Siracha Honey Roasted Cashews

I'm nuts for these!  (Haha - sorry.)  Sweet, spicy, salty.  The perfect snack that couldn't be easier and quicker to make.  Just toss the nuts with the marinade ingredients, pop them in the oven and try not to eat the entire tray while they're cooling.  For only a hint of spice, use 3 teaspoons of siracha.  

Siracha Honey Roasted Cashews

2 tablespoons honey

5 teaspoons siracha

1 teaspoon grape seed oil

1 teaspoon tamari

10 oz raw cashews

salt

Heat oven to 400 degrees.  Whisk together honey, siracha, oil and tamari.  Toss with cashews until evenly coated.  Arrange on a parchment paper or silpat lined tray.  Roast 5 minutes, stir nuts, roast 5 minutes more.  Remove from oven and cool.  

 

Sweet + Spicy Glazed Carrots

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Not the syrupy sweet glazed carrots you might've had before.  These have a hint of chile complemented by the natural sweetness of the carrots and agave.  Choose carrots of different hues like purple, orange and white for a colorful plate.  

Sweet + Spicy Glazed Carrots

2 bunches baby carrots, peeled and trimmed

1/2 tablespoon butter

3/4 cup water

1 teaspoon siracha

1 teaspoon champagne vinegar

1 teaspoon agave

fresh parsley, chopped (optional)

In a small bowl combine water, siracha, vinegar and agave.  Set aside.   Heat butter in skillet to melt it.  Add carrots.  Cook 1 minute.  Add liquid.  Increase heat to high and boil away liquid.  It will take about 10 minutes.  Serve with a sprinkling of fresh parsley.  

Veggie Burgers

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I love a veggie burger.  These are very healthy and full of plant based protein from the beans and quinoa.  They are vegetarian, gluten free and vegan if you omit the egg.  (I made these without the egg and they are lighter but tend to fall apart a little bit which is why I consider it optional.)  

Serves 6. 

Veggie Burgers

1/2 cup uncooked red quinoa

1 large portobello mushroom

splash of olive oil

1 red fresno chile, seeded and diced

3 cloves garlic, diced

1 large shallot, diced

1 tablespoon ginger

1 tin kidney beans, drained, rinsed

1 carrot, peeled, grated

1/2 teaspoon mustard powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon salt

several turns fresh black pepper

4 sprigs fresh cilantro

1 teaspoon siracha

juice of 1/2 a lime

1 egg, optional

Cook quinoa in small pot with 1 cup water.  Bring to a boil, reduce heat, cover and simmer 15 minutes.  Water will have evaporated and quinoa will be tender.  Remove from heat and set aside.   

Cut portobello into quarters and run through food processor until chopped.  Set aside.  

Heat a skillet with splash of olive oil to medium high heat and saute processed mushrooms, chile, garlic, shallot and ginger until tender, about 4 minutes.  Transfer to large bowl.  

Run kidney beans, quinoa and carrots through food processor until combined, about 30 seconds.  Add to bowl with mushroom mix.  Add mustard powder, coriander, cumin, salt, pepper, fresh cilantro, siracha, lime juice and egg, if using.  Stir to combine.   

Chill mixture in fridge 20 minutes.  Remove from fridge, form into patties and cook in  oiled skillet 3 minutes on each side,   Serve with red onions, pickled anything, lettuce, mayo, siracha, fresh cilantro leaves, tomatoes and carrot matchsticks.