Sweet and Sour Mixed Nuts (Vegan, DF, GF)

This recipe is from season by Nik Sharma, ‘I am an immigrant and I tell my story through food’.

This is a beautiful cookbook and a tail of a life and culinary journey through India and America. It is a book that tells the tale of the inherent tension between originality and origin. It is the familiar story of how food becomes a tool of acclimatization and acceptance and how on that journey it is a friend and teacher in times of discomfort and in finding yourself once again.

I love this cookbook not only for its beautiful pictures and recipes, but for the familiar story it tells, of getting to know yourself through food. For immigrants, food can represent heritage, home and your life journey. When you doing know where you are or who you are, your nostalgic dishes will give you back your pathway and identity. From the porridge you ate as a child with your grandma, or the celebratory dish that was always placed center stage at birthdays, food can take you back in time and give you comfort as you make your journey far away from the place you once started.

This recipe is a tantalizing combination of sweet, sour, salty and spicy. Make it to snack on or to serve to guests.

Nuts are a rich source of protein, omega-3 fatty acid and dietary fiber.

Ingredients

  • 1 tbsp. unsalted vegan butter, melted
  • 2 tbsp. pomegranate molasses
  • 2 tsp. coconut sugar
  • ½ tsp. pomegranate powder
  • ½ tsp. sumac
  • ½ tsp. cayenne pepper
  • ½ tsp. fine sea salt
  • 1 cup raw cashews
  • ½ cup raw shelled pistachios
  • ½ cup halved walnuts

Method

  • Preheat the oven to c. 300f
  • Line a baking tray with parchment paper
  • In a medium bowl, stir together the melted butter, pomegranate molasses, sugar, pomegranate powder, sumac, cayenne and salt to form a smooth paste
  • Fold in the nuts and stir to make sure there is an even coat
  • Transfer to the baking sheet and spread out
  • Bake for 20-25 minutes or until lightly brown
  • Remove the baking sheet from the oven and cool before serving
  • If not using immediately, cool and keep in an airtight glass jar
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Cardamom Ice-cream (Vegan, DF, GF)

Cardamom Ice-cream (Vegan, DF, GF)

Cinnamon Icecream

I love the simplicity and pureness of this recipe, filled with amazing ingredients straight from Mother Nature’s door!

I adapted this recipe from my plant lab raw desserts classic, bringing a little Indian Flair with the cardamom. If you don’t like cardamom, cinnamon works well or vanilla if you’d prefer a less dominant flavour profile

Did you know Cardamom has impressive medicinal properties and has been used in traditional medicine for centuries. It has antioxidant and diuretic properties, which are said to stop the growth of tumours, lower blood pressure, prevent inflammation and act as an antibacterial.  Cinnamon has similar such properties, so you are good either way. Mr B doesn’t like Cardamom, so I tend to use cinnamon for him or during the holidays a little pumpkin spice (a US classic. I can not account for the medicinal properties I am afraid, just the smile invoked by the scent of the holidays)

Ingredients

  • ½ cup soaked cashews
  • ½ cup. Young coconut meat or coconut cream
  • ¼ cup coconut water
  • 1 tbsp. crushed cardamom seeds or cardamom powder
  • ¼ cup agave
  • 2 tbsp. coconut oil, melted
  • Pinch of salt

Method

  • Blend all the ingredients together until smooth, except the coconut oil
  • Stream coconut oil in last
  • Process in an ice cream maker, or if you don’t have one (like me), place in a tub and freeze