Anyone have a tasty uses for cashew gravy? I stewed some up a couple days ago and mixed it in with a stir fry i made for dinner but there is still ALOT of it left! I'm thinking i might mix it in with some wheat flour and make some sort of bread out of it to get rid of the rest.
April 29th, 2006
I found this on just your average, generic recipe site. (Recipezaar.com, if you must be exact.) I made it in a total chocolate pudding craving moment, but it tasted sorta blah, so I took out some imitation peppermint extract and threw it in. I’d recommend using a maximum of two teaspoons for the whole batch, but I’ve never gotten it down to an exact science because I never add it to the whole batch. My dad’s not a huge mint fan and my mom digs the plain stuff, but I love it with the minty kick. It’s A-OK to leave out if you don’t want it in.
3 cups rice/soy milk
1/3 cup cornstarch
1/3 cup unsweetened cocoa
2/3 cup sugar
Dash peppermint extract. (If you’re not big on peppermint, you can a) not add anything or b) add any sort of extract/spice that suits your tastebuds)
Put the dry ingredients in a saucepan and mix ‘em up well. Add the milk and heat over medium heat until it comes to a boil. Stir it in the boiling-state for about a minute and then pour into a glass or ceramic bowl. Add in peppermint/whatever suits your fancy, if you’d like, and wait for it to cool for a moment so that you don’t torch your tastebuds.
PS: If someone wants to try this with chocolate rice/soy milk, I'd be interested to know what it tastes like.