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Title: Pistachio Fondue

1 C pistachios
2 1/2 C vegan milk
2 T nutritional yeast flakes
1 1/4 t salt
0 - dash of cayenne
0 - ground black pepper

Grind the pistachios to a fine meal in several baches in an electric mini-chopper or coffee grinder. Transfer to a small bowl and set aside.

Combine the vegan milk, nutritional yeast, salt, cayenne, and pepper in a 2-quart saucepan. Bring to a boil over medium-high heat. Watch carefully so the mixture doesn't boil over.

Add the ground pistachios to the bubbling mixture a little at a time, stirring with a wire whip for about 2 minutes, or until thickened. If necessary, lower the heat slightly to prevent burning.

Remove from the heat and let rest for 15-20 minutes to thicken further. Gently warm on medium heat, if needed. Store in a covered container in the refrigerator. It will keep for up to five days.

From Nut Gourmet
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Title: Hot Karachi Pea Dip

1 1/2 C frozen peas, thawed
1/2 C pistachios
5 T water
1 T lemon juice
3/4 t salt
3/4 t curry powder
1/4 t cayenne
1 T pomegranate syrup

Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.

Transfer to a one quart saucepan and gently heat, stirring frequently, until thoroughly warmed but not boiling. Spoon into an attractive serving bowl and lightly drizzle the top with the pomegranate syrup.

From Nut Gourmet
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Title: Pistachio Rose Water Cookies

1 1/4 C sugar
1/2 C canola oil
3 T rice milk
1 T rose water
2 t vanilla extract
1 T fresh lime juice
1 t grated lime zest
1/4 C cornstarch
1 3/4 C all purpose flour
1 t baking powder
1/2 t salt
1/4 t ground cardamom
1/2 C shelled pistachios, coarsely chopped

Preheat the oven to 350° F. Lightly grease two cookie sheets.

In mixing bowl, whisk together the sugar, oil, rice milk, rose water, vanilla, lime juice, and zest. Add the cornstarch and whisk until dissolved.

Add the flour, baking powder, salt, and cardamom. Mix well.

Roll the dough into balls a bit smaller than a walnut and dip the tops into the chopped pistachios.

Place the cookies nut side up about 2 inches apart on the baking sheets. Bake for 13 minutes. They will be soft but will firm up as they cool.

Remove from the oven and let cool on racks.

From Veganomicon
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