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Green pepper and cashew nuts

January 27, 2012

The fridge is full of parsnips and green peppers. I can’t bring myself to attempt to combine the two – they don’t like each other – and we had parsnip soup yesterday. So it’s the green pepper’s turn.

Cashew nuts brings out the best in the (somewhat miserable) green pepper. Their warm sweetness is a good balance to the bitter green pepper and both work well in a stir fry. And everyone likes a stir fry.

To a sliced green pepper and a handful of cashew nuts add chopped garlic, sliced white cabbage, and sliced mushrooms. When these have cooked a bit, add a large teaspoon full of cashew nut butter (you can grind cashew nuts up if you don’t have this), a teaspoon of cayenne pepper, some salt and a cup of water then mix well and cook it a bit more. It makes a sort of creamy cashew nut satay which is good with fried tofu added at the last minute and white rice (I think it does have to be white).

While I was thinking about what to cook it got dark and I forgot to take a photo. Too late for a vegetable portrait now unless under artificial light. I tried. The cashew nuts and sliced white cabbage didn’t look their best. The pepper looked black rather than green. Only the mushrooms and garlic stood up to the test.

So I did a quick painting – it would normally go on my other blog, but needs must. 

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