Tag Archives: coconut milk

Butternut Coconut Rice

Good use of leftovers here.  Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots.  Had this dish on the dinner table in under 20 minutes.  YUM!  This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup.  So many possibilities.

Ingredients:

  • 1 c brown basmati rice (I used pink rice)
  • 2 c water
  • pinch of salt
  • 2 lbs butternut squash
  • 2 tsp sesame oil
  • 1 c sliced shallot
  • 1 tbl minced fresh ginger
  • 3 cloves of garlic
  • 1 tsp lime zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 3/4 c light coconut milk
  • 1/4-1/2 c veg broth (I just used water)
  • 1 tbl freshly squeezed lime juice

Directions:

  1. Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
  2. Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
  3. When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
  4. Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!

Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook.  Go get it.

Veganized BerryCakes

I just finished watching the most disgusting video (I didn’t embed it it’s so violent) regarding the treatment of pigs and piglets on a large factory farm in Pennsylvania, seriously don’t watch it if you aren’t ready to make a lifestyle change.  Suddenly I don’t miss bacon anymore.  Which then made me again question why it is I’m NOT vegan.  All I can come back to is cheese, which is lame because I can find a sub for that.

Today I decided it’s time to embrace faux cheese and gradually veganize my kitchen, and make a bigger attempt at exempting animal products one at a time.  Recently I stopped in at Saffrons-A Gluten Free Marketplace which is a local (to West Michigan) place and to my surprise ended up speaking with the owner for a while.  In addition to the ENTIRE store being Gluten Free, he has a delightful array of vegan food products.  I bought some Daiya which I’ve had before and liked as far as faux cheese goes; I also got some coconut milk, coconut milk ice cream (which frankly tastes better than regular ice cream to me), quinoa pasta, “chicken less” vegan cubes of lower sodium bouillon for soups (it’s not soup season but it’s hard to find this stuff in the winter), an egg replacement (to see how it tastes) and Vegenaise.  The owner and I had a conversation about the varying Vegenaise types (he carries the hard-to-find Soy Free variety ), I settled on the reduced fat variety.  He mentioned how excited he was to attend a food show recently, and had the opportunity to sample a new Follow Your Heart product:  block cheese.  We talked fake cheese for a while and I mentioned he should carry Teese, from Chicago Soy Dairy our neighbors to the West, it’s amazing and used widely in even the most traditional deep dish pizza joints to help their vegan customers stay loyal.  He noted the name brand and said he’d try to get some in soon.  Talk about a delightful shopping experience.  Not only did I get to meet the OWNER, but he is going to look into one of my suggestions for a product to carry in his store?  Nice.

So what’s the point Adrienne?  Oh, yes…the point is today, I veganized my pancake recipe using coconut milk, earth balance, and ground flax seeds in place of cow milk, butter and eggs, and here it is for your animal-cruelty free enjoyment.

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Vegan Pancake Batter

  • 1 1/2 C all-purpose whole grain flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 T sugar (optional)
  • 1 tsp vanilla (optional)
  • 1 1/4 C reduced calorie coconut milk
  • 1T ground flax seed and 2T hot water, mixed together and let set for about a minute or longer
  • 3 T melted Earth Balance spread
Whisk together the dry ingredients, make a well for the wet ones, and then incorporate them all to make a batter.  Pour by 1/4 C onto a griddle you have preheated to 350-365 degrees.  Flip when the pancakes rise and bubble let cook for about a minute more and then serve.
If you want to add fruit to your pancakes like I have done in the photo.  After you pour the batter onto the hot pan, wait until it rises slightly to put a handful of fresh but dry (not DRIED, just not wet) fruit onto the cake.  I have found this helps them cook through better than adding right after you drop the batter.  Keeps them looking like pancakes and less like sloppy pancakes.

June Strawberries = Vegan Strawberry Shortcake!!!!!!!

I have always, always loved strawberries.  Like, eat them until you are nearly sick to your stomach love strawberries.  In June I always think, I should really get to a pick-your-own berry farm, but inevitably June becomes September and I have certainly NOT made it to a pick-your-own farm.  June in Michigan brings early berries so today on my way home from Grand Haven, I stopped at a market on Lake Michigan Drive and bought my first summer berries.  Summer early berry season is short, about 3-4 weeks if you are lucky, so get out there! Between this recipe for Strawberry Shortcake and basic inhalation, I managed to polish off 2 pints in about 8 hours.  It’s the best kind of sick you can be.  Berry sick.

When I was a kid, Grandma Helen made the shortcake, and Aunt Mar made the crisps (we will talk crisp, crumble, betty, etc in the fall).  This is the baking powder biscuit recipe I’ve taken from Grandma Helen’s collection and slightly modified to be vegan for all my animal lovin’ friends.

Vegan Baking Powder Biscuits

Sift before measuring.
1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.
2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.
3. Make a well in the center. Pour in 3/4 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.
4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.
5. Gently roll out dough, from center, to 3/4 inch thickness.
6. With floured 2 1/2 inch biscuit cutter or a juice glass like Grandma Helen did it, cut straight down into dough, being careful not to twist cutter.
7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

DROP BISCUITS:

When I’m too lazy to roll and cut, I make drop biscuits by using the recipe for Baking Powder Biscuits, but increasing milk to 1 1/4 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.

Makes 20.

For the rest of the strawberry shortcake, I took a pint of berries, washed, hulled and sliced them and mixed them in a deep bowl with 1 T sugar and 1 T peach schnapps (don’t judge me – any flavored liquor you like will do here).  Left this mixture on the counter to create magic while I made the biscuits.  Upcycle the remaining 3/4 C or so of the coconut milk into a flat vegan whipped cream by using your hand mixer on high, toss in a 1/2 tsp of sugar and 1 tsp lemon thyme for fun.

To plate, cut a biscuit in half, spoon in strawberries, top with vegan whipping cream and a mint sprig.  Store remaining biscuits in the freezer for peach and nectarine season.  Shortcake isn’t just for berries.

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Coconut Red Lentil Stew

You will just have to take my word for it sans pictures this time.  This stew is delightful.  Here’s the recipe, go play in the kitchen while I look for my memory card full of delightful food pictures that I have misplaced somewhere…damn.

Coconut Red Lentil Stew

Adapted from 101Cookbooks.com Heidi Swanson

  • 1 cup / 7 oz / 200g yellow split peas
  • 1 cup 7 oz / 200g red split lentils (masoor dal)
  • 7 cups / 1.6 liters water
  • 1 medium carrot, cut into 1/2-inch dice
  • 4 tablespoons fresh peeled and minced ginger
  • 2 tablespoons curry powder
  • 2 tablespoons butter or ghee
  • 8 green onions (scallions), thinly sliced
  • 1/3 cup / 1.5 oz / 45g golden raisins
  • 1/3 / 80 ml cup tomato paste
  • 1 14-ounce can coconut milk
  • 2 teaspoons fine grain sea salt
  • one small handful cilantro, chopped
  • cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

This stew freezes great.  I took it over to Ben and Janna for emergency freezer meals after the birth of their very lovely Olivia.

Yahtzee! Red Pepper SALE=Spicy Red Pepper Soup

Some like it HOT.  I for one, basically drink Frank’s Red Hot. It has some kind of hold on me.  A sale on red peppers is like hitting 3 or 4 numbers in the lotto, not the full monty, but you still get an excellent monetary reward…especially at D & W.  So when I saw red bell peppers, 10 for $10 dollars and sprinted to the produce shelf, leaving poor Mr. Wonderful in the dust returning with 20 red bell peppers, he had no idea what had just happened.  Since he knows better than to actually ask about such things, he agreed to just wait for the finished product which we lapped up 2 days in a row and several lunch servings later.

This recipe was adapted from the klutzychef at her blog; check her out she is cute and honest…and talks about burning Rice Krispie treats, my kind of gal.

Roasted Red Pepper Soup

serves 4 people as a main meal

Ingredients

  • 8 red bell peppers, roasted (no, it does NOT taste the same if you use canned-just roast them in your oven..super easy)
  • 1 baked medium russet potato, smashed
  • 2 medium carrots, peeled and chopped
  • 1 tablespoon of vegetable oil
  • 1/4 cup half and half
  • 2 medium chopped onions
  • 6 garlic cloves peeled and left whole
  • 2 tsp roasted red pepper flakes (half of this for a milder soup)
  • 1 tsp chipotle powder (omit for mild soup, I like to hurt myself eating soup like this…)
  • 1 tsp sea salt
  • 2 cups crushed tomatoes (16 oz)
  • 1 3/4 cups reduced-fat coconut milk (or whole fat, whatever)
  • 2 cups veggie broth or water

Directions

  1. Bake your potato, set aside to cool.  Roast your peppers, whole, washed and then coated lightly with EVOO or canola oil on a foil-lined (you will thank me later for this step) jelly roll pan at 400 or so until they are black, yes, black.  Set them aside in a tightly covered bowl to cool and then stem, seed, and peel them.  This is not hard, suck it up and do it.  Seriously, the taste is worth it.
  2. In a covered non-reactive pot, heat oil in a dutch oven on medium-high heat.
  3. Add onions, carrots, salt, pepper flakes, chipotle powder, and garlic.  Sauté on medium heat for 15 minutes or until onions are soft and translucent.  DO NOT INHALE DEEPLY when you put the flakes and powder to the oil.  You might want to turn on the fan for a few minutes or suffer for about an hour.
  4. Remove the pot from heat and add canned tomatoes, red peppers, coconut milk, smashed potato guts, half/half and broth/water.
  5. Mix together so ingredients are fully integrated.
  6. Now, in batches, add the soup to a blender or food processor to mix all together.  An immersion blender works beautifully here as well since you can just throw it right into the pot.  If you have a dish towel to spare and are using a standing blender, you may want to put the towel under the cover to prevent hot soup from spilling out the top.
  7. Keep warm until ready to serve on stove over low.
  8. Top with Frank’s Red Hot (I know it’s too much, but it’s soooooo good).