#cashew rice

[desicomidas]

Muhammara Rice

Muhammara is a middle eastern dip made from walnut and roasted red pepper dip. The pomegranate molasses and Aleppo pepper flakes give it a savory, sweet, smoky, and tart taste. I made this recipe a few days back, and I had some leftovers after we enjoyed it with some pitas. Nothing goes wrong when you have a dip like this and leftover rice. Just combine them and you have the most delicious rice…

[beau-rebloga-coisas]

The thing about being fat is that you could be climbing a mountain everyday but if you're still fat people will be like "hmmm have you tried starving yourself?"

[fullcravings]

GF/DF Coconut Flour Banana Cake

[daily-deliciousness]

Thai cashew chicken stir fry

[morethansalad]

Pineapple Coconut Cream Puff (Vegan & Gluten-Free)

[666bedbugs]

I am such a freak for cashews

[vegan-nom-noms]

Pineapple Sweet And Sour Tofu With Cashews

[pansyfemme]

are you a coffee or tea person? you seem like you’d be into london fogs but I can’t remember if you’re vegan or vegetarian and idk how that would taste with an alternative milk? I’m getting distracted now bc I think I’ve decided my personal ranking of best plant milks for london fogs goes like this: almond (best bc the flavors are compatible), oat (safe/neutral?), coconut (creatively bold), soy (just feels like it would be mid). what would your list be?

I like both coffee and tea (tend to prefer cold teas to hot ones tho..) I do love a london fog, it was my go to order for a long time, I’m Vegetarian not vegan but I eat fully vegan at least a few times a week just for fun/I like plant based milks and cheeses a lot. It’s more a taste preference for me.. so certain drinks I will only order with certain milks lol. I personally think your ranking is pretty good! I think the flavors of the london fog pair great with coconut milk but the texture/oiliness of coconut milk sometimes puts me off.. and I think oat milk (extra creamy/full fat) is my preferred plant milk always lol i really love it…

[supercantaloupe]

treated myself tonight

[jodipup]

hi i'm not really on social media anymore but i want a place to post pictures so i'm gonna make this like a food journal maybe. anyway here's some stuff i made!

[eclectic-and-passionate-blog]

Comfort food 🥰

Basmati Rice with saffron, coconut milk and cashews!

[the-things-i-put-in-my-mouth]

Chicken and veg Thai curry, jasmine rice….

[adhdo5]

If you make pan pi telo ale it wraps around to being hilarious

[fattributes]

Vegan Kung Pao Tofu

[morethansalad]

Maple Glazed Sweet Potato and Crispy Quinoa Salad (Vegan)

[carpeossa]

Alright ghouls, my doctor told me that my psychotic immune system won’t let me have anymore grains unless I want to go on immune suppression therapy, so I’m giving y’all a really good rice recipe I can no longer enjoy.

Spicy Garlic Butter Cashew Rice

Cashews

Thai chilies

Garlic

Onion

Parsley

Rice

Paprika

Turmeric

Salt white pepper

Cayenne

Prepare desired quantity of rice, set aside.

Mince desired quantity of garlic. I use 3 cloves for one rice cup.

Put desired butter amount into pan; set to low heat ( I put in 2 table spoons).

Put heat to medium and add garlic, let cook until soft.

Put temp down to low.

Add the cashews and cook until they’re somewhat soft. When you reheat your leftovers you’ll have softer cashews.

Add desired amount of Paprika Turmeric Salt white pepper and Cayenne. Make sure to stir to coat all.

^There is no measuring on this. It’s until your ancestors whisper “that’s enough.”

I prefer a more turmeric than paprika because it makes the rice yellow instead of red.

Add chilies and cook for around 30 seconds-ish.

Remove from heat.

Add cooked rice, chopped parsley, and chopped onions. Stir to make sure all is well coated with spices.

You may need more butter as you go depending on the heat level and amount of ingredients you use.