Tag Archives: coconut

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Lemon Cheesecake with Rhubarb Sauce

cheesecake
Look how creamy!!!!

lemon cheesecake

It is vegan. It is raw. It is oh so delicious!

I loved sharing this and seeing people really enjoy it and be surprised when I told them the ingredients.

Cashews and dates are magical.*.*.*.*

Ingredients:

Base:

1/2 cup:

Walnuts, raw

Pecans, raw

Almonds, raw

Dates

1/4 cup coconut oil

Himalayan Sea Salt, fine

Filling:

3 cups, Cashews, raw, soaked

1/2 cup agave/maple

1/2 cup hemp milk

4 Tb lemon juice

1 Tb lemon zest

Himalayan Sea Salt, fine

Rhubarb Sauce:

Rhubarb

Water

Sugar

Coconut Milk

Find recipe here!

1. Soak cashews.

2. Crust: In a food processor, combine nut and blend until ground, but not a flour (unless you want it that way). Add coconut oil and salt to mixture. Sprinkle coconut flakes on a springform pan then press the crust into it, then put in freezer while you prepare the batter.

3. Rinse soaked cashews and add to food processor. Add all ‘filling’ ingredients and blend for several minutes until a smooth, creamy consistency.

4. Remove crust from freezer and pour batter on top. Return to freezer.

5. Once the filling is firm, pour the rhubarb sauce on top and freeze some more.

6. When you’re ready to serve, remove cheesecake from freezer, separate from springform and let it defrost for 5-10 minutes before serving.

I recommend small slices as this cheesecake is RICH! Yes, it IS that easy and amazingly delicious, decadent, and perfectly satisfying.

*IF there are any leftovers, put in a freezer friendly container and refreeze.

 

 

Chocolate Macaroons

Craving chocolate? These are perfect!

chocolate macaroons

Ingredients:

2 c Raw Cashews, soaked

1 c Coconut Flakes

1/2 c Coconut Oil

3 Tb Cocoa Powder

1/4 c agave

1/4 c maple syrup

1 tsp Coconut Extract

1/4 cup Hemp Milk

1 pinch Himalayan Sea Salt

1. Soak cashews and drain.

2. Add ingredients into food processor and blend until combined.

3. Chill dough for at least ten minutes then remove to form balls.

4. Store in fridge or freezer.

 

Almond Macaroons

almond macaroons

Ingredients:

Raw Almonds

Coconut Flakes, unsweetened

Coconut Oil

Maple/Agave

Almond Milk

Almond Extract

Himalayan Sea Salt

1. Soak raw almonds for 20 mins +, strain then add to food processor.

2. Add remaining ingredients to a food processor and blend to combine.

3. Chill dough for 10+ minutes.

4. Roll out balls and freeze.

I like to keep these frozen and serve chilled.

Chocolate Fig Bars

Have you had a chocolate covered fig? That’s the inspiration for this treat!

chocolate fig bars

Ingredients:

Bars:

Figs

Pecans

Coconut Oil

Coconut Flakes

Chocolate:

Agave

Cocoa Powder

Coconut Oil

1. Soak figs in hot (boiled) water for 10 minutes.

2. Add soaked figs, coconut, pecans, coconut oil, and vanilla to food processor and blend until well incorporated.

3. Put parchment paper in a pan and press the fig dough evenly into the pan. Chill for at least 20 minutes.

4. Remove from fridge and slice the dough into bars. These are about finger length (I have small hands), 2 inches.

5. Make chocolate sauce by mixing equal parts of cocoa and agave, and 2x parts coconut oil.

6. Drizzle chocolate on the bars. Some bars get extra and coconut flakes on top…because sometimes you need extra chocolate πŸ˜‰

Keep in fridge or freezer.

Lemon Poppy Seed Macaroons

While watching GIRLS on Saturday night, my friend said “I want lemon poppy seed macaroons”. I replied: “I can totally make that”. And that is how this recipe came to be!

lemon poppy macaroons

Ingredients:

1 1/2 c coconut flakes

Zest from 2 lemons

Juice from 1/2 lemon

2 Tb coconut oil

1/4 c agave (or maple)

1-3 Tb almond milk

1-2 tsp vanilla

1/2-1 tsp Himalayan sea salt

1 cup raw cashews, soaked

3-4 tsp poppy seeds

1. Soak cashews–at least 30 minutes, max 24 hours.

2. Put remaining ingredients in a bowl and mix together.

3. Add drained cashews to a food processor and blend. Add some almond milk to loosen it up. If you have a good food processor, the blend can get really creamy. Mine isn’t so great so its slightly chunky which I kind of like as added texture to the macaroons (looking for the bright side of a $40 food processor).

4. Add bowl of coconutty ingredients to food processor.

5. Pulse until all ingredients are well combined. Don’t over do it. You want the poppy seeds to remain whole and the coconut to keep its texture.

6. Refrigerate for at least 10 minutes.

7. Remove from fridge, form in balls, return to fridge/freezer.

Raw|Vegan|Gluten-Free

 

 

Chocolate Chip Coconut Cookie Dough Balls

So this is where vegan desserts WIN for best thing ever! Everyone loves eating the dough from chocolate chip cookies that’s a known but with the raw egg and all that sugar it isn’t an indulgence anyone admits to–except my brother!

Anyway, I adapted this recipe from Coco-Roons, a raw vegan cookie that my co-worker shared with me. They are delicious and easily home-made. I will definitely be trying other variations of this!

coco balls

 

Ingredients:

1 cup Almond Flour

1 cup Coconut flakes, unsweetened

1/3 cup Maple Syrup or Agave

1/3 cup Coconut Oil

1-2 tsp Vanilla

1 tsp Coconut Extract

1 pinch Himalayan salt

1/3 cup (or more)Mini Chocolate Chips

1. Add all ingredients to food processor, except for chocolate chips.

2. Once everything is well incorporated, add 1/3 cup chocolate chips and then chill the dough.

3. Remove after 10 minutes and roll into balls.

4. Keep in a freezer bag and enjoy when the urge strikes.

How easy was that?!

Apricot Coconut Walnut Bon-bons

apricot truffles

If I were a 50’s housewife,I’d be styled like thisΒ and be eating these apricotΒ bon-bons while I vacuum and drink martinis. Not only are they decadent but they are full of healthy fats and protein–all providing necessary energy to perform said house chores!

Laura Miller from Raw.Vegan.Not Gross taught me how to make raw truffles and this recipe IS amazing but I have adapted it many times and the ganche recipe is a staple of my kitchen. So watch her process…basically that’s what I did just with different ingredients for the inside of the sweet nutty treat.

Ingredients:

Dried apricots

Unsweetened coconut flakes

Coconut Oil

Walnuts

Salt

Agave

Cocoa powder

Vanilla Extract

Orange Zest

1. Put apricots in food processor and blend until the flesh is broken down. Add walnut and coconut flakes, blending until it is a course meal. Add coconut oil, salt, and vanilla extract and blend until a dough is formed. Do not over blend. Leaving small walnut chunks is a nice texture in the finished product.

2. Put the mixture in a bowl and chill. One the dough is firm, remove from fridge and roll out balls then freeze them.

3. In a bowl, add cocoa powder, agave, and melted coconut oil and stir until a luxurious chocolate ganache is formed. Make sure all of the cocoa powder is mixed in.

4. Remove apricot balls from freezer. Dip in chocolate ganache then add fresh orange zest on top of each truffle.

* I keep these truffles in the freezer so they maintain their shape but they can be served frozen, chilled, or room temp.

Coconut Date Pecan Rolls

Date rolls are a must! When I want something sweet and am trying to curb chocolate cravings or am looking for a satisfying snack, I go for a date roll. Simple, sweet, delicious, and satisfying. These can be bought in the bulk section of Whole Foods, but they are too easy to make and store..why pay them? But, I am letting you know in case you are jonesing for one and are on-the-go! You can be creative with the combinations but be sure to try this recipe! I decided to spice things up and use pecans although I believe it is more traditional to use walnuts or almonds.

datepecanroll

Ingredients:

Dates

Nuts (pecans, walnuts, almonds, Β pistachio etc…)

Coconut flakes (unsweetened)

1. Put equal amounts of dates (pitted) and nuts into a food processor and let the machine work its magic.

2. Once a ‘dough’ is formed, slightly wet your hands and start rolling out into logs, or balls, or whatever shape you fancy.

3. Put unsweetened coconut flakes on a plate and roll the rolls in the coconut.

*You can refrigerate or keep these at room temperature.

**You can skip the coconut and just blend the dates and nuts and roll in crushed nut instead of coconut; you can add coconut the the ‘dough’. There is no way to ruin this recipe, so play!