On Monday, I am going to post a roasted chicken and veggie bowl recipe that has this delicious sauced dumped drizzled liberally over top, and that is a delicious way to use it. I’m sure you’re wondering what to do with it? Excuse me while my mind combusts with the hundreds of things this sauce would be incredible with…okay, combustion complete. So, let’s say you decide to make this sauce. Blend everything together in food processor or blender until ultra smooth and creamy.If you have a food processor or good blender, that’s all you need to whip a batch of this up. Not only is this sauce slap-you-in-the-face delicious, it is also a level zero on the intimidation scale. I could never eat cream again and be more than fine with it if I had a jar of this goodness sitting in my fridge at all times! And yes, in case you were wondering, that is a highly accurate statistic. This ULTRA thick, rich, and creamy sauce has you missing your heavy cream negative a billion percent. I plan to explore MUCH further the deliciousness of soaked and pureed cashews over the next few weeks as we power through our Whole 30 journey. I have heard a lot about blending cashews to make a dairy-free cream, so I decided – why not just try it out? The ending to this story is obvious right? Ima fan. So I was thinking that part of paleo and Whole 30 would be a struggle. I like the richness that cream, milk, and cheese brings to a dish. Literally delicious on anything and everything your mind can fathom pouring it on.Our hope is that you will find this site to be both informative and inspirational, and if you have kids, or plan to, and are concerned that life as you know it ends at parenthood, we are here to tell you why that simply isn’t true.Hold the phone, I just died. As Yashy and I have continued to explore new activities and culinary experiences inside and outside of Toronto, I knew I needed to begin telling our stories from the Dad’s perspective. When Yashy launched Baby and Life (now known at Parenting to Go) while on Mat Leave in 2011, I never envisioned being able to maintain such an audacious, at times hectic, life outside of our Downtown Toronto haven. Having dined out and traveled to over 200 cities in over 20 countries since the first baby was born in 2011, we encourage you to travel and enjoy the culinary offerings in your own city! Chris With two kids under the age of 12 we continue to explore everything that fascinates us! Our goal is to encourage young families to maintain the pre baby life, post kids. Passions include wine, dining out, cooking, cocktailing, travelling, hunting for random fun events in the city and now… exploring all things family related. My mom soaks the cashews overnight when making her Sri Lankan Cashew Curry but if you’re like me and decide on an impromptu curry session, then a 2 hour soak will do (but the longer the soak, the better for the curry).īorn in Sri Lanka raised in Dubai, Bahrain, Pakistan, U.S, Australia and England, I now find myself settled in Toronto. Please do not use the salted versions that you find next to the peanut tins! You want the raw ones, which I know can be expensive but it’s oh so totally worth it! You also want to split the cashews and soak the raw cashews (which are peeled and cleaned at purchase hopefully) in a bowl of room temperature salted water. I think one of the most important things to remember when making this cashew curry is to use raw cashews. Tips for Making the Sri Lankan Cashew Curry I recently observed my mom making this curry and when I shared the behind the scenes on Instagram, I received many requests for the easy cashew curry recipe. Even kids are sure to enjoy this easy curry recipe. We eat a lot of Sri Lankan curries, especially when we visit my mom, and the Sri Lankan cashew curry is one that I request frequently! This vegan curry is creamy and unlike most Sri Lankan curries, it isn’t spicy.
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