12 Ways to Cashew Dip

Cashew Dip is a vegetarian, vegan-friendly dip that pairs perfectly with raw vegetables, crackers, and so much more. This creamy, delicious dip is a perfect appetizer or snack for movie nights, watching the big game (or awards show) or entertaining. Feel free to make it dairy free and gluten free also too!

First start with cashews - salted or unsalted per your liking. Add the cashews to a bowl and cover with hot water. Allow the cashews to soak for at least 10 minutes. Drain the cashews and to a blender cup or food processor. Now the fun part - what to add. Here are some ideas of variations: Pro Tip: If a thinner sauce is desired add more water until the desired consistency is reached.

1. Garlic (raw for the “bite”), olive oil, fresh squeezed lemon juice, honey or agave and water

2. Garlic, nutritional yeast, cumin, chili powder, salt, harissa/hot salsa/hot sauce, etc

3. Milk - cashew/almond,etc, fresh red pepper, nutritional yeast, garlic, fresh squeezed lemon juice, chili powder, salt

4. Fresh squeezed lemon juice, diced onion, oil, cumin pwoder, curry powder, salt

5. Milk - cashew/almond, etc, fresh squeezed lemon, chopped onion, garlic powder, salt, dried oregano, dried basil, dried chives

6. Avocados, garlic, soy sauce, fresh squeezed lemon juice, salt, pepper

7. Sun dried tomatoes, garlic, fresh squeezed lemon juice, salt, smoked paprika, olive oil

8. Fresh squeezed lemon juice, Worcestershire sauce, onion flake, salt, ground black pepper

9. Maple or date syrup, vanilla, fresh orange peeled

10. Fresh mint leaves, fresh coriander leaves, garlic, salt and pepper

11. Tamari, fresh squeezed lime juice, sriracha, raw honey, sea salt

12. Coconut milk, fresh squeezed lemon juice, pure maple syrup, pure vanilla extract, salt, lemon zest

The possibilities are endless here. We look forward to hearing which combination is your favorite!

Mushrooms for Health

Mushrooms are having a moment and we are totally on board! You may be new here, so let’s start with this…Eat more veggies!!! It’s one of Rasberrys things and we not shy about it. If we all just ate more vegetables, there would be less ailments and doctor visits.

Why mushrooms? Mushrooms have been around since ancient times. They were known for well-being and longevity in Ancient China, in Ancient Eygpt they were the plants of immortality and the Greeks used them to make a drink concoction for their infamous ritual ceremonies.

Mushrooms contain macronutrients for a healthy immune system. According to the Mushroom Council your immune system will benefit from Selenium, which helps your body make antioxidant enzymes to prevent cell damage (choose cremini or portabella), Vitamin D, which assists with cell growth, boosts immune function and reduces inflammation (chose maitake mushrooms), Vitamin B6, which helps your body form red blood cells, proteins and DNA (choose shiitake.)

This diverse vegetable has accompanied many dishes traditionally alongside a meat. Fast forward to 2023 and the veggie movement with plant-based, vegetarian and vegan diets and now mushrooms are the main event. Have you tried Miso Mushroom Risotto? Or Adobo Mushroom Tacos? Next time your dish calls for beef or chicken substitute mushrooms for that same meaty texture.

Don’t forget to ask Maeme about her mushroom coffee. Did you know we have a local mushroom grower Ironwood Mycology? Zach delivers beauties to us weekly!

Barbecue from East to West Coast

American cuisine is a melting pot of global spices, cooking methods and traditions from a diverse population. But American-style barbecue is a United States original. Tough cuts of meat are smoked til tender ans served with sauces ranging from sweet and spicy to tart and tangy. Low and slow is the national anthem, but the flavors vary by region. The terms barbecue, barbeque and BBQ are all interchangeable terms for this cuisine.

The four main BBQ regions in North America:

1. Carolinas -slow-roasted whole hog, ribs, chicken, brisket, turkey. South Caolina - tangy mustard based sauce, East North Carolina - tangy venegar based sauce, West North Carolina - ketchup and vinegar-based sauce.

   Sides: Carolina style red slaw, collard greens, baked beans, black eyed pea salad, hush puppies, potato salad

2. Kansas City - Burnt ends, Kansas City bacon, ribs, brisket, pulled pork, chicken, sausage. Sauce is ketchup based enriched with molasses.

   Sides: mayonaise-based coleslaw, Kansas City baked beans, green beans, macaroni and cheese, collards, fried okra and other soul food staples.

3. Memphis - wet ribs, dry ribs, pulled pork. Sauce is thin with ketchup, vinegar, brown sugar, yellow mustard, Worcestshire and spices.

   Sides: barbeque spaghetti, coleslaw, hush puppies, BBQ baked beans, southern green beans, corn on the cob, french fries.

4. Texas - brisket, beef ribs, pork ribs, sausages, pulled pork, turkey, chicken. Sauce is thin from meat drippings, cumin, Worcestershire and hot sauce.

   Sides: Texas pinto beans, creamed corn, fried okra, mac n cheese, green beans, collard greens, Texas style potato salad.

A few micro barbecue regions with influential styles:

1. Alabama - smoked chicken served with white sauce made of mayonaise, vinegar, black pepper and spices.

2. California - Santa Maria Style - tri-tip beef rump seasoned with salt and garlic. It is often served with pinquito beans, pico de gallo and tortillas.

3. Hawaii - typically sweet garlic teriyaki sauce, over bowls of steamed rice and pinneapple and spam

4. St. Louis - pork steak, sliced from the shoulder of the pig. The sauce is mildly sweet, tart and spicy with a tomato base.

5. Chicago - Rib tips are smoked , served on a bed of french fries and white bread in mild sauce.

What is your favorite? Which ones would you like to see more of at Rasberrys Bistro in downtown Ketchum?