Queso Dip with Raw Cashews

I can't find the link to the blog I got this recipe from - but thanks to some blog in cyberspace I have a new yummy dip to serve at parties, gatherings and just for fun. My son claims it is his "favorite" and loves to dip tortilla chips in it. It is amazing!

Makes approximately 7 ½ – ½ cup servings

Ingredients:

½ cup raw cashews, soaked and drained
½ cup oatmeal, ground into flour
1 ½ cups water
2 teaspoon onion flakes, dried
½ teaspoon turmeric powder
1 clove garlic, peeled
14 ounces diced tomatoes or about two cups salsa if you like heat (Pace, Mild is great)
1 teaspoon paprika
1 crushed red peppers to taste (optional)
½ teaspoon chili powder
1 dash cayenne
1 teaspoon real sea salt

Directions:

Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.

Nutritional Information:

Amount Per Serving
Calories - 65.95
Calories From Fat (39%) - 25.78

Total Fat - 3.08g
Saturated Fat - 0.55g
Cholesterol - 0mg
Sodium - 5.32mg
Potassium - 209.9mg
Total Carbohydrates - 8.69g
Fiber - 1.68g
Sugar - 2.01g
Protein - 2.35g

Comments:

This dip is thick and rich and tastes much more decadent than it actually is. We like to eat it with corn chips, but more often it shows up on a baked potato stuffed with broccoli.

Each serving of the queso dip contains 600IU of vitamin A, and 70mg of phosphorus.

Cashew Pimento "Cheese" Sauce

– good for a potato bar

Put in a blender and process until smooth:
1 cup raw (unsalted) cashews
1 4 ounce jar pimentos
2 Tablespoons lemon juice
1 teaspoon salt

Add the following:
2 teaspoons onion powder
1/8 teaspoon garlic powder
1 cup water

Can use as a dip, sauce or in a cheese soup.

Macaroni and 'Cheese'

We like the sauce on fresh noodles without the bread crumbs, but either way it is healthy and delicious. Children enjoy this meal!

INGREDIENTS:

¼ c. carrots chopped

1/3 c. onion chopped

1 c. red potatoes chopped

Steam the vegetables covered in a ½ inch of water until softened about 10 minutes. Then drain and put vegetables in a blender.

Then add:

1 Tb. lemon juice fresh squeezed

¼ tsp. Dijon mustard

¼ tsp. minced garlic

¼ c. raw cashews

1 tsp. salt

1/3 c. earth balance (butter substitute. Buy at Whole Foods, Sunflower Market, Good Earth)

Blend with the steamed vegetables until creamy.

1, 8 oz. package whole wheat macaroni cooked according to package directions.

½ c. whole wheat bread crumbs

1 tsp. paprika

Pour cooked macaroni into a baking dish and pour sauce over the top. Top the macaroni and cheese with bread crumbs and paprika. Bake 350 for 30 minutes.



CREDIT GOES TO TANDI

Vegetarian Gravy

INGREDIENTS
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose or whole wheat flour
4 teaspoons nutritional yeast
4 tablespoons low sodium tamari sauce (soy sauce)
2 cups vegetable broth (I use vegetable bullion)
1/2 teaspoon dried sage
salt and pepper to taste

DIRECTIONS
Over medium heat sauté onion and garlic in small amount of water until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Spaghetti With Marinara Sauce

INGREDIENTS
1 pound spaghetti (we prefer angel hair)
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon minced garlic
2 teaspoons honey
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

DIRECTIONS
1. In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, honey, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Cover. Bring to a boil.
2. Lower heat and simmer, with cover, for 45 to 60 minutes.
3. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
4. Toss spaghetti with cooked sauce. Serve warm.