Friday, November 11, 2016

Whipped Yams with Coconut Cream

BY KATE O’DONNELL  |  
Ingredients
  • 6 medium–large yams (garnet or jewel)
  • ¼ cup coconut cream, skimmed from the top of 1 can coconut milk*
  • 1 tbsp coconut oil
  • 1 tbsp peeled, finely grated ginger root
  • 1 tsp salt
  • 2 tbsp shredded coconut

Directions

  1. Heat oven to 400°.
  2. Pierce each yam with a fork a few times, and place on a baking sheet. 
  3. Bake yams until soft, about 1 hour. 
  4. Wait until yams are cool enough to handle, then peel skin.
  5. In a bowl, combine yams, coconut cream, coconut oil, ginger, and salt. 
  6.  Blend until smooth.
  7. Transfer whipped yams to a serving bowl and top with shredded coconut.
* Save the milk for soups and curries

Friday, September 23, 2016

Lentil Artichoke Stew

Lentil Artichoke Stew
This aromatic Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not essential, but they will give the stew a delicious smoky flavor.
Makes Six Servings
Ingredients
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
3 - 4 tablespoons freshly squeezed lemon juice
1 1/2 cups quartered canned or thawed frozen artichoke hearts (see notes)
2 24-ounce cans chopped fire-roasted tomatoes, undrained, or 6 cups chopped fresh tomatoes plus 1 cup tomato juice
1 bay leaf
1 cup dry red lentils
2 cups water
1 teaspoon ground coriander
2 teaspoons ground cumin
2 large garlic cloves, minced or pressed
1 onion, chopped
1/4 teaspoon ground black pepper
Directions
Heat the broth in a large saucepan. Add the onion and cook and stir over medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the water, lentils, and bay leaf and bring to a boil. Reduce the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste.
Stored in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.
Notes:
Use 1 15-ounce can water-packed artichoke hearts, or 1 9-ounce package frozen artichoke hearts, thawed.
If red lentils are unavailable, green lentils can be substituted. However, because green lentils will not cook properly in acidic foods such as tomatoes and lemon juice, you will need to cook them in water or vegetable stock until tender prior to adding them to the stew.
Per serving:
Calories: 176; Fat: 1 g; Saturated Fat: 0.1 g; Calories from Fat: 4.9%; Cholesterol: 0 mg; Protein: 11.7 g; Carbohydrates: 34.3 g; Sugar: 7.5 g; Fiber: 10 g; Sodium: 560 mg; Calcium: 123 mg; Iron: 6.3 mg; Vitamin C: 28.6 mg; Beta Carotene: 238 mcg; Vitamin E: 1.8 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

30 MINUTE COCONUT CURRY

http://minimalistbaker.com/30-minute-coconut-curry/

Prep time
Cook time
Total time
A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Author: 
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 4
Ingredients
CURRY
  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion, diced (150 g)
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
  • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
  • 1/2 cup (64 g) diced carrots
  • 1/4 cup (45 g) diced tomato
  • 1/3 cup (28 g) snow peas (loosely cut)
  • 1 Tbsp (8 g) curry powder
  • Pinch cayenne or 1 dried red chili, diced (optional for heat)
  • 2 14-ounce (396 g) cans light coconut milk (sub full fat for richer texture)
  • 1 cup (240 ml) veggie stock
  • Sea salt and black pepper to taste
COCONUT QUINOA
  • 1 14-ounce (396 g) can light coconut milk
  • 1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
  • 1 Tbsp (15 ml) agave nectar (optional)
FOR SERVING optional
  • Fresh lemon juice
  • Cilantro, mint and/or basil
  • Red pepper flake
Instructions
  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.
Notes
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
Nutrition Information
Serving size: 1/4 recipe Calories: 434 Fat: 25.8g Saturated fat: 21g Carbohydrates: 41g Sugar: 7.2gSodium: 628mg Fiber: 6.4g Protein: 10.2g

Saturday, August 27, 2016

Golden Star Coconut Rice Pudding

Golden Star Coconut Rice Pudding
½ cup uncooked jasmine rice
1 cup water
1 cinnamon stick
*place rice water and cinnamon stick in a pot bring to a boil, turn heat down to simmer for about 15 minutes or until water is absorbed
2 cup coconut milk (original recipe called for 1 cup of coconut milk and 1 cup of 1% milk)
2 tsp vanilla
¼ cup brown sugar
Add coconut milk, vanilla and brown sugar simmer 15 minutes.
½ tsp fresh lemon rind

Add lemon rind and simmer until almost all liquid is absorbed.

Saturday, June 25, 2016

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

While surfing the net looking for a great crock pot dinner I found this site with lots of great recipes Tasty Yummies check it out for more!


Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

by BETH @ TASTY YUMMIES
Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

I absolutely adore my slow cooker. It is so perfect for those days where you kinda feel like cooking, but you don’t really have the time or desire to stand around stir this pot so it doesn’t stick, toss that thing in this dressing, cut up this and that. I always love eating at home and cooking my own meals, but sometimes after a long day of work, I just don’t have the energy to head to the kitchen and start on another 1-2 hour adventure. Though it hardly feels like work, sometimes it’s just hard to muster up the energy after a long and busy day. With a crock pot there is no preheating, no keeping an eye on it so it doesn’t over cook, no stirring. It’s just simple, easy home-cooking. When you are ready to eat, just head to the kitchen and serve yourself. I always tell Mark that my crock pot is the closest I will ever come to having a personal chef, it really feels like that.
This recipe is exceptionally easy, just toss all (well, almost all) of the ingredients in to your crock pot in the morning and check back later. I decided to keep out the peas until the end and wished I had done the same with the spinach, so I altered the recipe to reflect that. That’s it. You could certainly fuss with sautéing the onions and garlic ahead of time if you wish, but I really don’t see why you should bother. I tossed it all in and it was ready to go 6 hours later. I had some beautiful spinach and peas from the market so I decided to toss those in for some extra greeny goodness and that was our meal.
I truly think this was the best curry I have made yet. I personally have a wonderful yellow curry powder that I love, though I know many people swear by making your own mix, toasting the spices yourself, etc. I have yet to try that as I really love the powder I buy. If you prefer to take that route, please do. Beyond being extremely easy to make, this curry is loaded with flavor and is so satisfying. I served it over a small serving of brown basmati rice and topped it with fresh cilantro and a bit of unsweetened shredded coconut. The perfect cleanse-friendly, fall meal.
Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)serves 8
2 1/2 cups diced butternut squash
1 1/2 cups dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can 13.5 ounce organic coconut milk (you can use light here, I didn’t)
1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
1 1/2 cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups vegetable broth or water
3 tablespoons yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
1 teaspoon kosher salt
handful of fresh cilantro, roughly chopped (save some for serving)
Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.
Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

Friday, June 17, 2016

Grilled Portobello Mushroom Burgers [Vegan]

Here is tomorrow's dinner hopefully this will be save worthy! It sure sounds delicious.

Grilled Portobello Mushroom Burgers [Vegan]

Meaty Portobello mushroom caps are seasoned with just salt and pepper and then grilled until tender and juicy. They're served on a bun with sautéed vegetables crisp baby bok coy, broccolini, and red bell peppers, and then served with a creamy, garlicky avocado mayonnaise. These monster burgers will be the star of your summer cookout, or anytime.

THIS RECIPE IS :
INGREDIENTS
FOR THE PORTOBELLO MUSHROOM BURGERS:
·         2 Portobello mushrooms, stem removed
·         2 burger buns
·         1 red bell pepper, sliced
·         1 bunch broccolini, remove about 1-inch from the stalks
·         3-4 baby bok choy
·         1 small shallot, chopped
·         1 clove of garlic, diced
·         2-4 tablespoons olive oil
·         1 tablespoon sesame oil
·         2 tablespoons coconut oil
·         A splash of rice wine vinegar
·         Salt and pepper, to taste
FOR THE AVOCADO MAYO:
·         1/4-1/2 cup vegan mayonnaise
·         1/2 a ripe avocado
·         1 clove of garlic
·         A splash of water and oil
·         Salt and pepper, to taste
PREPARATION
TO MAKE THE BURGERS:
1.    Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel. Coat both sides of the mushrooms in olive oil, salt, and pepper.
2.    Grill on both sides until the mushrooms are tender, have wilted and are dark brown to black in color. Set aside in a bowl or on a paper towel to drain any excess moisture.
TO MAKE THE VEGETABLES:
1.    In a pan over medium heat, add coconut oil, shallot, and garlic. Cook for 2-3 minutes until the onion and garlic start to become translucent.
2.    Add the broccolini, bell pepper, sesame oil, salt, and pepper and cook for about 10 minutes, stirring occasionally until the peppers are tender. Add in the baby bok choy, and a splash of rice wine vinegar and cook for another 2-3 minutes until the leaves begin to wilt. Remove from the heat and set aside in a bowl.
TO MAKE THE AVOCADO MAYO:
1.    In a blender or food processor, combine the vegan mayo, avocado, garlic, splash of water and olive oil, salt and pepper.
TO ASSEMBLE THE BURGERS:
1.    On the bottom and top half, add a layer of avocado mayo. Then add the broccolini, bell pepper, and baby bok choy. Add the portobello mushroom and additional layers of vegetables if desired.
AUTHOR & RECIPE DETAILS
Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.