I love the bulk section at my local organic store.
I love that it allows me to reduce packaging, as I make an effort to bring back and reuse the same paper bags until they run out. I like that I pay less for the same products or ingredients and I like that it gives me the opportunity to purchase sample quantities of new foods without committing to an entire package.
This is how I recently came into contact with some of them shoyu toasted cashews by Jean Hervé – an all-round fantastic brand for nut butters – which turned out nice, crunchy, toasty and salty but not overly so.
I found myself searching small handfuls which soon turned into larger ones as I prepared dinner, and even sprinkled them on lunch salads, and soon my sample disappeared.
Of course I could have just gone out and bought more – oh, how I love pulling those levers down! as well! — but when I compared the price of plain cashews to those roasted with soy sauce, I figured they were charging 30% more for the soy sauce marinade and roasting, which seemed like steps I could easily do myself.
And it was a very simple process indeed: just pour soy sauce over the cashews and let them soak overnight before roasting them in the oven, where the cashews crisp as the soy sauce dries and candy.
These you can munch on with a aperitif before dinner — I like to introduce them on the adorable mini cutting boards that Earlywood now prepares – either as a daytime snack (warning: very, very hard. to stop), or sprinkled on salads, or packaged and presented as an undemanding but well-received dish edible gift.
Mini cutting board from Earlywood.
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Roasted cashews with soy sauce
Ingredients
- 300 grams (2 cups) untoasted, unsalted cashews
- 2 Japanese spoons I’m willow (use gluten-free tamari if gluten is a problem)
Instructions
- In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Mix well to coat.
- Close the container and leave it to rest on the table until the next day, shaking the container from time to time so that the cashews absorb the sauce evenly. The next day the cashews should have absorbed everything.
- Preheat the oven to 150°C (300°F).
- Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown.
- Leave to cool completely before serving. These cashews will keep for a month in an airtight container at cool room temperature.
3.1
https://cnz.to/recipes/appetizers/soy-sauce-roasted-cashews-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
