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Cashew-Chili Portabello

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.42

$2.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:84%

Spoonacular Score: 84%

 

Need a gluten free and vegan side dish? Cashew-Chili Portabello could be an awesome recipe to try. For $2.42 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 480 calories, 13g of protein, and 24g of fat each. 1 person were impressed by this recipe. A mixture of bell pepper, sweetner, portabello mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is super. Try Cashew Chicken Chili, Vegetarian Chili with Cilantro-Lime Cashew Sour Cream, and Meat Lite: Black Bean and Cashew Chicken Chili for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp arrowroot powder
arrowroot powder
2 Tbsps
2 Tbsps bragg's liquid aminos
bragg's liquid aminos
1 cup
1 cup brown rice
brown rice
1 cup
1 cup raw cashew nuts
raw cashew nuts
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
some
some fresh cilantro
fresh cilantro
2
2  garlic cloves
garlic cloves
1 bunch
1 bunch green onions
green onions
0.5
0.5  lemon juice
lemon juice
1 tsp
1 tsp olive oil
olive oil
12 oz
12 oz portabello mushrooms
portabello mushrooms
1
1  diced red bell pepper
diced red bell pepper
3
3  dried red chilies
dried red chilies
some
some sea-salt
sea-salt
2 cups
2 cups water
water
1 Tbsp
1 Tbsp sweetner
sweetner
1 Tbsp arrowroot powder
1 Tbsp
arrowroot powder
2 Tbsps bragg's liquid aminos
2 Tbsps
bragg's liquid aminos
1 cup brown rice
1 cup
brown rice
1 cup raw cashew nuts
1 cup
raw cashew nuts
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
some fresh cilantro
some
fresh cilantro
2  garlic cloves
2
garlic cloves
1 bunch green onions
1 bunch
green onions
0.5  lemon juice
0.5
lemon juice
1 tsp olive oil
1 tsp
olive oil
12 oz portabello mushrooms
12 oz
portabello mushrooms
1  diced red bell pepper
1
diced red bell pepper
3  dried red chilies
3
dried red chilies
some sea-salt
some
sea-salt
2 cups water
2 cups
water
1 Tbsp sweetner
1 Tbsp
sweetner

Equipment

whisk
whisk
bowl
bowl
wok
wok
whisk
whisk
bowl
bowl
wok
wok


Instructions

  1. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.
  2. While rice is cooking cut portabello mushrooms into cubes. Set aside.
  3. Preheat a wok and then heat the 2 tbsp. oil. Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
  4. Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.
  5. Stir in the shoyou (soy sauce) and agave. Add the green onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid. Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.
  6. To serve: With a very small dipping bowl for a mold, pack with brown rice and empty onto plate (see picture above). On top of rice place stir-fry vegetables and garnish with cilantro.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.42
Ingredient
1 tablespoon arrowroot powder
2 tablespoons bragg's liquid aminos
1 cup brown rice
1 cup raw cashew nuts
2 tablespoons extra virgin olive oil
some fresh cilantro
2 garlic cloves
1 bunch green onions
½ lemon juice
1 teaspoon olive oil
12 ounces portabello mushrooms
1 diced red bell pepper
3 dried red chilies
Price
$0.09
$0.33
$0.61
$2.30
$0.33
$0.01
$0.13
$0.16
$0.10
$0.05
$3.77
$0.60
$1.20
$9.69

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
479 Calories
13g Protein
23g Total Fat
57g Carbs
59% Health Score
Limit These
Calories
479
24%

Fat
23g
37%

  Saturated Fat
3g
25%

Carbohydrates
57g
19%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
699mg
30%

Get Enough Of These
Protein
13g
27%

Manganese
2mg
126%

Vitamin C
89mg
109%

Copper
1mg
58%

Magnesium
176mg
44%

Phosphorus
435mg
44%

Vitamin B6
0.78mg
39%

Vitamin B3
6mg
35%

Vitamin K
34µg
33%

Selenium
22µg
32%

Vitamin B1
0.43mg
29%

Vitamin A
1319IU
26%

Potassium
848mg
24%

Zinc
3mg
23%

Iron
3mg
22%

Vitamin B5
2mg
21%

Fiber
5g
21%

Folate
67µg
17%

Vitamin E
2mg
15%

Vitamin B2
0.21mg
12%

Calcium
49mg
5%

Vitamin D
0.26µg
2%

covered percent of daily need

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