Monday, July 25, 2011

Five Spice Carrot Cashew Butter

Five Spice Carrot Cashew Butter
Real Food Daily is one of my favorite places to eat in Los Angeles. Nothing satisfies me more than their Basic Four. Your choice of 4 basic foods - but my favorites to choose from include brown rice, specialty grain, pressed salad, veggie of the day, sea vegetables or daily greens topped off with their house peanut sauce. I'm not mouth is watering. Real Food Daily also has delicious pancakes and the most incredible chocolate mousse - as creamy and smooth as any mousse made with dairy!

Recently, I enjoyed a delicious 'butter' at a friend's house called Five Spice Carrot Cashew Butter. She whipped it up in no time - so I thought I'd give it a try as it was really yummy! The recipe is from Ann Gentry's Real Food Daily Cookbook. Her recipes (and restaurant) are vegan and offer some gluten free options as well. I am personally not vegan...more of a meat eating vegan as we do not eat dairy or eggs but we try to eat animal protein that is grass fed beef, organic chicken, lamb and wild or pole caught seafood.

Back to the's tasty spread on a piece of toasted corn bread or cracker, served on top of a warm salad, dolloped on a baked potato or straight from a spoon!

Five Spice Carrot Cashew Butter
1 TBSP Grapeseed Oil
1 pound carrots, peeled and chopped
1 large onion, chopped
1 cup water
1 cup raw cashews
2 TBSP maple syrup
1 TBSP yellow miso
1/4 tsp five-spice powder
1/4 tsp salt

Simmering carrots & onions.

Heat the oil in a large, heavy saucepan over medium heat. Add the carrots and onion and saute until the onion is translucent, about 10 minutes. Add the water, cover, and cook, stirring occasionally, until the carrots are very tender, about 10 minutes. Uncover and simmer until the liquid has absorbed, about 10 minutes, then remove from the heat and cool completely.

Transfer the cooled carrot mixture to a food processor. Add the cashews, maple syrup, miso, five-spice powder, and salt. Blend until smooth and creamy, about 5 minutes. Transfer the spread to a small bowl. Serve cold or at room temperature. Enjoy!

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