Hey, guess what this post is about?! 😀
And I bet I can guess what you’re saying… “Spicy Cashew Chicken is something I can get behind, but Pumpkin Hummus sounds like an awful combination of flavors!” Ahh, my dear friends, think again. It’s pretty freakin amazing. Well, that’s as long as you 1) like the taste of tahini 2) like pumpkin flavored things.
Pumpkin is such a fall flavor and for me, fall can’t come soon enough. I already have several different fall scented soaps around my house and if I’m not careful, I think it’ll start smelling like an Autumnal, French whore. Gotta keep myself in check… but I digress. Pumpkin ANYTHING around this time of year, makes me so happy! My friend, Maria, just posted a recipe the other day for Vegan Pumpkin Custard and when I’m done with our Paleo Challenge, I am SO making that! (Recipe will follow once I’ve had it… look for it around Sept 10th-ish)
So, let’s get back to the topics at hand; today’s recipes. We’ll start with the Spicy Cashew Chicken. I got it off of the AMAZING site The Foodee Project.
For the Cashew Chicken:
1 C chicken stock/broth
2 tbsp arrowroot powder
1 tsp honey (opt) **I didn’t use this because of my Paleo Challenge, but I’m sure it’s yummy to add!
4 tbsp tamari ** I used coconut aminos and combined it with a red chili paste. Came out great 🙂
2 tbsp white vinegar
juice of 1/2 lime
1/2 tsp cayenne pepper (opt) ** Depends on how spicy you want it
1 1/2 lb chicken breasts, diced into 1-inch cubes
3 cloves garlic, minced
1 1/2 tsp freshly grated ginger root
1/3 c chopped cashews, plus extra for garnish
Directions:
1. Whisk together broth, arrowroot, honey, tamari, vinegar, lime juice, cayenne.
2. Heat 1 tbsp oil on medium heat in skillet. Add chicken pieces, garlic, and ginger. Saute’ until chicken is mostly cooked through. Don’t burn your garlic!
3. Whisk the broth mixture again, and add to the skillet. Turn the heat to high. Cook and stir until the sauce thickens. About 1 minute.
4. Stir in the cashew and spoon over toasted cauliflower “rice.”
**The Rice Recipe**
For the Toasted Cauliflower (i.e. ‘Rice’):
Grind 1 head of cauliflower in a food processor (I had to do this in batches.) Spread evenly over a cookie sheet or jelly roll pan. Season with garlic powder, salt and pepper to taste. Watch for it to become toasted on top, then take it out, toss it, and redistribute it across the pan. Put it back under the broiler until toasted again. Now you’re ready to top it with your Cashew Chicken!
I suggest making a lot of this if you’re feeding other people because you’re definitely going to want leftovers and you’re barely even going to want to share it 😀
Now, as for the Pumpkin Hummus (Big thanks to Coach Cheryl for the heads up on this!!):
- 2 T tahini (sesame-seed paste)
- 2 T fresh lemon juice
- 1 tsp ground cumin
- 1 tsp olive oil
- 3/4 tsp salt
- 1/8 tsp ground red pepper
- 1 (15-ounce) can pumpkin
- 1 garlic clove, chopped
Place ingredients in a food processor, and process until smooth. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. You can also fry up some bacon if you’d like and add that. SO GOOD!
You can put this on turkey slices and make roll-ups or even make a lettuce wrap with it. Today I’m going to try to mix in some tuna and see how that works. I’ll let you know on my FB page how that works out.
If you’re wondering how the Paleo Challenge is going, it’s going well! Thanks for asking 😉 I’m 18 days in with 24 more to go, and I have cravings that come and go, but I’m sticking to my guns, even with eating after 5:30. I just don’t do it anymore and I’ve slept and felt much better since. Now if I could just stick to getting into bed by 8 or 8:30, that would be fantastic!
Questions, Comments, New Recipes? Lemme know!
Til then,
~KK