Beyond Better Coconut Curry Cashew Sauce

 

 

The zucchini yield is high, daytime temperatures hover around 90 degrees. Summer is on.

Cooking goals: simplicity of prep, use as much zucchini as possible, don’t heat up the house. The zucchini and other veggies were roasted for this quick bite. Grilled veggies would have been great too, but we are between grills at the moment. (What??)  Zoodles are on the menu frequently as well.

This ultra-fast coconut curry sauce will amaze. Our friend who doesn’t even like curry deemed this sauce tasty, it’s that good! Pour over roasted, sauteed, or grilled vegetables, sweet potatoes, white potatoes, rice, quinoa, beans, lentils, other proteins.

If making rice, start that first, then roast the vegetables, then prepare the sauce while vegetables are roasting.

 

Beyond Better Coconut Curry Sauce

Prep time: maybe 5 minutes. Serves 2-4.

1/3 cup Beyond Better Original Sauce Mix (Spice lovers: use some or all Spicy Queso)

1/2 cup water

2/3 – 1 cup coconut milk

Pinch or 2 of coconut sugar

2 tsp curry powder

Squeeze of fresh lime juice

Garnish with toasted coconut, and Sriracha, if desired.

Combine Sauce Mix powder, water, 2/3 cup coconut milk, coconut sugar and curry powder in saucepan over medium heat.  Bring to a boil, stirring as needed so it doesn’t stick to the pan. Boil for a few seconds to thicken the sauce. Remove from heat, squeeze a wedge of fresh lime into the sauce and stir. Add more coconut milk if needed or wanted to make sauce more pourable, and Pour It On!

To Roast Vegetables:

Preheat oven to 425 degrees F.

1. Chop the vegetables into chunky-sized bites

2. Dump on a baking sheet

3. Drizzle with oil of choice

4. Sprinkle with freshly ground black pepper and a bit of salt

5. Toss around in the pan, arrange in single layer for best results

6. Bake for 15 minutes

7. Flip with Spatula

8. Bake for another 10 minutes

Beyond Better Shepherd’s Pie #vegan #glutenfree #dairyfree #soyfree #grainfree

Wintertime is comfort food time! This version of shepherd’s pie will warm the cockles of your heart, by keeping it healthy, as well as delighted that no sentient beings were harmed. This recipe is super easy, and the great thing is that amounts don’t matter all that much. However you improvise, it is bound to be delicious and completely satisfying.

1. Boil 3 lbs of washed and cut organic potatoes until soft. Drain, mash and add 1/2 cup Beyond Better Cashew Original Flavor or Sunflower Sauce Mix plus 1/2 cup water, and whip. Add water to desired consistency.

2. While potatoes are cooking, Thaw Beyond Meat Fiesta Crumbles (or not) and place in the bottom of your baking dish.

3. Stir crumbles with 1/4-1/2 water and 1/4 cup of Beyond Better Sauce Mix to make gravy. If you happen to have any leftover Beyond Better sauce, you can stir that into the crumbles instead of the powder, adding a bit more water as you like.

4. Cover crumbles and gravy with 1 cup of frozen organic peas and 1 cup of frozen organic corn kernels.

5. Top with Mashed potatoes. Bake at 350 degrees F. for 45 minutes.