Description
A quick and easy dinner that’s gluten-free, healthy and has tons of flavor! Perfect for meatless Monday!
Ingredients
- FOR THE CASHEW CREAM:
- ½ cups Cashews
- 5 Tablespoons Light Coconut Milk
- 1 pinch Salt
- FOR THE STIR-FRY:
- 2 ounces, weight Brown Rice Vermicelli
- 1 cup Thinly Sliced Carrots
- ½ Tablespoons Coconut Oil, Divided
- 1 Tablespoon Plus 1 Teaspoon Honey
- 1-¼ teaspoon Fresh Ginger, Minced And Divided
- 1 pinch Salt
- 1 teaspoon Garlic, Minced
- 1 cup Snap Peas
- 1 cup Red Cabbage, Roughly Chopped
- ⅔ cups Pineapple, Chunks
- ¼ cups Cashews For Garnish
- Cilantro For Garnish
- FOR THE CASHEW CREAM:
- ½ cups Cashews
- 5 Tablespoons Light Coconut Milk
- 1 pinch Salt
- FOR THE STIR-FRY:
- 2 ounces, weight Brown Rice Vermicelli
- 1 cup Thinly Sliced Carrots
- ½ Tablespoons Coconut Oil, Divided
- 1 Tablespoon Plus 1 Teaspoon Honey
- 1-¼ teaspoon Fresh Ginger, Minced And Divided
- 1 pinch Salt
- 1 teaspoon Garlic, Minced
- 1 cup Snap Peas
- 1 cup Red Cabbage, Roughly Chopped
- ⅔ cups Pineapple, Chunks
- ¼ cups Cashews For Garnish
- Cilantro For Garnish
Preparation
Note: The toasted cashews need to soak for at least 8 hours, so plan ahead.
1. To make the cream:
2. Preheat your oven to 400 F and line a small baking sheet with parchment paper. Place the cashews on the baking sheet in a single layer and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
3. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
4. Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use.
5. To make the stir-fry:
6. Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes).
7. Place the carrots in a medium, microwave safe bowl, add a little bit of water, cover bowl with plastic wrap and microwave until just fork tender (just about 1-2 minutes). Drain the water and set aside.
8. In a large pan, heat 3/4 teaspoons of the coconut oil over medium heat until melted. Add in the honey, 3/4 teaspoons of the ginger, salt and the steamed carrots. Cook, stirring frequently until the honey has reduced and formed a thick glaze on the carrots. Transfer the carrots to a bowl, cover and set aside until ready to use.
9. Into the same pan over medium heat, add in the remaining 3/4 teaspoons of the coconut oil until melted. Add in the fresh garlic and remaining 1/2 teaspoon of ginger. Cook until lightly golden, just a minute or so.
10. Add in the snap peas and cook, stirring frequently until tender crisp. Add in the chopped red cabbage and cook for just a minute more, you want the cabbage to stay crisp.
11. Drain the noodles and add the carrots, peas, cabbage and pineapple chunks. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
12. Divide between two plates, garnish with additional cashews and cilantro and devour.
Notes:
1. The sauce can be prepared a day or two ahead if desired. Additionally, you can easily get away with using half the sauce in the recipe, but it’s always better to have a little extra!
2. I prefer to toast the cashews before making the cream, but it’s up to you.
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