Here are the ingredients for your average Butterfinger:
SUGAR, GLUCOSE, PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA POWDER, MODIFIED MILK INGREDIENTS, MOLASSES, CORN FLAKES, SALT, SOYA LECITHIN, CORN STARCH, ARTIFICIAL FLAVOUR, TBHQ, CITRIC ACID, COLOUR.

Actually, I’ve read worse, but it just doesn’t sound very good or good for you. And how about that TBHQ? Yum!
So I decided it was time to re-think the Butterfinger. At its most basic, this bar is all about the sweet, sweet peanut filling, crispy corn flakes and chocolate shell. One peanut treat that we love and often eat in our house is the peanut butter lara bar, which is simply peanuts, dates, and a little salt. So I thought, why not make a homemade Lara Bar, give it a corn flake center for crunch, and dip or drizzle it in chocolate?

So that is exactly what I did.

How to make Gluten-free Dairy-free and Soy-free Homemade Butterfingers:

You’ve seen the toddler-friendly version at the top of the post, pictured with Toddler Yum’s Jack O’Lantern. Here is the sexy adult version, which I took to a pumpkin carving party.

It might be me, but I think it looks (and tastes) better than the packaged version! The Erewhon Corn Flakeswere perfect for this because the only ingredients were corn and a little salt. They were a tad plain all by themselves, but in a recipe like this where they are surrounded by healthy sweet ingredients, they are perfect! I’d buy them again, just for this recipe or to use in a savory breading recipe. This recipe was awesome, though, and I love how easy it is to adapt to various food sensitivities. If you need dairy-free but Soy Lecithin is ok and trace amounts of milk are ok, try the Trader Joe chocolate chips, which I used this time. If you need completely dairy-free and soy-free, use the Enjoy Life Semi-Sweet Chocolate Chips for your coating. If you prefer a really dark (70% cacao) type chocolate, use that. Want it strictly vegan with vegan sugar? Use a vegan chocolate bar. I think it will be delicious every way! Do store it in the refrigerator before eating, though, as the chocolates without soy lecithin are delicate and the bar will stay solid and easy to eat that way.

Here’s some fun pics from the Halloween party…

It was Toddler yum’s first experience carving a pumpkin, or rather, scooping out the pumpkin. Daddy helped, and gave the pumpkin little vampire teeth. Toddler Yum loved it, and even said “Vampire! vampire!” Oh dear, the things they pick up. And yes, there were other people at this party, including a wonderful gluten-free hostess that you might know from her blog that made wonderful sweet potato corn chowder and homemade mounds bars (yum!) I’m so lucky to know many of the gluten-free chefs around, and to be able to welcome this new gluten-free friend to our neighborhood.

Happy Halloween! I hope you have a wonderful holiday with your family, with plenty of treats that work for everybody’s tummy.

Looking for more gluten-free homemade treats?
Sunflower-seed Un-peanut Butter Cups
Elana’s Pantry Healthy Halloween Candy Recipes
Homemade Gluten-free Twix Bar Recipe
Nutty Vegan Butter Easter Candy
Ali’s homemade maple-sunbutter candor (like tootsie rolls)
Ali’s Chocolate Macadamia Nut Clusters
Nourishing Gourmet’s Healthier Candy Recipes
Kelly’s Raw Chocolate Raspberry Candy- refined sugar and other allergens free
Elana’s Peppermint Patties sweetened with Agave

Share your favorite gluten-free candy recipes in the links and I’ll add them to the list!

PS I was so excited about this candy recipe I decided to postpone the conclusion to pumpkin week until at least Monday… Sorry guys, but I wanted to make sure people had this recipe in time for the holidays!

Shared with Slightly Indulgent Tuesday, Made from Scratch Tuesday

Healthy Dairy-free Soy-free Butterfinger Recipe Dessert  American

Ingredients Layer 1: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) Layer 2: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts (can substitute almonds) 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) enough Erewhon plain corn flakes to cover surface area of a quart bag Additional smooth natural peanut butter (optional) 1/2 to 3/4 lb of soy-free semi-sweet or dark chocolate for melting 1-2 tsp. coconut oil as needed Directions Get out two freezer-safe quart bags and reserve. Layer One: Put your scant cup of PITTED dates in your food processor and process until you have a smooth paste. Add your peanuts and process until mixture comes together when you press it but there are still chunks of peanut left. Add peanut butter, salt and optional nutmeg and pulse them in until mixed throughout. Remove from food processor with a spatula and put in one quart bag, pressing the air out and sealing it. Then flatten the mixture in your bag until you have a flat sheet of peanut dough. Place in refrigerator on an even, flat surface and chill. Layer Two: Repeat with the second batch of PITTED dates and peanuts. You will fill your second quart sized freezer bag. Chill along with the other layer for 30 minutes or so. Just before you are ready to take the peanut dough out of the refrigerator, put your semi-sweet chocolate in a microwave safe bowl and heat on half power in 30 second intervals, checking after each interval and stirring as needed. When chocolate is almost completely melted, stir until chocolate is smooth and reserve. I found I needed to add coconut oil to have a thin enough chocolate for dipping. Just add your oil and stir in gently. To prepare peanut bar for dipping, cut sides of freezer bags and peel off the top of the bag on layer one. sprinkle layer one with plain corn flakes. Peel the top of the bag from layer two and careful invert it on top of the corn flakes so you have a peanut bar “sandwich” with corn flakes as the filling. Gently press the layers together, remove the final layer of plastic on top and then cut the peanut bar “sandwich” in 7 logs horizontally and then cut half down the center vertically. If you are preparing this for a toddler, you can make two more vertical cuts for mini butterfinger bites. Prepare a large cookie baking sheet with a layer of wax paper and place a cooling rack on top. Place each bar on the cooling rack with space around each bar so that you can drizzle chocolate down the sides. Prepare each bar by putting a generous dab of peanut butter between the layers to stick them together OR a dab of melted chocolate and pressing then firmly together on the top. Don’t worry if they don’t seem very firmly attached. Once they cool they will firm up and stick together. For adults who like a fair amount of chocolate, you can drizzle chocolate over the top and sides of the bar, using a knife to evenly distribute it. For toddlers, kids, or healthy-minded adults you can drizzle strands of chocolate on the top for a little taste of chocolate. Place the tray in the refrigerator and chill for 30 minutes to an hour, or until chocolate has set. Remove bars from tray with a metal spatula and put in a tupperware. Store in refrigerator until ready to serve. Notes Got rave reviews from adults who couldn’t believe how such natural ingredients could taste like the real thing and have the real mouth feel. :D I raved, too.

Additional Pictures

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1574 Added:  October 28, 2011 Last Modified:  October 29, 2011

The entries for the first week of the event look amazing and I am greatly looking forward to see the other divine entries.

For my entry, I wanted to try to create a delicious cheesecake like the ones I’ve enjoyed at Cafe Gratitude, an amazing raw foods cafe based in the San Francisco- Berkeley area. They now have a small cafe in my local Cupertino Whole Foods, yay! I found a lot of interesting recipes online that provided the inspiration for my recipe, but I wanted to do something a little different. I was initially thinking of making a strawberry or blueberry cheesecake, but as I stepped out the door of my house, I happened to see the lavender plant that I planted next to the door. I love lavender and use it every chance I can, either in body products (I love Dr. Bronner’s)), or in my natural housecleaning supplies. I add a few drops of essential oil in the vinegar and water I use to mop the floor, and drip a few into baking soda to use as a good carpet or couch deodorizer. Not unexpectedly, I also love lavender in food, whether it is delicately flavoring sugar cookies, ice cream, or chocolate. It is yummy however you use it. And so, when I saw this lavender plant on my doorstop with its beautiful small purple flowers, I thought- how beautiful would a mini-cheesecake be, drizzled in a little raw honey and festooned with lavender blossoms. Although I was inspired, I’m a fickle girl and wanted an assortment of flavors, so I still went to the grocery store and picked up some fresh fruit.

I started the recipe last night by soaking almonds and cashews overnight. Even though it is difficult for me to plan ahead enough to do this, I always enjoy the process of setting ingredients out to soak. It makes me feel half like Laura Ingalls Wilder and half like a witch preparing ingredients for some magical potion. This morning I made the almond nut milk and set it in a carton in the refrigerator, after sipping a little as a treat. The box stuff has nothing on the homemade almond milk! I cracked open my bottle of Organic Virgin Coconut Oil that Tropical Traditions had sent me free as a promotion. Woo hoo! Yay for free coconut oil! Next I made my molds for the cheesecake. I didn’t have springform pans that would have made it easy, so what I did was tape removable tart bottoms to my english muffin rings. Then I ground up pecans and date and pressed them into the tart pans as the crust. I put the crust in the refrigerator, made my filling, and then started playing with my fresh fruit and local, raw honey and lavender blossoms.

Ultimately I ended up making a very fun strawberry-kiwi raw cheesecake, mango cheesecake, and a blueberry topped cheesecake with a surprise. I enjoyed each flavor, but the honey lavender cheesecake was my hands down favorite. Sometimes honey has a little too much personality, but since the same is true of lavender, when they are put together somehow they harmonize to make something much more mellow. I could eat this cheesecake every day, if it weren’t for the fact that it requires me to think ahead to soak the nuts. Eating fresh flower blossoms always makes me feel like I’m dining on fairy food. Isn’t it gorgeous?

Gluten-free Raw Cashew Cheesecake with Pecan Date Crust Dessert  American

Ingredients 1 cup raw pecans 1/2 cup soaked medjool dates shredded raw coconut Filling: 3 cups cashews (soaked for at least 4 hours) 1/4 cup pine nuts (soaked for at least 30 minutes) 1/2 cup freshly made almond milk* 1/2 cup raw honey or agave (for almost-raw) 2/3 cup raw coconut oil 1/2 cup fresh lemon juice 1-2 sun-dried vanilla bean, cut open and scraped out OR 2 or 3 tsp. vanilla (for almost-raw) sea salt to taste 6 mini springform pans OR english muffin rings taped to cardboard or metal circles OR silicon muffin liners work too but give a less cheesecake-like shape Directions Sprinkle shredded coconut in the bottom of each small springform pan. Then put your pecans and dates in the food processor and process until you have a sticky, crumbly dough. Pat it into the bottom of your pans but not up the sides. Put your pans in the refrigerate while you prepare the filling. Drain and rinse your cashews and pine nuts. Put in blender with the rest of your ingredients and process until smooth. If you have too much in your blender for one batch, you can separate it and process it in two batches until smooth and then combine them. Pour the filling into your individual cheesecake molds and put the molds in the freezer to firm up- about 3 or 4 hours. Variations: Honey Lavender Un-cheesecake: Use raw honey as your sweetener for the filling. Sprinkle top with fresh lavender flowers or sprigs and dabs of honey as desired. Strawberry Kiwi Un-cheesecake: top with chopped fresh strawberry and kiwi Blueberry Sauce Un-cheesecake: after the cheesecake has been in the freezer an hour or two and is firm, use a knife so that it is no longer attached to the sides of the mold. Top with blueberry sauce and put back in freezer to harden. Reserve some sauce for drizzling later if you like. Mango Un-cheesecake: Top with slices of fresh mango. *To serve, remove cheesecake from the freezer and carefully slide a knife around the edges of the mold so it is no longer attached to the side. gently remove from mold and then leave out at room temperature for 20 minutes or so (or put in refrigerator) until texture approximates cheesecake and is no longer frozen solid. Notes *I made a batch of almond milk by soaking 1 1/3 cup of raw almonds overnight, rinsing them and blending with 2 cups of filtered water until you have a smooth creamy liquid. Then I strained the liquid in tea straining bags (or nut bags, if you have them) and added some (optional) vanilla scrapings. Delicious, and you’ll have more than you need for this recipe!

Rating:  8 Original Source:  Contents of my brain, please do not replicate without permission Recipe ID:  1547 Added:  April 13, 2011 Last Modified:  April 15, 2011

Blueberry Sauce with a secret ingredient Sauces & Condiments  American

Ingredients 1 1/3 cup blueberries (fresh or frozen, defrosted and rinsed) 1/2 avocado 1 tbsp. agave nectar 1 tsp. vanilla Directions Combine in food processor, blend and chill. Serve on vegan nut cream or raw cheesecake.

Rating:  7 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1548 Added:  April 13, 2011 Last Modified:  April 13, 2011

Ok, you got me. I’m a rule-girl, but only because I want this post and Mr. Linky to celebrate the joy that is kale. Old posts are ok, and multiple posts are ok; just add a link to this post to your post!

*No reviews or unrelated links please. If you have a kale product review comment on my Kale chip post and I’ll add you.


Speaking of kale, one of my favorite ways to prepare it is in the dehydrator. People ask me all the time which dehydrator I use. Let me introduce you to my friend, Mr. Nesco.**

I have the Nesco 700-Watt Round Food Dehydrator. The DH bought it for me for my birthday two years ago, as we were expecting Baby Yum. Shortly thereafter we moved and then had Baby Yum and I was far too busy and, I might add, intimidated by said device, to use it. It lived in our storage shed for quite some time, nestled in with our suitcases and holiday decorations. Oops. The DH was not happy with me, to say the least. I knew I would use it someday, though. I just needed to get over my reluctance to read the manual and figure out how the thing worked. But when I finally did get the courage to use the thing (two years later), I couldn’t figure out what had taken me so long. The dehydrator couldn’t be simpler. You pick your dehydrating temperature, put your food in the racks and plug it in. Take food out when it has achieved the desired texture. Cleaning the racks is a bit of a pain. My dishwasher is always far too busy to use for dehydrator racks, so I have to do them by hand, which I hate. I don’t trust my sink to be clean enough for food that won’t be superheated, so I take them to our shower and hose them down there. Not ideal. I’m thinking of having the DH put in an additional utility sink in our garage where I can do special hand wash. Now that would be useful.

So, I have the round Nesco and like it. But, truth be told, if I’d shopped a little later, I would have bought the Square-Shaped Nesco after it came out on Amazon. Square is a nicer shape for raw flatbreads, like you can make with recipes from the I am Grateful cookbook, and you can line it with parchment paper more easily. You can line the round one with parchment, but cutting it to shape is a nuisance. If you read the reviews on Amazon (click on the pictures of the respective dehydrator) people like the square one as much as (or more) than the round one. Both have very positive reviews, though. One more plus of the square dehydrator is that you can get more on the square trays than the round trays. *yippee* Unfortunately I guess I’ll be using a round one until it bites the dust. Guess I’ll have to use it a lot to speed up the process!

**I didn’t get anything free for writing this, more’s the pity. I just thought I’d talk about it here rather than trying to cram a good response in 140 characters on Twitter. ;)

I shared this post with Gluten-free Wednesday.

Gluten-free Kale Recipe Carnival:

Tahini un-cheesey Dehydrated Kale Chip Recipe Snacks  Side Dish  Vegetables  American

Ingredients 1/2 large bunch of kale or 1 small bunch of kale, deveined. Sauce: 1/4 cup tahini 1/4 cup nutritional yeast 2 tsp coconut aminos or gluten-free tamari 1 tsp. liquid mustard 2 tbsp. diced sweet peppers (yellow, red or orange)- I used two mini sweet peppers Enough water to form a smooth sauce that can be drizzled Special equipment: dehydrator, food processor or sturdy blender Directions Rinse your kale and then spin dry in a salad spinner or press dry between clean towels. Combine sauce ingredients in a food processor or blender and combine until everything is smooth. Add water as needed so that the sauce can be drizzled or poured. Put your kale leaves in a medium or large bowl and drizzle with the sauce, massaging into the leaves. Put the seasoned kale on two or three racks of a dehydrator and dehydrate at 115F for around four hours or until you have completely dry, crunchy chips.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1543 Added:  February 19, 2011 Last Modified:  February 19, 2011

I’d seen packaged dehydrated kale chips at Whole Foods for a minor king’s ransom. Nine dollars for a tiny little bag? I might as well buy gold leaves for my snacking pleasure. In fact, I think it might have been cheaper to buy those gold leaves. However, early in January I got an email from Rhythm Superfoods asking if I wanted to try and possibly review their gluten-free raw foods kale chips. Imagine my excitement at finding a company beating down my door offering me the chance to try not just one but three varieties. How cool was that! The next time I went to Whole Foods, I found Rhythm Kale chips available for a far more reasonable price, although they were still high enough I’d have to be really hungry for some healthy greens and very hard pressed to find the time to make my own. I waited with bated breath for my chips to arrive. When they did, I was very happy to dive into those little bags of yummy, dehydrated goodness and try them out.

First I tried the Kool Ranch. They were crispy, salty, and addictive. The only negative was a faint seaweed aftertaste. Even so, I went through this package faster than the others. In a weak moment I might buy them if I had a craving for ranch dressing flavor.

Next was Zesty Nacho. These were also crisp, with a red-peppery, hot flavor that lingered in the mouth, and a creamy, almost nutty undertone. I really liked these, although at first I wasn’t sure about the “zesty” part of it. The nutty undertone won me over in the end, though, and I’d probably be most likely to buy them again.

The Bombay Curry was the final flavor I tried. Like the others, they were crisp, and smelled like a powdery India spice bazaar. They had a cinnamon flavor on the tongue, that reminded me of a dry packaged curry with potatoes and spinach, and a grassy, dusty overtone. When I first tried them I enjoyed the flavors, but after a while they started to remind me of a packaged supermarket curry blend. They were my least favorite of the three, and I probably wouldn’t buy them again.

Because the sauce for the kale chips contains cashews, they are not suitable for those with nut allergies, but are otherwise pretty friendly for those with restricted diets, and are of course naturally gluten-free.

Soon there will be a Texas BBQ and Mango Habanero flavor. The BBQ flavor could be interesting if it isn’t too overpowering. Mango habanero doesn’t sound like something I would enjoy. However, the company plans on offering raw sweet potato chips in the future, which I think sound delightful.

Even at their new reduced price at around $6 (look for coupons) prepared kale chips are a bit pricey for me, but like most packaged raw foods they offer a lot more nutritional value than their cheaper processed cousins. The next time I get an urge for some kale chips and don’t have time to make my own, I just might buy one as a special, guilty pleasure.

Have you tried these chips? What did you think? And, what are your favorite raw foods products that can be purchased in a health food store? Tell me in the comments!

Some other Gluten-free Bloggers Review of Rhythm Kale Chips:
Gluten-free is Life
Gluten Free Fun
Gluten-free RD

Look for my review of a packaged gluten-free, vegan kale chip company this Wednesday, and a recipe for an un-cheese dehydrated kale chip recipe this Friday. I plan on adding a “Mr. Linky” to Friday’s post, so get ready to share your favorite Kale recipes there!

Because there really aren’t enough days in the week, I thought I’d include my menu for the week as well.

Monday: Vegan
Roasted squash slices with vegan nutritional yeast gravy
Kale in tomato sauce
Gluten-free biscuits

Tuesday: Indian
Mongolian cauliflower and Chana masala
with rice and quinoa

Wednesday: Italian
Pasta with green pesto and broccoli

Thursday: Mexican
Tacos with refried beans, lettuce, homemade pico de gallo and guacamole
Kale with olives and capers

Friday: American
Arugula Salad with Portobella Mushrooms
Broccoli slaw
Baked potato wedges

Baked good of the week: chocolate cherry cake with frosting

This menu was shared with Org Junkie and Gluten-free Smiles. The recipe was shared with Diane with Real Food Weekly

Balsamic Sweet Onion Dehydrated Kale Chip Recipe Snacks  Side Dish  Vegetables  American

Ingredients 1/2 large bunch of kale, or 1 small bunch of kale, deveined 1 tbsp. balsamic vinegar 2 tsp olive oil 1 medjool date, pitted 1/2 sweet onion, chopped 1/2 tsp. salt (or more, to taste) Needed equipment: dehydrator, food processor or blender Directions Rinse your kale leaves and spin dry in a salad spinner if you have it. Otherwise, pat dry with a paper towel. Combine vinegar, oil, date, and onion in small food processor bowl or sturdy blender. Blend until you have a smooth sauce. Put your kale leaves in a medium or large bowl and drizzle the sauce on your leaves. Massage it into them and then spread them out on two or three dehydrator trays. Sprinkle with salt. Dehydrate them on 115F for around 4 hours or until they are crunchy and dry, like delicious dried leaves. Yum Yum!

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1542 Added:  February 19, 2011 Last Modified:  February 19, 2011

This recipe has been begging to be posted since I first made it. Soy-based vegan chocolate mousse recipes are a dime a dozen (although possibly quite yummy) but finding one free of most major allergens is quite a challenge. Sorry to those of you who can’t have avocado- I’m afraid it is indispensable to this recipe. However, I hope those of you who are nut, dairy, soy, and gluten free will enjoy it. The ingredients are simple, but magical in this combination. I’d like to try it with a little bit of steamed or canned peach or mango blended in- but I thought I’d better post quickly while Baby Yum is still asleep! It is suitable for a Raw Foods Diet, if you do processed Agave. I’ve tried other oils and other sweeteners but wasn’t happy with them… so in the end, it had to be coconut oil and agave. A yummy nut oil or maple syrup might be interesting, too… And if you are chocolate sensitive and don’t worry about shared equipment, you could use Chatwick carob powder for a carob version, although I haven’t tried it myself. This chocolate mousse is a perfect chocolate “fix” and even better for busy mommies (or students, or daddies, etc) in its frozen bon-bon form. Enjoy! I’ve missed you guys!

Gluten-free No-Soy Dairy-free Chocolate Mousse Recipe Dessert  American

Ingredients 1 avocado 1 tbsp. unrefined coconut oil 1/4 cup unsweetened cocoa 1/4 cup agave nectar *if you want to be fancy, 1/2 tsp vanilla, dash of salt Directions Combine ingredients in blender or food processor and blend until creamy. Serve! If you have leftovers, put in ice cube tray for raw frozen chocolate “bon-bons” or put in a Popsicle tray and freeze. Once frozen, the bon-bons can be put into a freezer safe container and stored for weeks or possibly months, although mine never last that long!

Rating:  9 Original Source:  Inspired by Mothering magazine recipe, but with several fun twists to make it my own. Please do not replicate without permission. Recipe ID:  1503 Added:  June 24, 2010 Last Modified:  June 29, 2010

I’ve finally gotten back in the swing of menu planning, and have a host of posts scheduled with some yummy recipes for dairy-free pizza toppings, arugula gnocchi, and a sweet potato coconut curry pie. Here’s my menu for this week.

Sunday: Raw, Vegan
“Raw” Slaw with Asian Pear
Jasmine Rice

Monday: Chinese
Jasmine Rice Fresh Veggie soy-free stir fry
Egg Soup

Wednesday: Southern
Cornbread vegetarian stuffing
pressure cooker beans
slow cooked greens

Thursday: Vegan
Nut Butter Spinach pie Recie

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with pine nut or cashew “ricotta”
Quinoa mint salad

Baked Goods: Bette Hagman dairy-free bread

This week the gluten-free menu swap is hosted by Asparagus Thin with tapioca as the theme.*edited, sorry bout the mix up* The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

I’m returning to my old salad of the week theme with a delightful raw foods recipe adapted from an old Vegetarian Times magazine I had lying around the house. The cashew dressing called my name- and I loved the idea of using chard as the base for a slaw. But, it needed some tweaking for my taste buds and pantry. Hope you enjoy! By the way, Vegetarian Times is a pretty cool magazing for us gluten-free folks- many recipes are labeled gluten-free as is, and are delicious as well as being vegetarian (of course).

Raw Red Chard Slaw with Asian Pear and cashew dressing recipe Salad  Vegetables  American

Ingredients 10 red chard leaves, de-stemmed and sliced into 1/4 inch ribbons 3 asian pears, peeled, cored and grated 3 large carrots, peeled and grated 1/3 cup chopped cilantro Dressing: 2/3 cup raw cashews 1/4 cup orange juice 2 tsp. sesame oil 1/4 cup favorite rice vinegar (i used brown rice) 1 tsp. grated fresh ginger Directions Combine chard, pears, carrot and cilantro in a large bowl. Combine cashews, orange juice and sesame oil in a small food processor and blend. add vinegar, ginger, and scrape down sides. Process again until you have a smooth, creamy dressing. Pour on grated and sliced veggies and let sit for at least ten minutes. Serve and enjoy! Notes DH was very skeptical but enjoyed it despite himself. The dressing is super yummy- you could make double and use it on another recipe. Mmm…

Rating:  8 Original Source:  Adapted from Vegetarian Times March 2008. Please do not replicate. Recipe ID:  1452 Added:  September 6, 2009 Last Modified:  September 7, 2009