Kosher Food Adventure in the south!
Keeping Kosher in the south is a bit challenging, especially if your in a city where the Jewish population is not a large as New York, however it can be done and also be TASTY!
I am taking this dish from Whole30 Fast & Easy by Melissa Hartwig!
Creamy Cashew-Coconut Cream
1 cup raw unsold cashews
3/4 cup coconut milk (1- 13.5 oz can)
1/8 teaspoon salt
Sweet Potato Noodles and Chicken
6 cups chicken or Veggie Broth
1/4 teaspoon salt
1 (10oz) package sweet potato spirals
1 medium red bell pepper- seeded and cut into bite size
3 cups shredded cooked chicken
1 cup chopped fresh basil.
Make the Cashew Coconut Cream- Rinse the cashews and drain.Place in a bowl and add enough water to cover 1 inch, cover and let stand for 4 hours to overnight.
(Speed this process up, add hot water for 1-2 hours). Drain and rinse unwrap cold water. Place cashews, coconut milk and salt in a high speed blender. I love my Vitamix but any high power will do. Cover and been til smooth. Add cold water, 1 tablespoon at a time, to reach drizzling consistency.
Make the Sweet Potato Noodles and Chicken in a large saucepan, bring the and salt to a boil. Add sweet potato and bell pepper and simmer for 3 minutes. Remove form heat an stir in chicken. Let stand until heated through, about 2 minutes.
Divide herbs into bowls, ladle soup over herbs. Drizzle each with about 1 tablespoon of Cashew-Coconut Cream.
