Tag: carrot

Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Yield: Makes 2 - 3 Main Dish Servings; 4 - 5 Side Dish Servings

Carrot Cashew Noodles

Carrot Cashew Noodles

Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Cashew Sauce:

  • 6 Tablespoons Smooth Cashew Butter
  • 1/3 Cup Vegetable Broth
  • 2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 2 Teaspoons Light Agave Nectar
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Clove Fresh Garlic, Finely Minced
  • 1 Inch Fresh Ginger, Peeled and Grated
  • 1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

  • 5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
  • 1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
  • 2 Scallions, Thinly Sliced
  • 1/3 Cup Toasted Cashews, Roughly Chopped

Instructions

  1. This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!
  2. Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.
  3. To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.
  4. Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

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Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 667mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Chinese / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)12 Comments

A Quiet Comfort

The overstuffed bus limps along, laboring through rush hour congestion, pausing to catch its breath at almost every street corner. It groans and wheezes as passengers filter out, the crowds gradually thinning as the street numbers increase, moving farther away from the bustle of downtown. Finally, finally, after an hour of holding my breath to squeeze in between the seasoned commuters, I finally stumble down the short staircase and roll out down the steep hill ahead. Darkness hasn’t yet settled in, but it looms ever closer, tugging insistently at the edges of overcast sky. Despite the howling wind, the pair of keys rattling in loose grasp is the only sound I can hear, so focused on getting in the door, getting back “home,” and just being able to unwind.

These are only my first days of school, on campus again for the first time in over five years, and they’ve already taken a lot of out me. In such moments of utter exhaustion, creative cooking is the last thing on my mind, but a girl’s still gotta eat. Working to extract the maximum amount of flavor out of a minimum of ingredients and time, a new sort of “comfort food” emerges, and this seemingly bare carrot soup is one shining example. If you have carrots, you can have soup. Thanks to my friends over at So Delicious, I had the opportunity to try out their new aseptic Culinary Coconut Milk, which is every bit as handy and shelf-stable as the canned variety, but a more environmentally friendly package.

The results are nothing mind-blowing or particularly innovative, but a quiet sort of comfort food that just seems to fit the occasion. Sometimes that’s all we need, right?

Yield: Makes About 4 Servings

Spicy Carrot Soup

Spicy Carrot Soup

Creamy coconut milk balances out the heat in this very simple soup. If you have carrots and a well-stocked pantry, you can enjoy this naturally sweet, spicy combination in an instant.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Pound Carrots, Peeled and Chopped
  • 1 Medium Yellow Onion, Chopped
  • 2 Cups Water
  • 11-Ounce Aseptic Carton or 14-Ounce Can Full Fat Coconut Milk
  • Salt and Ground Black Pepper, To Taste
  • 1 – 2 Tablespoons Sriracha
  • Fresh Parsley, for Garnish (Optional)

Instructions

  1. Heat the oil in a medium pot over moderate heat. Add carrots and onion and saute until the onions are lightly browned and aromatic. Pour in the water and coconut milk, bringing the mixture to a boil before reduce heat to a simmer. Cook, stirring occasionally, until the carrots are fork-tender; about 25 – 30 minutes.
  2. Use an immersion blender or traditional standing blender to thoroughly puree the soup until entirely smooth. Season with salt, pepper, and sriracha to taste, thinning with additional water if necessary.
  3. To serve, top bowlfuls with a final drizzle of sriracha for an extra kick of spice, plus fresh parsley leaves if desired.

Notes

The soup can be made up to a week in advance when stored in an airtight container.

Adapted from Bon Appetit

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 315Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 437mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

Hannah (BitterSweet)28 Comments