I really enjoyed your comments and tweets yesterday, in response to my piece How I Retired Before I Retired on BlogHer.com. Today in my I Eat Plants column on LoHud.com you will find my piece Victoria Moran is Taking Vegan to Main Street which includes a review of the book Main Street Vegan and an interview with the author. I do hope you will check it out. (Please consider leaving a comment there, if you are so moved!)
Now…about that Curry Cashew Butter.
I was out for a run the other morning, listening to an Our Hen House podcast, and suddenly I stopped in my tracks. Jasmin and Mariann had been describing some of the best raw vegan cheese they have ever eaten, made by Health Nut. I didn’t stop then. I stopped when they described the Health Nut nut butters. Specifically the curry cashew butter. My first thought? I can totally make this; raw cashews, curry. Done.
Not exactly. I went to the Health Nut website to see the ingredients: cashews, coconut oil, olive oil, spices and pink Himalayan salt. Ingredients that would make Dr. Furhman freak and leave no-oil, no-salt, no-sugar vegans quaking in their boots. Naturally, I decided to make the nut butter, added oils and all.
Last weekend I was in Pittsburgh and I tweeted vegan food photos throughout the weekend – because I like to show people how easy it is to eat vegan when traveling. Saturday I posted a picture of breakfast from a diner: a cup of coffee and a piece of whole grain toast with natural peanut butter. To which someone on Twitter asked:
Do you keep an eye on the amount of fat you consume??
Oh, hi, good morning to you, too, my fat-counting friend! I replied with a question:
Why do you ask?
Why do you — I eat “mostly” vegan- do have eggs once in a great while Sometimes feel like Recipes have more fat
I assume my twitter friend was suggesting that my recipes have more fat.
More fat than what?
More fat than blogs that avoid all added oil/fat? Yep, I definitely have more fat than that. More fat than blogs that feature bacon, butter and other animal-based saturated fats? Doubt it.
I don’t fear fat. Love whole food fats (avocados, seeds and nuts – like the nut butter on my toast) but also use oil, happily.
I’ve already tackled this issue here on the blog and you can read all about it here: What’s up with the rice and pressure cooker obsession? (+ I’m a high-fat vegan) because I’m moving on to share this delicious, nut butter recipe with added fat!
Curry Cashew Butter
Inspired by Health Nut
Ingredients (Makes about 1.5 cups)
- 1.5 cups raw, unsalted cashews
- 1/4 teaspoon pink Himalayan salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon coconut oil
- 1/2 teaspoon olive oil (I used cold-pressed)
- Soak cashews in filtered water for at least 20 minutes. Rinse and drain.
- Place cashews in a food processor for six minutes.
- At six minutes, scrape down the sides, add the remaining ingredients, and process for another six minutes. Add additional olive oil if the nut butter appears too dry.
This is great as a snack on raw veggies
It also makes for a super-fabulous PB&J – err, let’s make that a CB&C (cashew butter and chutney)
This curry nut butter is divine! Rich, fabulous and a little goes a long way. I have it stored in an airtight, glass jar in the refrigerator and plan to dip into it as a snack over the next week or so.
A final note on my choice to consume added fats. A year and a half ago I stopped chasing skinny. I don’t count calories, fat or protein and I only weigh myself once a month. I eat a diet filled with vegetables, fruits, grains, legumes and beans, grains, and nuts and seeds. I use salt and oil in some of my cooking and food prep and occasionally add sugars. I am known to make slightly decadent dishes such as this nut butter and my over-the-top macnocheeto. I had my annual blood work done last month – to monitor my thyroid (I have hyperthyroidism) and my B-12 levels. The first words out of my doctor’s mouth? “Keep doing whatever you’re doing.” He went on: B-12, excellent; cholesterol, fantastic (LDL and HDL both within range); triglycerides, really excellent.
I’m going to keep doing what I’m doing.
Hosting a public vegan event this summer? Send me the details and I’ll add it to tomorrow’s post!