Ingredients:

(Serves 2)

• 2 chicken breasts
• 1 white onion
• 2 cloves garlic
• ¼ cup water chestnuts
• ¼ cup bamboo shoots
• ½ cup cashew nuts
• Rice to serve

For the sauce:

• 1 tablespoon peanut oil 
• 2 tablespoons soy sauce 
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Instructions:

1. Mix all the sauce ingredients together and whisk until there are no lumps then put to one side.
2. Chop the onion and garlic.
3. Slice the chicken breasts into bite-sized pieces.
4. Heat some oil in a wok, add the chicken and onion, and season with salt and pepper.
5. Fry for 10-15 minutes, until the onions have softened and the chicken is slightly browned.
6. Add the garlic, water chestnuts, bamboo shoots, and cashews and fry for a further 5-10 minutes. 
7. Add the sauce and stir through on the heat for another 5-10 minutes.
8. Remove from the heat and leave to stand for 5 minutes.
9. Serve hot with rice.

The post This Chinese Style Chicken and Cashew Nut is So Easy to Make appeared first on falafelandcaviar.com.

View this post on Instagram

Casi se me olvida compartir la receta nueva que tengo en el blog: PAPAS RELLENAS AL HORNO. Es espectacular! El enlace del video está en mi perfil y la receta en sweetysalado.com. **************************************** I almost forgot to share the new recipe that I have on the blog: LOADED BAKED POTATOES. It’s amazing! The link for the video is in my profile and the recipe is at sweetysalado.com. . . . #loadedbakedpotato #twicebakedpotatoes #bakedpotato #papasalhorno #papasrellenas #papas #potatoes

A post shared by Diana – Sweet y Salado (@sweetysalado) on Jul 8, 2018 at 1:04pm PDT

Whether you like in on tacos, a baked potato, or for potato pancakes, sour cream takes your dish over the top with just one dollop. But, if you are lactose intolerant or are vegan, it can feel like you’ll never be able to experience that satisfaction. If you’re craving sour scream you can now you can make a vegan version right at home with just a few ingredients.

Ingredients

For this recipe, cashews and probiotic capsules are the star combo. The capsules contain the probiotics you would find in yogurt or other cultured dairies, and are necessary to activate the sour cream and give it that tangy flavor and thick consistency.

Method

1. Soak your cashews in hot water for an hour, or overnight in cold water. Drain them, and put them in a blender with fresh water and mix until it’s smooth and creamy.
2. Transfer it to a non-metal bowl and add in the probiotics. Stir with a wooden, not metal, spoon, and cover with a cloth or towel for 24-48 hours.
3. Once the mixture has thickened and taken on a sour cream like flavor, add salt, lemon juice, and apple cider vinegar.
4. Use it straight away or store it in your fridge for up to 5 days.

The post You’ll Be Dreaming About This Vegan Sour Cream appeared first on falafelandcaviar.com.

Ingredients:

(Serves 2)

• 2 chicken breasts
• 1 white onion
• 2 cloves garlic
• ¼ cup water chestnuts
• ¼ cup bamboo shoots
• ½ cup cashew nuts
• Rice to serve

For the sauce:

• 1 tablespoon peanut oil 
• 2 tablespoons soy sauce 
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Instructions:

1. Mix all the sauce ingredients together and whisk until there are no lumps then put to one side.
2. Chop the onion and garlic.
3. Slice the chicken breasts into bite-sized pieces.
4. Heat some oil in a wok, add the chicken and onion, and season with salt and pepper.
5. Fry for 10-15 minutes, until the onions have softened and the chicken is slightly browned.
6. Add the garlic, water chestnuts, bamboo shoots, and cashews and fry for a further 5-10 minutes. 
7. Add the sauce and stir through on the heat for another 5-10 minutes.
8. Remove from the heat and leave to stand for 5 minutes.
9. Serve hot with rice.

The post This Chinese Style Chicken and Cashew Nut is So Easy to Make appeared first on falafelandcaviar.com.

View this post on Instagram

Casi se me olvida compartir la receta nueva que tengo en el blog: PAPAS RELLENAS AL HORNO. Es espectacular! El enlace del video está en mi perfil y la receta en sweetysalado.com. **************************************** I almost forgot to share the new recipe that I have on the blog: LOADED BAKED POTATOES. It’s amazing! The link for the video is in my profile and the recipe is at sweetysalado.com. . . . #loadedbakedpotato #twicebakedpotatoes #bakedpotato #papasalhorno #papasrellenas #papas #potatoes

A post shared by Diana – Sweet y Salado (@sweetysalado) on Jul 8, 2018 at 1:04pm PDT

Whether you like in on tacos, a baked potato, or for potato pancakes, sour cream takes your dish over the top with just one dollop. But, if you are lactose intolerant or are vegan, it can feel like you’ll never be able to experience that satisfaction. If you’re craving sour scream you can now you can make a vegan version right at home with just a few ingredients.

Ingredients

For this recipe, cashews and probiotic capsules are the star combo. The capsules contain the probiotics you would find in yogurt or other cultured dairies, and are necessary to activate the sour cream and give it that tangy flavor and thick consistency.

Method

1. Soak your cashews in hot water for an hour, or overnight in cold water. Drain them, and put them in a blender with fresh water and mix until it’s smooth and creamy.
2. Transfer it to a non-metal bowl and add in the probiotics. Stir with a wooden, not metal, spoon, and cover with a cloth or towel for 24-48 hours.
3. Once the mixture has thickened and taken on a sour cream like flavor, add salt, lemon juice, and apple cider vinegar.
4. Use it straight away or store it in your fridge for up to 5 days.

The post You’ll Be Dreaming About This Vegan Sour Cream appeared first on falafelandcaviar.com.