by Ezra Cohen Montreal

This Thai stir fry recipe is perfect for those nights when you don’t want to cook something too complicated and you aren’t in the mood for takeout, either. 

Another thing that makes this Thai vegetable stir fry so great is the fact that you can customize it to your liking. Want to swap out the mushrooms for broccoli? Go ahead. Feel like tossing some sliced carrots into the pan? You’re more than welcome! 

The recipe below is simply the Ezra Cohen Montreal way of whipping up an easy Thai recipe. These ingredients are recommended to stay true to those authentic Thai flavors that you know and love.

Thai Stir Fry Ingredients

• 2-3 tbsp Olive Oil
• 1/2 Onion chopped
• 1 cup Scallions chopped
• 3 cloves Garlic peeled and minced
• 8 oz Mushrooms sliced
• Rice Noodles cooked
• Spicy Cashew Sauce
• 1/3 cup Cashew Butter
• 2 tbsp Spicy Sesame Oil (or regular sesame oil with a dash of hot sauce)
• 3 tbsp Soy Sauce
• 2 tbsp Fresh Lime Juice
• 2 tbsp Brown Sugar
• 1 tsp Rice Vinegar
• 3-4 tbsp Water (Use less for a thicker sauce, more for a thinner sauce)

Healthy Vegetable Stir Fry Recipe

1. Make the sauce

Combine all ingredients except water in a small bowl. Whisk everything together until well combined. Finally, add 3 tbsp of water, adding one additional teaspoon at a time until it reaches the consistency you like.

2. Sauté Vegetables

Place a large skillet on the stove over medium heat. Add 1 tbsp of olive oil, chopped onion, and minced garlic. Sauté for three to five minutes or until the onions are translucent and start to brown. Remove onions and garlic from the pan and place them in a small bowl. Set aside.

3. Add 1-2 tbsp of olive oil to the same pan. Add sliced mushrooms and saute for about five minutes or until they start to brown.
4. Return cooked onions and garlic to the skillet with the mushrooms and add cooked rice noodles. Stir everything together.
5. Top vegetables and noodles with the spicy cashew sauce you made and stir until everything is evenly coated.
6. Finally, top with chopped scallions

If you’d like, you can garnish your Thai stir fry with cilantro, red pepper flakes, or chopped cashews.

Ezra Cohen Montreal has plenty of delicious recipes with nut butter just like this one! Check them out for more incredible recipe inspiration. And be sure to browse the Ezra Cohen Montreal line of nut butters for the best nut butters to cook with.

With some help from  Ezra Cohen Montreal, making a delicious sweet potato almond soup is easier than you might have been led to believe! With our simple and easy sweet potato soup recipe, you can enjoy a great vegan meal. 

The star of the show is Almond Butter from Ezra Cohen Montreal’s line of nut butters, which can be added in recipes with almond butter, or you can just spread them on a piece of toast for a healthy breakfast and enjoy that rich and sweet goodness. Here is how you can make delicious sweet potato almond soup, broken down in simple steps.

Easy Sweet Potato Soup Recipe 

Make sure that all the utensils and ingredients are at your arm’s length before you start making this sweet potato almond soup:

Ingredients

1 sweet onion (diced)

Ground ginger (1 teaspoon)

1 garlic clove (minced)

Ground cinnamon (1/2 teaspoon)

Ground nutmeg (1/2 teaspoon)

Ground cumin (1/2 teaspoon)

Ground thyme (1 teaspoon)

Olive oil (1 tablespoon or ¼ cup o vegetable broth or water to opt or an oil-free recipe)

Pepper (1/8 teaspoon or to taste)

Salt (1/4 teaspoon or to taste)

Canned Dice tomatoes (1 cup)

2 sweet potatoes (medium, cubed, about 2 to 3 cups)

Low sodium vegetable broth (4 cups)

Ezra Cohen Almond Butter (1/3 cup)

A squeeze of lime juice

Almond (slivered, for garnishing)

Instructions

Heat the oil over medium heat in a pot. Then stir fry the onion for about 5-6 minutes until they are soft and translucent. Add ginger, cinnamon, salt, nutmeg, garlic, cumin, pepper, and thyme, and fry for one more minute. 

Next, add diced tomatoes, vegetable broth, and sweet potatoes. Slowly increase the heat to bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for approximately twenty minutes till your sweet potatoes are tender.

Remove it from the heat, add Ezra Cohen Almond Butter and stir to combine. Then, by using an immersion blender, blend your soup to your desired consistency (some prefer soup smooth, while some like chunks).

If you prefer a thinner soup, add some water or more veggie stock and stir to combine.

Garnish the soup with slivered almonds and a squeeze of fresh lime juice to make it look restaurant quality.

Serve your soup warm, and enjoy!

Use Our Nut Butters In All Types Of Recipes

There you have it! An easy vegetarian soup recipe that you can recreate from the comfort of your own home. Trying out your favorite recipes does not have to be complicated; you need the right ingredients, and this easy method only requires a stove. 

If you want to recreate more healthy and fun recipes, check out the Ezra Cohen Cashew Butter Cheesecake recipe. You can also check out various other nut butter recipes to create some fantastic desserts or appetizers!

Enjoy something sweet and healthy with Ezra Cohen’s no bake protein balls recipe! This Brazil nut butter recipe by Ezra Cohen Montreal is sure to become your new favorite snack. Once prepared, sit back and enjoy nut butter protein balls full of healthy nutrients and fats to boost your mood and help fight inflammation!

These nut butter protein balls are entirely vegan, and once you eat them, they will remind you of those small chocolaty treats you used to enjoy as a kid.

Brazil nut butter is rich in selenium which is quite important for your thyroid. It can also boost your immune system, and has been said to have better outcomes for heart diseases, infections, cancer, and more. Furthermore, these nut butter protein balls have high copper, zinc, and magnesium concentrations and are an excellent source of healthy fats. 

No-Bake Protein Balls Recipe 

Ingredients

Brazil Nuts (1 ½ cups) 

Ezra Cohen Montreal Brazil nut butter (1/4 cup)

Raisins (1/4 cup)

Cinnamon (1 tsp)

Chia Seeds (2 tbsp)

Sea salt (pinch)

Vanilla extract (1 tsp)

Protein powder (1/2 cup)

Melted coconut oil (1/4 cup)

Chopped Brazil nuts (for garnishing)

Instructions

Add Brazil nuts (1 ½ cups) to your food processor and process it for approximately twenty to thirty seconds, so there are still chunks of nuts left. Then add the remaining ingredients and process it all until well mixed. 

Roll one tablespoon of the mixture into a ball, then roll it over the chopped Brazil nuts. Do this with the remaining mixture and then store it in an airtight container in the fridge to get softer balls. If you prefer a harder consistency, then we recommend storing them in the freezer. 

Replace Various Nut Butters To Get The Acquired Flavor

Another great thing about the no-bake protein balls recipe is that it is rich in antioxidants; thus, they can also act as an anti-inflammatory and can be suitable for improved brain functionality. 

Some nuts you can substitute for Brazil nuts include cashews, hazelnuts, and pecans. Not only that, but you can also replace raisins with honey, dates, maple syrup, or dried figs; chia seed with flax seeds; and coconut oil with cacao butter. 

Check out these fantastic nut butter recipes by Ezra Cohen Montreal and satisfy your cravings in the healthiest way possible!

Did you know that it’s easier to make a vegan cheesecake than you might think? Well, with the Ezra Cohen Montreal cashew butter cheesecake recipe, you get a guilt-free healthy way to eat one of your all-time favorite desserts! 

The main star of this dish is the Ezra Cohen Montreal cashew butter, which you can also substitute with maple cashew butter for added sweetness and depth. 

No-Bake Jelly Cheesecake

Ensure that the following ingredients and utensils are at arm’s reach before you begin preparing this no-bake jelly cheesecake:

Ingredients

Crust

• Six pitted Medjool dates
• 1 cup of raw cashews

Filling

• Three tablespoons of melted coconut butter
• Three tablespoons of maple syrup
• ¾ cup of cashew butter
• One tablespoon lemon juice 
• ½ cup full-fat coconut milk
• ¼ cup of fruit preserves, whichever flavor you would like
• ¼ teaspoon salt
• One tablespoon vanilla extract

Instructions

Ready to start making this easy no-bake vegan cheesecake recipe?

• Start by taking eight cupcake liners and lining your muffin pan with them. Keep them to the side for now.
• To create the crust, combine your pitted dates and cashews in a high-powered blender or food processor and start pulsing. Keep pulsing until the cashews break down considerably, at which point the batter should be sticking together. 
• Use a teaspoon to divide the crust between the eight pans, pressing it onto the bottom and them aside. 
• Combine the ingredients for the filling in the food processor, leaving out the fruit preserves for now. Blend at medium-high for about a minute, or however long it takes for the mixture to become creamy and silky smooth.
• Equally, divide the filling batter onto the prepared crusts. To add more flavor, you can also top it off with jam.
• Cool in the fridge for a minimum of 2 hours so that it sets.
• Serve chilled.

Use Our Versatile Nut Butters For Other Tasty Desserts

Our easy vegan cheesecake recipe is perfect to make from the comfort of your home! It doesn’t have to be challenging to create your favorite recipes, and this recipe does not even require an oven.

If you have a big sweet tooth and want to try out more fun, healthy recipes, then be sure to check out how you can use the Ezra Cohen Montreal pistachio butter and other nut butters to create some simple yet delicious desserts.