This raw veggie and cashew noodles recipe served with a delicious healthy sauce is the perfect light Monday night dinner!

SERVES 4 // COOK TIME 15 min

INGREDIENS
240g instant rice noodles
3 tbsp tamari sauce
2 tbsp olive oil
1½ tbsp honey, slightly warmed
Zest and juice of 1 lemon
Salt and pepper
4 carrots, peeled and cut into matchsticks
1 large broccoli, broken into small florets
250g portobellini mushrooms, sliced
150g raw cashews, chopped
Coriander, to garnish

METHOD
1. Place the noodles in a bowl of hot water to soften.
2. Combine the tamari, olive oil, honey, and lemon zest and juice, and season.
3. Drain the noodles and combine with the vegetables, cashews and sauce. Toss to coat.
4. Garnish with coriander, season and serve.

Nutritional content
Per 400g serving
2 695 kJ  // 16g protein
25g fat  // 76g carbohydrates
11g fibre  // 824 mg sodium

Say no to boring plain meals, and instead try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad!

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With raw ingredients and just enough sweetness from the honey, these coconut and cashew clusters are perfect lunchbox snacks.

MAKES 2 cups // COOKING TIME 25 min

INGREDIENTS
½ cup coconut oil
¼ cup honey
1 cup desiccated coconut or coconut flakes
¾ cup raw cashews
½ cup raisins

METHOD
1. Preheat oven to 180ºC and grease a baking tray.
2. Melt coconut oil and honey in the microwave.
3. Mix the coconut and cashews, then stir in the honey mixture.
4. Scatter on to the baking tray and bake for 10–15 minutes.
5. Cool, then mix in raisins.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Our chocolate-orange rye bars are just as nutritious, but pack even more deliciousness!

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Who says you can’t have it all when you go vegan? This butternut and cashew nut curry is perfect if you’re looking to start the plant-based life.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves , peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml tin coconut milk
400 g peeled and diced butternut
100 g raw cashews
1 tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the veg stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg

So what’s next on the menu for plant-based dining? Our shiitake mushroom pho!

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Keen to try something new? Or maybe you’re on the lookout for dairy alternatives. Make this chai cashew nut ice cream for a sweet treat!

SERVES 6–8 // COOKING TIME 30 min, plus overnight freezing

INGREDIENTS
1 cup raw, unsalted cashews
410 ml tin coconut milk
2 chai teabags
3 tbsp honey or sugar
1 tsp cinnamon

METHOD
1. Cover cashews with boiling water and soak overnight. Drain.
2. Bring the coconut milk, tea, honey/sugar and cinnamon to the boil. Turn off the heat and steep for 10 minutes. Remove the teabags.
3. Blitz cashews and ½ coconut-milk mixture until smooth. Add the rest of the mixture and blend.4. Freeze overnight.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // Hmimages.co.za

Dairy-free is not limited to just ice cream. Try this decadent dairy-free crème brûlée!

The post Dairy-free chai-flavoured cashew nut ice cream appeared first on MyKitchen.

Whether you’re looking to discover a new treat or a way to spoil your guests, this Thai-style chilli and cashew nut brittle packs a punch and loads of flavour!

MAKES 20 // COOKING TIME 25 min plus setting time

INGREDIENTS
600 g caster sugar
250 ml water
125 ml honey
½ tsp salt
135 g unsalted cashews, most chopped, a few left whole
1 tbsp butter
2 tsp finely chopped lemon grass
1 tsp finely chopped chilli
1 tsp peeled and grated ginger

METHOD
1. Line a baking tray with baking paper.
2. In a large pot over medium heat, mix together the sugar, water, honey and salt. Allow the sugar to dissolve, stirring every 5 minutes.
3. Heat the sugar mixture to 155°C. If you don’t have a sugar thermometer, watch the caramel until it turns a golden colour. Remove it from the heat immediately – it will quickly go from golden to dark.
4. Allow the mixture to cool to 150°C. Quickly add the chopped cashews, butter, lemon grass, chilli and ginger.
5. Pour the mixture into the baking tray, spreading it with a heat-resistant spatula. Sprinkle over the whole cashews.
6. Set the brittle aside and leave it to cool completely. Break into pieces and store in an airtight container in a cool spot.

Recipe & styling: Jules Mercer
Photography: Andreas Eiselen // HMimages.co.za

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