Purple Potatoes With Cashew Cream Vegan Table Food

PURPLE POTATOES WITH CASHEW CREAM (VEGAN TABLE)

Steps:

• Pre heat oven to 425.
• Toss potatoes with oil and roast until soft (20-30 minutes), salt and pepper to taste.
• While the potatoes roast, saute the onion and garlic in the Earth Balance margarine. Add brown sugar and a bit of salt and continue to cook until golden brown and sweet (20-25 minutes).
• While both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and then drain on a paper towel. Chop or food process the sage and walnuts to a coarse crumble. Set aside.
• When the onions are ready add to them to a food processor along with the cashews, nutritional yeast and veggie stock. Blend until creamy. Add more cashews or stock to get the right consistency.
• Add salt to taste.
• Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream. Cut the bottom flat so they sit level. Fill with cashew cream.
• Sprinkle with the sage and walnut topping.
• Serve warm or at room temperature.

CHICKEN PASANDA

Steps:

• Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
• Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
• Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
• Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
• Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.