutting machine is versatile and can be used in various industries where cashew pieces are required. Key industries include:

Food Processing: Cashew pieces are commonly used in snacks, desserts, confectionery, and other food products.

Retail Packaging: Many businesses package cashew pieces for retail sale, offering consumers ready-to-eat nuts in different sizes.

Catering and Hospitality: Cashew pieces are widely used by chefs and foodservice providers for garnishing and preparing meals.

The machine is suitable for small, medium, and large cashew processing facilities.

7. Why Choose Delta Cashew Machines for Cashew Processing?

Delta Cashew Machines is recognized as a leading supplier of cashew processing equipment in India, offering cutting-edge solutions for all stages of cashew processing. Here are a few reasons why businesses prefer Delta Cashew Machines:

Innovative Technology: We continually update our machines with the latest technology to ensure maximum efficiency and productivity.

Robust Support: Our after-sales service and technical support ensure that clients can rely on their equipment for long-term use.

Tailored Solutions: We understand that each business is unique, and we offer customized solutions that align with specific production needs.

Competitive Pricing: Our machines are priced competitively, offering great value for businesses looking to upgrade their processing capabilities.

8. Maintenance and After-Sales Support

Investing in a pieces cutting machine requires ongoing maintenance to ensure optimal performance. At Delta Cashew Machines, we offer comprehensive maintenance plans that help extend the life of the equipment. Our after-sales support includes:

Routine Check-ups: Regular maintenance services to ensure the machine operates at peak efficiency.

Technical Assistance: Our technical support team is available to assist clients with any troubleshooting or operational issues.

Replacement Parts: We provide genuine replacement parts to ensure the longevity and functionality of the machine.

9. Future Trends in Cashew Processing

With the growing demand for cashew products worldwide, the cashew processing industry is rapidly evolving. Future trends include:

Increased Automation: Automation will continue to play a significant role in improving productivity and reducing manual labor.

Sustainability: Businesses are adopting sustainable practices in processing, focusing on reducing waste and energy consumption.

Advanced Technology: The use of advanced AI and machine learning will further improve the precision and efficiency of machines like the pieces cutting machine.

Conclusion

Investing in a pieces cutting machine from Delta Cashew Machines is an excellent decision for businesses looking to enhance their cashew processing capabilities. With advanced technology, customization options, and exceptional after-sales support, we ensure that your production runs smoothly and efficiently. Our machines help processors meet the growing demand for cashew pieces while maintaining the highest standards of quality and consistency.

For more information about our pieces cutting machine or other cashew processing equipment, visit our website or contact us directly.

[paigeb188]

everything i ate / drank today

day 40: october 25, 2023

- one bag of double feature trail mix (almonds, cashews, chocolate peanut butter cups, and sweetened sour cherries)- 240 cals

- root beer- 180 cals

- one bag of blue corn tortilla chips- 210 cals

- big bow of broccoli- 140 cals

- simply steamers chicken fried rice bowl- 300 cals

- italian four cheese cheez it’s- 130 cals

total cals: 1,200

[heyyitsbe]

Day 2 of 28 days to lose all my weight

I copied this diet, the first week of a diet it's the worst for me but this was fulfilling.

So here are the recipes

Breakfast (10am)

Matcha chia pudding (mine was a smaller portion than the photo)

500ml of water with lemon

-1/2 cup of almond milk or water (I used unsweetened almond milk)

-1 and a 1/2 tbsp of chia seeds

-1/2 tbsp of matcha

-A dash of Stevia because the matcha can be bitter

-2 toasted almonds

Mix the milk and seeds and leave overnight, before serving take half of the mixture and mix the matcha.

You can top it up with almonds and cashews or granola.

(the picture seems to have yoghurt too but I don't eat dairy, it seems as a layer of chia pudding with milk or yoghurt, chia pudding with water, matcha yoghurt with chia, granola, matcha yoghurt, granola, almonds and cashews)

Morning workout (10:30am)

I did the 30min cardio but y'all can do the 10min one

500ml of water + multivitamins after the workout (I got the care/of ones)

Lunch (2pm)

Pumpkin with stir fry veggies (I see some mushrooms in the stir-fry on the picture but I'm not sure what's the other thing... Some veggie or meat or something like tofu skin???)

A cup of green tea while I was cooking

500ml of water during the meal

-A quarter of sweet pumpkin

-1/4 cup of cabbage

-1 mushroom

-A quarter of onion

-garlic clove

-garlic powder, salt, pepper, soy sauce, coconut oil

So I put the pumpkin on a steamer with a bit of garlic powder and salt for 30min (it could be less just check when it gets soft)

I diced all the veggies and with coconut oil spray I stir fry them for a bit, after they cooked I added the salt, pepper and a bit of soy sauce.

Midday workout + Snack (3:30pm)

I needed to do some errands so I walked the whole time, it was till 5:40pm that I got home

750ml of water

10 green grapes

Dinner (9pm)

Miso soup Pak Choi with tofu instead of the egg

2 cup of green tea while I was cooking and after dinner

-1 small Pak Choi (you can use spinach)

-1 cup of water

-1 tbsp of miso paste

-1/4 cup of tofu (I believe I bought Sainsbury's firm tofu and cut it in 8 pieces)

Cut the leaves off the Pak Choi then the ends in quarters to boil in the water, when they get soft mix the miso paste and add the leaves and tofu just boil them for a minute or less.

Night workout (11pm)

I don't count calories anymore because it feels like a waste of time but I do control my portions that why I detail it more this time. I kinda have a vegan gluten free diet BUT I eat fish time to time so I'm not strict about it

I'm making this types of post because this was what inspired me the most and don't see it often..

[deltac34]

Maximizing Efficiency with the Boiler Steamer Cooker from Delta Cashew Machines

Delta Cashew Machines, renowned as the best automatic cashew processing machine supplier in India, is proud to introduce our high-performance Boiler Steamer Cooker. This essential equipment is designed to streamline the steaming and cooking stages of cashew processing, ensuring that your cashews are perfectly conditioned for further processing.

The Role of the Boiler Steamer Cooker in Cashew Processing

The steaming and cooking process is critical in cashew processing, as it helps in softening the nuts for easier cutting and peeling. Delta's Boiler Steamer Cooker is engineered to deliver consistent steam and heat, ensuring that each batch of cashews is evenly cooked and ready for processing. This machine is an indispensable part of any comprehensive automatic cashew processing machines lineup.

Seamless Integration with Automatic Cashew Processing Machines

Our Boiler Steamer Cooker works in perfect harmony with other equipment, such as the automatic cashew cutting machine and the automatic kaju processing machine. By integrating seamlessly into your processing line, it ensures a smooth and efficient workflow, reducing the time and effort required to produce high-quality cashews. As the top cashew processing equipment supplier in India, Delta guarantees that all our machines are designed to work together for optimal performance.

Enhancing Efficiency with the Fully Automatic Cashew Processing Machine

Delta’s fully automatic cashew processing machine setup, including the Boiler Steamer Cooker, is designed to automate every stage of cashew processing. This automation not only increases the speed of production but also enhances the quality and consistency of the final product. The Boiler Steamer Cooker is a key component in this setup, ensuring that the cashews are perfectly conditioned before moving on to cutting, peeling, and other processing stages.

Precision and Care with the Kaju Cutting and Peeling Machines

Our kaju cutting machine and kaju peeling machine are designed to handle the delicate task of processing kaju with precision and care. The Boiler Steamer Cooker plays a crucial role in this process by ensuring that the kaju is properly steamed and softened, making it easier to cut and peel without damaging the nuts. As a leading automatic cashew peeling machine supplier in India, Delta ensures that our equipment works together to deliver the best possible results.

Why Delta is the Best Choice for Cashew Processing Equipment

Delta Cashew Machines has earned its reputation as the best automatic cashew processing machine supplier in India by consistently delivering innovative and reliable machinery. Our cashew cutting machine, fully automatic cashew processing machine, and Boiler Steamer Cooker are just a few examples of how we meet the needs of cashew processors across the country. By choosing Delta, you’re investing in equipment that is built to last and designed to improve your processing efficiency.

Conclusion

For those in the cashew processing industry, having the right equipment is crucial to success. Delta Cashew Machines, the top cashew processing equipment supplier in India, offers a range of machines, including the Boiler Steamer Cooker, that are designed to enhance every stage of the process. From steaming and cooking to cutting and peeling, Delta’s machines are engineered to deliver high-quality results with maximum efficiency. Trust Delta to be your partner in achieving excellence in cashew processing.

[midseo]

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[ourrecipebook]

Asian Edamame Peanut Crunch Salad

Serving: 6

Ingredients

For the salad

½ cup uncooked quinoa

1 pound frozen edamame (not in the shell) 16 ounce

1 ½ cups shredded red cabbage

2 cups finely chopped kale

2 large carrots

¼ cup chopped scallions

½ cup chopped cilantro

1 cup chopped roasted cashews can sub for peanuts

Optional: crispy wonton strips

For the dressing

3 tbsp natural creamy peanut butter (preferably unsalted)

2 tbsp rice vinegar

2 tbsp honey (maple syrup for vegan)

1 tbsp toasted sesame oil

2 tbsp low sodium soy sauce or tamari

1 tsp grated fresh ginger

2 clove garlic minced

2 tsp sriracha (can omit if you don’t like spice)

2-4 tbsp water to thin

Directions

Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.

Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.

While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.

When the edamame and quinoa are done, let cool for about 10 minutes.

Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.

Add the quinoa, edamame and all veggies to a large mixing bowl.

Pour the dressing on top and mix until well combined.

Top with chopped roasted cashews and a sprinkle of red pepper flakes.

Notes

This salad gets better with time as the dressing has a change to soften the veggies and infuse them with flavor. It will keep in the fridge for about 5 days in an airtight container.

To make life easier, I recommend purchasing shelled edamame for this recipe. Shelled edamame has been removed from the shell so you won’t need to do that yourself.

(Source)

[bhopatraoakshayya]

KONKANI KHAZANA-Konkani Recipes

Konkani Recipes: Indulging in the Delightful Konkani Sweet Dishes

Konkani cuisine is not only known for its savory seafood delicacies but also for its mouthwatering array of sweet dishes. The coastal region of Konkan offers a delectable range of desserts that showcase the region's rich cultural heritage and culinary traditions. In this article, we will take a delightful journey into the world of Konkani sweet dishes, exploring their unique flavors and ingredients.

Table of Contents Introduction to Konkani Sweet Dishes A Sweet Symphony of Flavors in Konkani Cuisine Traditional Konkani Sweet Recipes Patoli Modak Madgane Nevri Alle Belle Mangane Doodanche Fov Godu Phovu Madgane with Appi Mitha Pank Thaikile Ambat Patra Ni Ghodi Koormori Kakdiche Dangar Caramel Pudding Cooking Techniques and Tips for Konkani Sweet Dishes Conclusion FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet? Can I find Konkani sweet ingredients outside of the Konkan region? What are some popular vegan Konkani sweet dishes? Can I make these sweet dishes at home without specialized equipment? How can I incorporate Konkani sweet dishes into festive celebrations? Introduction to Konkani Sweet Dishes Konkani sweet dishes are a delightful reflection of the region's diverse cultural influences and local ingredients. These desserts beautifully blend traditional flavors with unique combinations of sweeteners, spices, and aromatic ingredients. Konkani sweet dishes are often enjoyed during festivals, celebrations, or simply as a delightful treat to satisfy your sweet cravings.

A Sweet Symphony of Flavors in Konkani Cuisine Konkani cuisine offers a symphony of flavors, and the sweet dishes are no exception. From the richness of coconut to the subtle notes of jaggery and cardamom, these desserts tantalize your taste buds with their distinct and aromatic profiles. The use of locally available ingredients ensures that each sweet dish carries the essence of the Konkan region.

Traditional Konkani Sweet Recipes Patoli Ingredients:

Rice flour Jaggery Freshly grated coconut Cardamom powder Banana leaves Ghee Instructions:

Prepare a smooth and pliable dough by combining the rice flour with just the right amount of water, achieving the perfect consistency for shaping the delectable sweet treats. Take a small portion of the dough and roll it out into a circle on a banana leaf. Place a mixture of jaggery, freshly grated coconut, and cardamom powder in the center of the rolled-out dough. Fold the banana leaf to enclose the filling and secure it with a thread. Steam the patoli for about 15-20 minutes. Remove from the steamer, let it cool slightly, and serve. Modak Ingredients:

Rice flour Jaggery Freshly grated coconut Cardamom powder Ghee Instructions:

Create a pliable and smooth dough by expertly combining the rice flour and water, ensuring the right balance of ingredients to achieve the desired texture that will form the foundation for your delectable Konkani sweet creations. Divide the dough into small portions and shape them into small bowls or cups. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Place a spoonful of the filling in each rice flour cup. Fold the edges of the cup to seal the filling inside and shape it into a modak. Steam the modaks for about 10-15 minutes. Remove from the steamer, let them cool, and serve. Madgane Ingredients:

Chana dal (split Bengal gram) Jaggery Coconut milk Cardamom powder Ghee Cashews and raisins (optional) Instructions:

Soak chana dal for a few hours and cook it until soft. In a separate pan, melt jaggery with a little water to create a syrup. Merge the perfectly cooked chana dal with the velvety jaggery syrup, skillfully blending the two components to create a harmonious and flavorful union, resulting in a delectable sweet dish that is sure to captivate the taste buds. Stir in coconut milk and cardamom powder. Cook the mixture on low heat until it thickens to a desired consistency. In a separate pan, heat ghee and fry cashews and raisins until golden. Garnish the madgane with the fried cashews and raisins. Serve hot or chilled. Nevri Ingredients:

Maida (all-purpose flour) Coconut Jaggery Cardamom powder Ghee Oil Instructions:

Prepare a dough using maida, water, and a little ghee. Divide the dough into small portions and roll them out into thin circles. In a separate bowl, mix freshly grated coconut, jaggery, and cardamom powder to create the sweet filling. Place a spoonful of the filling in the center of each rolled-out dough circle. Gently fold the supple dough over the luscious filling, expertly crafting a crescent-shaped delight that encapsulates the irresistible flavors within, ensuring a seamless seal along the edges for a visually appealing and tantalizing treat. Deep fry the nevris in hot oil until they turn golden brown. Remove from the oil, drain excess oil, and let them cool. Serve at room temperature. Alle Belle Ingredients:

Maida (all-purpose flour) Jaggery Freshly grated coconut Cardamom powder Ghee Banana Instructions:

Prepare a batter using maida, water, and a little ghee. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Heat a pan and pour a ladleful of the batter onto the pan, spreading it out thinly. Cook the batter for a minute and then flip it over. Place a ripe banana on the half-cooked batter and spread the sweet filling over the banana. Fold the batter over the filling, covering it completely. Cook the alle belle on both sides until golden brown. Remove from the pan, let it cool slightly, and serve. These are just a few examples of the delightful Konkani sweet dishes that are enjoyed in the region. Each dessert showcases the rich cultural heritage and unique flavors of Konkani cuisine.

Cooking Techniques and Tips for Konkani Sweet Dishes Balancing Sweetness: Adjust the quantity of jaggery or sugar according to your preference for sweetness. Aromatic Spices: The use of cardamom, nutmeg, or saffron

Cooking Techniques and Tips for Konkani Sweet Dishes Aromatic Spices: The use of cardamom, nutmeg, or saffron adds a delightful aroma to Konkani sweet dishes. Use them sparingly to enhance the flavors without overpowering the dish. Fresh Ingredients: Opt for freshly grated coconut and quality jaggery to ensure the authentic flavors of Konkani sweet dishes. Regional Variations: Different regions within Konkan may have their own unique variations of sweet dishes. Explore the diverse flavors and techniques across the Konkan region. Presentation: Garnish the sweet dishes with chopped nuts, edible flowers, or a sprinkle of powdered sugar for an appealing presentation. Conclusion Konkani sweet dishes offer a heavenly blend of flavors that captivate the senses. From the indulgent modaks to the delicate nevris, each dessert carries the essence of Konkan's rich cultural heritage. So, embrace your sweet tooth and embark on a delightful journey into the world of Konkani desserts.

FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet?

Konkani sweet dishes are known for their balanced sweetness. The use of jaggery or sugar is usually adjusted to suit individual preferences. Can I find Konkani sweet ingredients outside of the Konkan region?

Some Konkani sweet ingredients may be region-specific, but you can often find substitutes or source them from online stores that cater to Indian sweets and ingredients. What are some popular vegan Konkani sweet dishes?

Vegan options in Konkani sweet dishes include dishes like Madgane (sweet lentil soup), Thaikile Ambat (sweet and tangy pineapple curry), and Caramel Pudding (made with coconut milk). Can I make these sweet dishes at home without specialized equipment?

Yes, Konkani sweet dishes can be prepared at home without specialized equipment. Basic kitchen utensils and cookware are sufficient for most recipes. How can I incorporate Konkani sweet dishes into festive celebrations?

Konkani sweet dishes are an integral part of festive celebrations. Serve them as offerings during religious ceremonies or share them with friends and family as a token of celebration. Indulge in the rich flavors and enchanting sweetness of Konkani sweet dishes as you explore the delightful culinary heritage of the Konkan region. Enjoy these desserts as a treat for special occasions or simply to satisfy your sweet cravings.

Happy cooking and relishing the flavors of Konkani cuisine!

[maximuswolf]

Cashew milk?

Cashew milk? Hi allSo my partner and I have discovered that cashew milk is a very neutral alternative to dairy and we prefer it over almond, coconut, etc. but we have a problem of curdling and separation when we add the milk to our espresso.For context we are pulling shots on a little Breville one touch and then gently heating the milk in the microwave before adding (as the steamer on the Breville ensures very heavy curdling).So we are drinking it anyway, it tastes good and it isn't 'off' curdle but we are really not sure how to resolve. The temperature difference is a factor but we can't dial in a solution.Any ideas? Submitted February 02, 2023 at 03:11AM by ResidualBiscuit https://ift.tt/LciI39x via /r/Coffee

[somewhatdelicious]

Gluten free Bao

Second time I tried making this, and finally I made some headway. I think I made a mistake adding psyllium husk the first time, since this ended up making the dough very gelatounous and doughy. I think you might want to stay away from both mixes with psyllium husk and maybe also xantam gum for this reason. Unfortunately this may result in less high rise and you may feel like a failure after proofing, but for sure the end result was puffy enough :) Also I altered the recipe to only have 1 rise since 1) I am lazy, but mostly 2) I think gluten free breads have a better rise the first time, so punching them down might only result in sadness.

Add to the mixer: 25 gr fresh yeast 350 ml tepid water

Swirl around and let sit while you measure the rest

Mix together: 600 gr gluten free bread mix (preferably without psyllium husk, I used Schär type B) 0.5 - 1 dl sugar 3 tbsp buttermilk powder 1 tbsp sea salt 1/2 tsp baking soda 1/2 tsp baking powder

Add the dry into the yeast, and also add: 2 1/2 tbsp fat

I used rendered bacon fat. Mix with a paddle on slowest until combined. Change to hook and mix for a couple of minutes more. The reason I do this is that I find my Kenwood sometimes struggle with getting everything down when I use a hook from the beginning, if you have better results, feel free to only use hook.

Divide the dough: In half Each half in 4 Each piece in 4

This should result in 32 pieces Form each piece into balls Cover in cling wrap and let rest somewhere warm until proofed, around 1 hour Gently flatten Fold the circle over a greased chop stick Slide out the stick, and gently place in steamer Steam each batch 10 minutes The buns should be eaten while warm, but can be frozen and reheated in steamer.

The recipe is adapted from Momofuko, a very inspiring book :) I served mine with pork, chili, coriander and cashew nuts.

The pork chops were gently boiled in ginger, garlic, orange juice and brown sugar until tender, then fried, reserving the stock.

After this took the stock and I added honey and korean style dried chili and a bit of corn starch mixed in cold water to thicken and served this as a sauce on the side.

[dcashew45]

Automatic Cashew Cutting Machine: Enhance Your Production with the Best Equipment

In the dynamic world of cashew processing, efficiency and quality are paramount. As a key player in this industry, Delta Cashew Machines offers a range of state-of-the-art equipment, including the boiler, steamer, and cooker. These machines are vital for ensuring that cashews are processed effectively while maintaining their quality. As the best automatic cashew processing machine supplier in India, Delta Cashew Machines provides advanced solutions that cater to the diverse needs of cashew processors.

This article will explore the significance of boiler, steamer, and cooker technologies in the cashew processing industry. We will also discuss how these innovations contribute to improved productivity and quality, and the essential role they play in a fully automated processing line.

The Importance of Cooking and Steaming in Cashew Processing

The initial steps of cashew processing involve boiling and cooking, which are crucial for softening the cashew nuts and preparing them for subsequent processes such as peeling and cutting. Let’s break down the importance of each process:

1. Boiling

Boiling is the first step after harvesting cashews. It involves immersing the nuts in hot water to soften their hard outer shells. This step is essential because:

Shell Softening: Boiling softens the shell, making it easier to crack open without damaging the nut inside.

Flavor Development: Proper boiling enhances the flavor of the cashews, ensuring a more palatable product.

Contamination Removal: This process also helps eliminate any contaminants, ensuring the final product is clean and safe for consumption.

2. Steaming

Steaming is another critical process in cashew processing. After boiling, steam treatment further softens the nuts and helps in the easy removal of the outer shell. The benefits of steaming include:

Improved Peeling Efficiency: Steamed cashews are easier to peel, reducing labor costs and increasing processing speed.

Preservation of Nutrients: Steaming helps retain the nutritional value of cashews better than boiling alone.

Enhanced Product Quality: The steaming process improves the overall quality of the cashews, making them more appealing to consumers.

3. Cooking

Cooking is a step that can be tailored to achieve specific results, whether it's for flavor enhancement or texture improvement. This step includes:

Flavor Infusion: Cooking with specific ingredients can infuse unique flavors into the cashews, catering to diverse market preferences.

Texture Modification: Depending on the cooking time and method, processors can achieve desired textures that meet consumer expectations.

The Role of Boilers, Steamers, and Cookers in Automatic Cashew Processing Machines

Delta Cashew Machines stands out as the top cashew processing equipment supplier in India, offering a range of high-quality machines designed to enhance the cashew processing workflow. Here’s how each machine contributes to the overall process:

1. Boilers

Boilers are crucial for generating the steam needed in the cashew processing line. Delta's advanced boiler systems ensure efficient steam production, which is vital for both the boiling and steaming processes. Key features include:

High Efficiency: Delta's boilers are designed for maximum efficiency, minimizing energy consumption while maximizing output.

Safety Features: Equipped with advanced safety systems, these boilers ensure safe operation and compliance with industry standards.

Customization: Boilers can be tailored to meet the specific needs of different processing plants, accommodating varying production capacities.

2. Steamers

Delta's steamers are engineered to provide consistent and even steam distribution, ensuring that all cashew nuts are processed uniformly. Benefits of using Delta steamers include:

Automatic Control Systems: These machines come with automatic control systems that allow for precise temperature and steam control, ensuring optimal processing conditions.

Durability: Built with high-quality materials, Delta steamers are designed to withstand the rigors of continuous operation, making them a reliable choice for processors.

Space Efficiency: Compact designs allow these steamers to fit seamlessly into existing production lines without requiring extensive modifications.

3. Cookers

Cookers play a vital role in flavor enhancement and texture modification. Delta's cooking machines provide several advantages:

Versatile Cooking Options: These machines can be used for various cooking methods, including boiling, steaming, and pressure cooking, allowing for flexibility in processing.

Integrated Systems: Delta cookers can be integrated into a fully automatic cashew processing line, streamlining operations and reducing labor costs.

High-Quality Construction: Durable materials and advanced technology ensure that Delta cookers deliver consistent results, maintaining the high quality of processed cashews.

Benefits of Using Automatic Cashew Processing Machines

Investing in automatic cashew processing machines from a reputable supplier like Delta Cashew Machines offers numerous advantages:

1. Increased Efficiency

Automation significantly enhances the efficiency of cashew processing. Automatic machines can operate continuously with minimal downtime, allowing businesses to scale their operations and meet growing demand.

2. Consistent Quality

Automatic machines ensure uniform processing, leading to consistent quality across batches. This consistency is crucial for building brand loyalty and maintaining customer satisfaction.

3. Reduced Labor Costs

With automation, the reliance on manual labor decreases. This reduction in labor needs translates to lower operational costs and the ability to allocate human resources to other critical areas of the business.

4. Enhanced Safety

Modern automatic cashew processing machines come equipped with advanced safety features that minimize risks associated with manual processing. This improvement helps protect workers and ensures compliance with safety regulations.

5. Better Resource Management

Automated systems are designed for optimal resource management, including energy, water, and raw materials. This efficiency not only reduces costs but also promotes sustainability within the processing operation.

Selecting the Right Supplier for Automatic Cashew Processing Machines

When it comes to investing in automatic cashew processing machines, choosing the right supplier is crucial. Here are some factors to consider when selecting a supplier:

1. Reputation and Experience

Look for suppliers with a proven track record in the industry. A supplier’s reputation is often built on years of experience and customer satisfaction. Delta Cashew Machines, for example, is recognized as the best automatic cashew processing machine supplier in India.

2. Range of Products

A reputable supplier should offer a wide range of machines tailored to different stages of cashew processing, including boilers, steamers, cookers, cutting machines, and peeling machines. This variety ensures you can find all necessary equipment under one roof.

3. Customization Options

Every cashew processing operation is unique. The best suppliers offer customization options, allowing you to select machines that meet your specific needs and production goals.

4. After-Sales Support

Reliable after-sales support is essential for maintaining machine performance and addressing any issues that may arise. Look for suppliers that provide comprehensive support services, including maintenance, spare parts availability, and technical assistance.

5. Competitive Pricing

While price shouldn’t be the sole consideration, it is important to evaluate the value offered by suppliers. Compare pricing among different suppliers while considering the quality and features of the machines.

Conclusion

The introduction of boilers, steamers, and cookers into the cashew processing workflow has significantly improved the efficiency, quality, and profitability of the industry. As the best automatic cashew processing machine supplier in India, Delta Cashew Machines provides state-of-the-art solutions that cater to the diverse needs of cashew processors.

By investing in advanced machinery, businesses can ensure they stay competitive in a growing market. Whether you’re looking for automatic cashew cutting machines, kaju peeling machines, or fully automated systems, partnering with a trusted supplier like Delta Cashew Machines is essential for optimizing your operations.

Through proper boiling, steaming, and cooking processes facilitated by high-quality equipment, cashew processors can enhance product quality, improve operational efficiency, and ultimately drive greater profitability in their businesses.

[amphetaminedreamer]

Safe Foods <3

For fasts:

◦ Quaker Lightly Salted Rice Cakes: 35 cal

◦ GimmE Seaweed: 1 pack = 50 cal

◦ Vitamin water zero: squeezed lemonade (for minerals)

◦ Typhoo tea

◦ Lemon juice

◦ Stevia

General Safe Foods

Sweetgreen

◦ Summer BBQ 406 cals

◦ Spicy Cashew Watermelon 290 cals

◦ Summer Balsamic Chicken 405 cals

◦ Crispy Rice Bowl 600 cals

◦ Chicken Pesto Parm 525 cals

◦ Super Green Goddess 490 cals

Sides

◦ Roasted Corn & Peppers 250 cals

◦ Roasted Sweet Potatoes + Hot Honey Mustard 290 cals

CAVA

◦ Greek Chicken Pita 895 cals

◦ Spicy Lamb Meatball Pita 865 cals

◦ Tahini Caesar 550 cals

◦ Greek Salad 600 cals

◦ Chicken + RightRice 745 cals

Sides

◦ Pita Chips 280 cals

◦ Side Pita 80 cals

◦ Side dip 150 cals

◦ Brownie 160 cals

Whole Food’s

◦ Turkey Meatloaf 383g 530 cal

◦ Chicken Fettuccine Alfredo 340g 580 cal

◦ Salmon Teriyaki Bowl 14 oz 460 cals

◦ Thai Style Chicken Curry 500 cals

◦ Pork dumplings 300 cals

◦ Chicken Tikka Masala 470 cals

◦ Nigiri Sushi 300 cals

◦ Spicy Sriracha Salmon Roll 390 cals

◦ Moms chicken soup 24 oz 70 cals

Chipotle

◦ Kids meal: hard taco, chicken, tomato salsa, light red salsa, & fajita veggies, = 270 cals. Sub chicken for barbacoa = 260. Sub for steak = 250. Kids chips +140 =390 cals

◦ Kids quesadilla: chicken w/ no sides =280 cals. +140 cals kids chips =430 cals

◦ Burrito: light brown rice, light black beans, chicken, light tomato salsa, light red salsa, light fajita veggies =708 cals. Sub chicken for barbacoa =698. Sub for steak =678 cals

◦ Burrito bowl: chicken, light brown rice, light black beans, light tomato salsa, light corn, light hot salsa, light fajita veggies =743 cals. For lower cals sub steak for chicken and remove corn = 673 cals

McDonald’s

◦ Hot & spicy mcChicken = 425 cals

◦ Hamburger = 250 cals

◦ 4 pc Nuggets = 220 cals

◦ 6pc Nugget = 310

◦ BBQ sauce = 46 cals

◦ Honey mustard =60 cals

◦ Small fry 230 cals

ChickFilA

◦ Chicken sandwich 440 cals

◦ 5ct nuggets 160 cals/ grilled 80 cals

◦ 8ct nuggets 250 cals/ grilled 130 cals

◦ 2 ct strips 200 cals

◦ BBQ sauce =45 cals, CFA sauce =140 cals, Honey Mustard = 50 cals, Sweet & Spicy = 45 cals

Sides

◦ Small Mac&cheese 270 cals

◦ Kale crunch salad 120 cals

◦ Waffle potato chips 220 cals

◦ Small fry 320 cals

Drinks

◦ Small diet lemonade 30 cals

◦ Small diet sunjoy 15 cals

Shake Shack

◦ Single lettuce wrap hamburger w/ onions, tomatoes, shack sauce, & pickles = 221 cals

◦ 6 Chicken bites = 300 cals bbq = 70 cals

◦ Fries = 470 cals

◦ Small fifty/fifty = 80 cals

Five Guys

◦ Little hamburger no bun w/ ketchup, mustard, grilled onions, tomatoes & pickles =345 cals

◦ 100 grams of little fries (44% or 100/227) = 231.72 cals

Grocery Store Items:

Healthy Choice Steamers

◦ Chicken & Vegetable Stir Fry 200 cals

◦ Sesame chicken (cauliflower rice)180 cals

◦ Sweet sesame chicken 280 cals

◦ Sweet & spicy orange zest chicken 280 cals

◦ Grilled chicken and broccoli Alfredo 190 cals

◦ Chicken fajita 200 cals

◦ Creamy chicken & mushroom 240 cals

◦ Beef teriyaki 270 cals

◦ Chicken fettuccine Alfredo 280 cals

◦ General Tso’s chicken 290 cals

◦ Chicken & Rice soup 90 cals

Other meals

◦ Starkist tuna pack 260 cals

◦ Garlic butter Pepperoni hot pocket 310 cals

[homecookingshow]

Onam Special Sweet Recipes | Ada Pradhaman | Ela Ada #Adapradhaman #Elaada #Onamsweets #Elayada #Onamrecipes #Keralapayasam #SadyaPayasam Ada Pradhaman Ingredients Rice Ada - 1/2 cup (Ada is made with rice batter, the ready made store bought ones are dried rice batter pieces.) Jaggery - 1 cup Ghee - 1 tsp Cardamom powder - 1 tsp Water Roasted Cashews Roasted Raisins Coconut milk Method: 1.For cooking the Ada, Put 1/2 cup of Ada in a boiling water and cook for 15 to 20 minutes till it is nice and soft. 2.Turn off the stove and strain it and keep it aside. 3.For melting Jaggery, pour 1/2 cup of Water and 1 cup of Jaggery and melt it completely. 4.Take a sauce pan, add a tsp of Ghee, add cooked Ada and strain the dissolved Jaggery into it. 5.Cook the Ada in the Jaggery syrup and once it thickens, add 1 tsp of Cardamom powder, roasted Cashews and roasted Raisins. 6.Quick stir it and leave it on low flame for 5 minutes and turn off the stove. 7.Now, pour the thick Coconut milk into it and mix it well. (Add Coconut milk after it comes to the room temperature so that it wont curdle or break) 8.Finally, garnish it with coconut bits and mix it well. Traditional and tasty Ada Pradhaman is ready to serve. ELA ADA | Sweets & Savouries Ada or Ela Ada, is a Traditional South Indian delicacy. It is most famous in Kerala, and can be found in several areas on Tamil Nadu as well. It is a heavenly yet healthy mixture of the sweetness of coconut and melted jaggery which is hidden and sealed within a layer of steamed rice flour dough. It is served as evening snack or as part of breakfast. Ela Ada can be made in wheat and rice flour and the fillings can vary as you prefer. It is one of the healthiest delicacies out there since it is steamed and not fried in oil or ghee like most are. Ingredients For melting jaggery Little Water Jaggery - 200 grams For filling Ghee - 2 Tsp. Grated Coconut - 1 cup Melted Jaggery Cardamom powder - 1/2 Tsp. For boiling water Water Salt For dough Rice flour - 1 cup Ghee/Oil - 1 Tsp. Boiled water Banana leaf to wrap Method: 1. Pour some water in a pan and add the jaggery to it. 2. Keep mixing gently to avoid the jaggery sticking to the surface of the pan, and melt the jaggery completely. 3. In a wide sauce pan, roast a whole cup of fresh grated coconut in 2 tsp.’s of ghee. Roast it for a few minutes until the colour of the coconut changes slightly. 4. Once roasted, add the melted jaggery to the pan, pouring it through a sieve. 5. Mix the coconut and jaggery together. Let it cook till it thickens. 6. Add some cardamom powder and ghee now. 7. Turn off the stove and let it cool. 8. Pour some water in a pan and add some salt. Let the water come to a boil. 9. Once the water starts boiling, turn off the stove. 10. Take a cup of rice flour and a tsp. ghee in a mixing bowl. 11. Pour the boiling water in the bowl and mix well. 12. Mix the flour till you get a nice tough dough. 13. Now, take a banana leaf, and cut them up into several pieces, to seal and cook the ada’s. 14. Take some dough and roll it in your palm to form small balls. 15. Flatten the dough and place it on the center of the banana leaf piece. Pat the dough to flatten it evenly. 16. Now, place some of the jaggery-coconut mixture in the center and spread it. 17. Fold the leaf and seal it, making sure to press down on all sides. 18. Once the steamer is ready, place the banana leafs on the trays and place the trays in the steamer. Steam cook for about 10 to 15 minutes. 19. Voila! Your Ela Ada’s are ready to be served, nice and hot. Tips: You can increase or decrease the amount of jaggery used based on your tolerance to sweet. If you prefer your sweets to have less sweetness, you can decrease the quantity of jaggery to about 150 grams, and if you prefer it extremely sweet, then you can slightly increase the quantity. by HomeCookingShow

[edgewaterfarmcsa]

FALL CSA WEEK 4

P I C K L I S T

RADISH - LETTUCE - BEET GREENS - CELERY - BROCCOLI - SPAGHETTI SQUASH - ONIONS - CARROTS - SWEET PEPPER - POTATOES - DECORATIVE GOURD

BREAD: AUBERGINE BREAD

Today we thank this very kind weather for allowing us to move into Fall harvest and farm clean up with real ease.  Historically, come November, I am deeply buried in layers with fingers freezing.  But not this Fall.  Pooh once told me many many moons ago, that everything you do in winter and Fall is 10 times harder and slower then the same task in Summer.  There is so much truth in that statement.  When the weather drops, farm equipment and trucks take way longer to start, fingers go numb in seconds, and when ice hits, forget about it- it takes 10 years just to walk to the packshed from the greenhouses.  However, this Fall hits like a warm cozy blanket.  

Fall cleanup to us means pulling irrigation, mowing off plants, and making sure cover crop seed is down. We finished the potato harvest last Saturday and lack of Summer moisture left us with less than half of a crop, our lowest yields per acre in the last 15 years. But the crop that is there looks pretty good. We knew the harvest wasn't going to be great when there were few sets of tiny tubers in August (when we usually think about harvesting). Yesterday the crew planted next year's garlic crop (total allium magic), then went and pulled some decent fall carrots while Allie and I harvested in t-shirts and no gloves for today’s CSA- not bad at all for this time of year.  SOAK UP THAT SUN EVERYONE! 

And lastly, as mentioned in this morning's email, Our lead kitchen queen Laura, is now taking Thanksgiving PIE orders through her side baking hustle, JUMBO HONEY BUN BAKES! Everything Laura does is pastry gold- you would be a fool not to seek out and indulge in everything she makes.

FOR MORE INFO ON JUMBO HONEY BUN THANKSGIVING PIE ORDERS, HEAD HERE:

Also, great news for PIE pick up, 

one of the options is in conjunction with the last Fall CSA on Tuesday, Nov. 22nd 4-6pm at our farmstand 

and if you'd rather make your own pie, but still wanna try out and devour all things jumbo honey bun, 

then head this Saturday, NOV. 5th, to the Reading Greenhouse ART FAIR, 10am-4pm. 

We will be going promptly at 10 for breakie treats, See ya there :)

Pro-tips:

Prep Time 25 mins/ Cook Time 40 mins/ Total Time 1 hr 5 mins/ Servings 4

Lime Peanut Sauce

½ inch fresh ginger, peeled and chopped

2 cloves garlic, chopped

1-2 teaspoons hot sauce of your choosing

2 tablespoons peanut butter

½ teaspoon lime zest

1 tablespoon lime juice

1 tablespoon rice vinegar

2 teaspoons agave nectar

1 tablespoon tamari soy sauce

¼ tsp toasted sesame oil (optional)

½ cup grapeseed oil

Spaghetti Squash Noodle Bowl

1 large spaghetti squash, cut in half lengthwise and seeds scooped out

4 cups thinly sliced kale

4-5 cups broccoli florets

½ small red onion, thinly sliced

½ cup chopped toasted nuts (cashews, almonds etc)

3 tablespoons sesame seeds, toasted

½ cup chopped cilantro or parsley

sea salt and ground black pepper, to taste

Instructions

Preheat the oven to 375°F.

Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.

Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.

While the squash is baking, place the sliced kale in a large bowl and set aside.

Once you’ve taken the squash out of the oven, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and drop it into the pot, closing the lid on top. Let the broccoli steam for 3-4 minutes, or until tender. Keep warm.

While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.

Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, red onions, chopped nuts, sesame seeds, chopped herbs and extra sauce.

Equipment

Blender

Recipe Notes

Definitely use the sharpest knife you've got for the spaghetti squash. You don't want to be pulling a stubborn knife out of a half-cut squash.

You could also use tahini, almond butter, or sunflower seed butter in place of the peanut butter

MIREPOIX YOUR CARROTS ONIONS CELERY before you make your soups!!

Mirepoix is the magical combination of carrot-onion-celery.  This Is the base of all things delicious- think sauce, stew, soup, stock, etc… These vegetables are diced, cooked for a long time in a fat of your choice on gentle heat without browning- the intention being to sweeten rather than caramelize. Similarly, is Creole version known as the Holy Trinity using onion, celery, and sweet peppers!  As we enter soup season- adopting this holy trinity seems appropriate.  

Many types of cuisine have a term for this way of building a flavor base with chopped and gently sauteed vegetables. The Italians say soffrito, the French say mirepoix, but we can all agree that it creates a subtle but rich depth of flavor in all kind of soups, braises, and more.  Carrot, onion, and celery are the classic players, but there are as many approaches to sweating as there are names. You can chop in a tiny, regular dice or in rougher chunks; you can swap in ingredients on hand in a ratio that tastes right to you. A Manhattan restaurant kitchen I cooked in used fennel in addition to the classics, and cooked each vegetable separately before mixing them together to form a base for a whole array of sauces.

Here are the essential things to keep in mind whenever you're starting a dish with sweating, where the goal is not to make the vegetable flavors assertive individually but rather to set the stage so that starring ingredients added later can shine.

Slow and low heat wins the race. Heat the oil in your pan only enough that it makes the barest sizzle when the vegetables go in, and keep it low. The idea is to soften and flavor the vegetables gradually; they should barely darken in color.

A big pinch of salt draws out moisture quickly and speeds UP the process.

Keep a watchful eye as the mixture cooks; at a certain point it will begin to noticeably darken in color, which will affect flavor. That's not necessarily bad, but depending on the other ingredients in the dish you may want a more delicate or a more intense flavor from the vegetable base.

You'll get much more tenderness and flavor this way vs. adding aromatic vegetables to a soup later. A broth will never go above the temperature of boiling water, whereas low stove heat channeled through a small amount of oil or butter will heat vegetables beyond the boiling point and do more to soften and concentrate their flavor.

It's up to you how long you let your vegetables sweat (or how soon you take mercy on them). But a good handle on the process will go a long way towards letting you consistently reproduce recipes in your own kitchen--and, I suspect, will keep your friends coming back for second bowls of whatever you're cooking up this fall. --Chris Morocco

[chhedadry123]

A Wholesome Variety of Modaks

The grand gesture of praying to Lord Ganesha always comes with offerings of Modak bhoj where people usually serve the deity with his favorite sweet Modaks. As the country every year celebrates the auspicious arrival of Lord Ganesha, every household serves the deity with Modak where they plan this gesture to be a great affair. The team of Sweets Online Delivery Mumbai states that every year during this time, people heavily order modaks online with restaurants making modaks 24/7. The team of Sweets Delivery Mumbai thus adds that every year there is some new addition and modification to the modaks which makes them unique and delicious with people going gaga over them. The Sweets Online Delivery Mumbai team thus explains that modaks are small dumpling like sweets which have usually a filling of grated coconut or jaggery inside them where the origin of modak is known to be in the state of Maharashtra, where now the taste and experimentation have been gradually on the move. Thus, being an absolute favorite dish of many, people have started modifying them with several other types of ingredients which have been loved by people in the past decade. Some of them are stated below:

 ●       Steamed modaks are also known as ‘Ukadiche Modak’ which are made out of a steamer pan mainly and are made specifically during the Ganesh festivities where the stuffing of coconut and jaggery is present inside with the outer coat to either be of wheat or rice flour.

 ●       Fried modaks are a modern version of modaks which are also known as ‘Patholi’ and are usually made of wheat flour completely where they are given the shape of modaks and then are deeply fried with a sweet coconut stuffing which is indeed crispy and crunchy from the outer shell.

 ●       Chana dal modak is also known as ‘Kadalai Paruppu’ mainly in Southern India which have the similar making just as the normal modak however the outer filling is made of cooked chana dal mixture.

 ●       Rava modak got its name as the outer casting of the modak is completely made from rava where inside of the modak consists of poppy seeds and jaggery where chopped nuts and seeds are also imbibed where one just needs to roast the rava on the pan for a long period of time and just roast all the other ingredients individually where the rava mixture would be best for the outer casting, whereas the inner filling can be of coconut or jaggery as one wishes for.

 ●       Dry fruits modaks mainly have the mixture of dry fruits such as cashew nuts, almonds, chironji, seedless dates, raisins etc. where one can add all these to the coconut fillings which would all around provide the mixture with a great taste where the outer covering of the modak remains the same.

 Address: 292 Bhanu Jyoti, Napoo Road,Matunga Central,Opp. Matunga C.R. Station, Mumbai- 400019.

Contact Number: +91 22 2414 1672

[skinnyxmilk]

Biggest Safe Foods:

- Low calorie English muffins (100 for a whole muffin

- Low carb whole wheat bread (usually 47 calories)

- Yogurt, but only Chobani, Yoplait, and Gogurt

- GoGoSqueeze applesauce

- Kraft’s children’s macaroni cups but only the Paw Patrol one (I don’t even know why don’t ask)

- Cashew milk! Unsweetened!

- Naked smoothies and all juices

-Turkey breast slices

- Mozzarella and provolone cheese

- All veggies and all fruits

- Soups

- Sugar free jello

- Weight watcher snacks, like the 70 calorie brownies

- Quakers chewy granola bars

- Mini wheats frosted cereal and Frosted Flakes

- Jasmine rice

- Lean cuisines and healthy steamers

- Frozen fries

- FISH

- Halo Top and Skinny Cow

Safe restaurant foods

- Subway like all the time

(6 inch wheat, Turkey, provolone, ran through the garden except olives and banana peppers, and vinegar)

-Hotheads/chipotle

(Bowl, white rice, no meat, pico/corn, white cheese, and lettuce)

-Dominoes

(Chicken Alfredo pasta)

-Any fast food:

(Salad no dressing and 4 chicken nuggets)

-Skyline

(Side of chili, or salad)

[letscookvegan]

Fall mac n cheese bake by @alexafuelednaturally 💛 Recipe⠀ Total time: 20 | Prep time: 8⠀ INGREDIENTS⠀ 1 pound pasta (any kind)⠀ 1/2 cup bread crumbs ⠀ 1 1/2 cups chopped (frozen) broccoli ⠀ Sauce⠀ 2 cups steamed kabocha squash or butternut⠀ 1/3 cup raw cashews ⠀ 1/2 tsp garlic powder⠀ 1/2 tsp onion powder ⠀ 1/4 cup nutritional yeast⠀ 1 cup water⠀ 1/2 cup almond milk⠀ 1 tsp salt ⠀ 1/4 tsp pepper⠀ ⠀ INSTRUCTIONS⠀ Preheat oven to 375 degrees F.⠀ Begin by steaming your kabocha squash in a steamer until squash is soft and tender.⠀ In a large pot boil water, add the pasta and cook according to the directions on the package of pasta.⠀ In a blender combine cooked kabocha squash, cashews, garlic powder, onion powder, nutritional yeast, water, almond milk, salt and pepper.⠀ In a medium sized bowl place frozen broccoli and add 1 cup of water or enough water to cover all the broccoli. Place broccoli in the microwave for 2 minutes. The goal is to thaw the broccoli…it will continue to cook in the oven. (If you’re using fresh broccoli you can skip this step.)⠀ Once pasta noodles are cooked, sauce is ready and the broccoli is thawed…In a large bowl, combine all three items and mix well until all the noodles are coated with the sauce. ⠀ Pour into a baking dish and sprinkle the bread crumbs over. Place in the oven and let bake for 12-15 minutes or until bread crumbs are golden. #letscookvegan