Differences between revisions 9 and 17 (spanning 8 versions)
⇤ ← Revision 9 as of 2016-11-19 11:26:50 →
Size: 1308
Editor: akirakio
Comment:
← Revision 17 as of 2021-05-23 10:48:22 → ⇥
Size: 1329
Editor: akirakio
Comment:
Deletions are marked like this. Additions are marked like this.
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    1/2 c whole raw cashews
    1 T fresh lemon juice
    pinch salt
    1/4 c water
    ≤2 T vegan powdered sugar For a sweet version		    * 300 g cashew
   * 120 ml lemon juice
   * pinch salt
   * 200 ml water
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    Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak.
    In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
    If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached.
    If using for a sweet dish, then stir in up to 2 T vegan powdered sugar.
    Use immediately, or cover and store for up to a few days.		    * Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak.
   * In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
   * If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached.
   * If using for a sweet dish, then stir in up to 2 T vegan powdered sugar.
   * Use immediately, or cover and store for up to a few days.
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   * 25 gr coriander    * 25 gr coriander or 1 gr dried coriander
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   * sal al gusto
   * pimienta negra		    * 1.25 gr sal
   * 0.45 gr pimienta negra
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   * vegan meat 3 hands    * vegan meat 2 full round containers cooked in 40 gr broth
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   * fajita powder half    * 100 g fajita powder
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   * half a can of corn    * 1 can of corn (280 gr)

Ingredients

  • 300 g cashew
  • 120 ml lemon juice
  • pinch salt
  • 200 ml water

Instructions

  • Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak.
  • In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
  • If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached.
  • If using for a sweet dish, then stir in up to 2 T vegan powdered sugar.
  • Use immediately, or cover and store for up to a few days.
  • guacamole as:
    • two ripe avocadoes
    • one green pepeper
    • 25 gr coriander or 1 gr dried coriander
    • 20 gr perejil
    • 1.25 gr sal
    • 0.45 gr pimienta negra
    • 30 ml lemon juice
  • filling as:
    • 2 can of red beans (240 gr each)
    • vegan meat 2 full round containers cooked in 40 gr broth
    • one glass 400 gr basilicum sauce
    • one carton 500 gr just tomato
    • 100 g fajita powder
    • onions
    • funny onion that look vitlok mini vitlok
    • 1 can of corn (280 gr)

moin.mister-muffin.de: Recipes/Fajitas (last edited 2023-11-04 21:25:52 by josch)