1. AlwaysTasteGood Premium Thai Cashew Wok and Vegetables


    from Daniel Coco Added 11 0 0

    Cashew Wok Sauce By AlwaysTasteGood is a dish the entire family will enjoy. Cashew Wok is famous around the world and is served in many Chinese restaurants but does not compare to Thai Cashew Wok. Product certified to be free of: chemicals, artificial flavoring, food coloring, irradiation, artificial preservatives, genetically engineered ingredients, MSG, food borne bacteria’s. You can purchase on www.alwaystastegood.com

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    • Baby mizuna salad with melon, fresh figs and smoky cashews


      from Viviane Bauquet Farre Added 55 1 1

      For This Recipe Go To http://bit.ly/17VygiQ Mizuna is one of my favorite salad greens: the delicate, lacy leaves are not only beautiful; they also have a mild peppery bite that makes them a wonderful substitute for arugula. Here the dainty Asian greens are dressed in a delectable lime vinaigrette and adorned with sweet melon slices, fresh figs and smoky cashews. It makes for a superb and refreshing salad that's perfect for the summer and fall season, when melon and figs are at their peak! For many more recipes (and hands-on videos), check out https://foodandstyleclub.com/, Viviane's new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It's a cooking class built into every recipe! Free 30-day trial. No credit card required.

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      • Basic Gravy


        from lifeandhealth Added 6 0 0

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        • Canon hv20


          from Jacques Added 298 2 1

          Shot in cinemode, in "TV 24" mode, AV F1.8, and played around with manual focus and manual white balance. Quality 1080 x 1920. After I exported with Final cut express, i deinterlaced with Jes deinterlacer.

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          • Cashew Dip and Spread


            from Veggie Kitchen Added 34 0 0

            This delicious crowd pleasing dip is best served chilled along with a selection of veggies, crackers or fruit. It also makes a great salad or sandwich topper.

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            • Cashew Funions


              from Andy Matthias Added

              This is a little snack idea my wife came up with for seasoning cashews. All you need are the ingredients and a dehydrator. It's very simple to make, tastes great, and is a great snack to refuel mid surf session.

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              • Cashew Production in Biting


                from Loving Earth Added 661 1 0

                This method of hand-shelling cashews in an alternative to the boiling oil and steam which other producers use to remove the nut from the shell. This allows the women of Biting to engage in this industry in a sustainable and flexible manner. As you can see from the video, working together from home allows the ladies of our producer group to keep one eye on the kids while getting on with shelling the cashews!

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                • Cashews


                  from Paul DiGiacobbe Added 56 0 0

                  A short comedy sketch about delicious nuts.

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                  • 2014-01-09 Coconut Cream


                    from James Balfour Added 20 0 0

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                    • Creamy Mushroom Stroganoff


                      from lifeandhealth Added 149 0 0

                      Many Russian, East European, German dishes are meat and cream heavy, and thus rather difficult to make vegan. But using cashews and multiple varieties of mushrooms, this recipe extracts all of the comfort and heartiness found in a meat stroganoff and replaces it here. Ingredients 8 cups whole-wheat pasta, uncooked ⅓ cup raw cashews ¼ (16-ounce) package silken tofu 1½ cups water, divided 1 tablespoon Bragg Liquid Aminos (or low-sodium soy sauce) 1 tablespoon McKay’s Beef Style Instant Broth and Seasoning (or other beef- like seasoning) 1 tablespoon onion powder 1½ tablespoon nutritional yeast flakes ½ medium onion, julienned 1 cup fresh cremini mushrooms, sliced 1 cup fresh shiitake mushrooms, chopped Instructions 1. Boil and drain pasta according to package directions. While the pasta is cooking, prepare the tofu sauce base. Place the cashews and tofu in a blender with ½ cup water and blend until smooth, adding in the seasonings (Bragg Liquid Aminos, McKay’s seasoning, onion powder, and nutritional yeast flakes). When the mixture is smooth, add the remaining cup of water and blend again. Set aside. 2. In a pan over medium heat, sauté the onions and mushrooms in a small amount of water until tender. Stir in the blended tofu sauce. Warm the mixture, making sure not to boil it, as the mixture will curdle slightly. Serve over the cooked pasta. Ready in about 20-30 minutes Makes 4-6 servings

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