Toasted Coconut Cashew Butter {Recipe ReDux}

Wow! I can’t believe it’s already May 21. That means t-minus one week until yours truly’s birthday AND it’s Recipe ReDux time! This month we were tasked with showcasing kitchen staples that we now make from scratch – but in the past purchased.

For me, that’s got to be nut butters. Ever since discovering how easy it was to make nut butter thanks to my Homemade Nutella recipe from a previous Recipe ReDux, I’ve been making a new type of nut butter weekly.

And I literally have to make a new jar weekly. The boyfriend likes to eat massive spoonfuls straight out of the jar, so we go through nut butters pretty quickly in our household. [I also eat it straight from the jar but in much smaller, daintier bites.]

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After making some bomb almond butter (#nerd) and delicious peanut butter, it was time for the big dog: CASHEW BUTTER.

This started out as one-ingredient cashew butter, but as the butter was “churning” in my food processor, the evil genius in me came out and I felt compelled to elevate the butta’ with, what else but unsweetened shredded coconut. Because coconut is delicious and full of healthy fat (yes, saturated fats can be healthy too). And because I’ve been wanting coconut in everything lately.

Whatever you do, please, pleeaasseee don’t be intimidated by “homemade nut butter” — it’s super-easy and while it takes about 10 minutes to get all dreamy and creamy, it only takes about 2 minutes of hands-on time and the flavor combinations are endless. Add some cinnamon, smoked sea salt, ginger or go savory with paprika, curry or rosemary. This is your nut butter party and you’ll add what you want to.

Toasted Coconut Cashew Butter

This really is amazing straight out of the jar, but is also fantastic drizzled over Greek yogurt, as a dip for fruit (pears are especially delicious) or as part of the most insane-good cashew butter and jelly sandwich known to man.

Ingredients:

  • 16 oz. raw, unsalted cashews
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp. sea salt

Directions:

  1. Preheat oven to 375 degrees. Lay cashews on a baking sheet and toast for about 10 minutes, or until fragrant. toasted_coconut_cashew_butter
  2. Let cashews cool for about 15 minutes (or longer) — they get hot in the food processor so the cooler they are, the better.
  3. Add to food processor and process for about 10 minutes, or until it forms a creamy butter. See stages of nut butter chart below.
  4. Once cashews form a creamy butter, add coconut and sea salt and process another 2-3 minutes.

stages_nut_butter

STAGES OF NUT BUTTER

  1. Intact Nuts
  2. Nut Meal/Flour
  3. Giant blob of nut butter (it helps to smash this apart a couple times)
  4. Creamy, dreamy nut butter

Check out more amazing homemade creations from the talented Recipe ReDuxers by clicking the icon below. Enjoy!

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Roasted Rainbow Carrots with Coconut Curry Beet Sauce {Recipe ReDux}

Who doesn’t love leftovers? Cook once, eat twice…or three, or four times.

Instead of just reheating the leftovers, though — c’mon, you know that gets boring — why not repurpose them into a completely new and delicious dish?

That’s what we were tasked with doing for this month’s Recipe ReDux:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

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A few weeks ago I made this delicious {vegan} Coconut Curry Beet and Butternut Squash Soup, and I packaged the leftover soup into individual containers and then stuck the containers in my freezer for future soup-eating occasions.

Now, the soup was delicious, don’t get me wrong, but after eating it for a week straight, I was completely beet souped out. And I still had a couple containers left.

What’s a girl to do??

(#firstworldproblems)

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MAKE IT INTO A SAUCE! And drizzle that sauce onto the most perfectly-roasted rainbow carrots.

Did you know that carrots started off as PURPLE — not orange? Some think that orange carrots were first bred in the Netherlands to honor King William of Orange, but whatever the real story, the orange color has seemingly stuck since that time.

I like all carrots, but rainbow carrots are just so gorgeous! And the different colors mean that they have a variety of nutrients — beta-carotene (vitamin A) in the orange carrots, anthocyanins (powerful antioxidants) in the purple carrots and Xanthophykks and lutein (linked with cancer prevention and eye health) in the yellow carrots.

Roasting them brings out their natural sweetness and earthiness. I could eat them straight out of the oven (with a little sea salt), but the addition of this beet sauce completely elevates them and will totally impress your dinner guests.

roasted_carrots

Roasted Rainbow Carrots with Coconut Curry Beet Sauce

Serve this delicious veggie dish with grilled chicken or steak — or keep things vegan with marinated/roasted tofu. 

Ingredients:

  • 2 lbs. carrots, preferably organic rainbow carrots
  • 1 Tbsp. coconut oil, melted
  • 3/4 cup leftover Coconut Curry Beet and Butternut Squash Soup
  • 1 Tbsp. lime zest (from organic limes)
  • 1/2 cup toasted pecan pieces
  • 1/4 tsp. smoked sea salt (regular, non-smoked sea salt would also work)

Directions:

  1. Preheat oven to 425 degrees. Wash/scrub carrots and cut the ends off. Lay carrots on a baking sheet and drizzle with melted coconut oil. Toss the carrots a few times to evenly coat them with oil.
  2. Roast carrots for 30-40 minutes, or until tender. Transfer the carrots to your serving platter.roasted_coconut_carrotsroasted_rainbow_carrots
  3. Using a spoon, drizzle carrots with leftover beet soup, then sprinkle with lime zest and pecans.

roasted_carrots_coconut_curry_beet_sauce

Check out the link below for infinite leftover meal ideas from the members of Recipe ReDux. Enjoy!

Coconut Curry Beet and Butternut Squash Soup with Cilantro-Lime Pesto {Vegan}

Because you know I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. Hey!

I’m bringing beet soup baaaaacccckkk!

I could totally continue on with my Meghan Trainor/beet soup song, but I have an important recipe that needs sharing. For soup, no less. And while this soup is totally about the beets, it’s also about the butternut squash, coconut, curry and THE PESTO. [Vegan] Cilantro Lime Pesto that I posted yesterday. The combination of that pesto and this soup is money.

coconut_curry_butternut_squash_beet_soup_vegan

Who calls a soup + pesto combination “money”? I called a sandwich “money” the other day while out to eat with the boy, who proceeded to tease me about using the phrase to describe food.

I guess that’s just how I roll.

Okay, back to soup.

I’m not generally a soup maker. I make big batches of chili all the time but for some reason I’ve neglected soup.

I think it’s because, until now, I didn’t appreciate the beauty of soup. Soup is a fantastic way to use up ingredients — produce, proteins, etc. — that are on the verge of going bad. While soups can take a little longer to prepare, they yield a giant pot of deliciousness that can then feed you for days. Soups also let you play around with flavor combinations and can be relatively fool-proof.

The curry-coconut-cilantro combo (with beets + butternut squash) is seriously delicious. The richness from the coconut is perfectly balanced by the acidity and freshness of the Cilantro Lime Pesto.

And while I’m not a vegan, the vegan principle of using real, whole ingredients is one that I totally get behind. If you haven’t noticed, I don’t really do processed foods.

coconut_curry_beet_squash_soup_vegan

Coconut Curry Beet and Butternut Squash Soup with Cilantro Lime Pesto

This soup would be perfect to serve at parties, for the holidays or just make whenever you want a warming, delicious and satisfying meal. If you’re not a vegan, I suggest pairing this with a grilled chicken breast for some protein.

Servings: 6, 10 oz. cups

Ingredients:

  • 1 large butternut squash
  • 2 large, fresh beets
  • 1 can (13.6 oz.) light coconut milk + 1 can (13.6 oz.) water
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. chili powder (optional)
  • Cilantro Lime Pesto for topping

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut butternut squash in quarters. Cut the ends off (the little nub at the top and tough part at the bottom). Scoop out the seeds (save these for delicious roasted squash seeds if you feel inclined).
  3. Wash/scrub beets well. Cut off top and bottom of each beet, then cut into quarters. No need to peel the beets — just make sure you scrub them well.
  4. Lay butternut squash, cut side down, and beets on a sheet pan and roast for about an hour, until they are soft. Peel the skin of the butternut squash off (it should easily come off). Let the squash and beets cool slightly.
  5. When beets and squash slightly cooled, add to a food processor and pulse mixture until smooth.
  6. Add blended mixture to a large pot, along with coconut milk, water, curry powder, salt, pepper and optional chili powder.
  7. Heat over medium until mixture starts to boil, then turn heat to low and simmer for at least 30 minutes.
  8. Top each serving with a spoonful of cilantro pesto and serve warm.

vegan_beet_squash_soup_with_pesto