Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish
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Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

Keto Ice Cream

Ingredients

  • 2 (15-oz.) cans coconut milk
  • 2 c. heavy cream
  • 1/4 c. swerve confectioner’s sweetener
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt

Directions

  1. Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
  2. In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form.Beat in sweetener and vanilla.
  3. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
  4. Freeze until solid, about 5 hours.

Coco-Zucchini Bread

Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup brown sugar
  • 2/3 cup light coconut milk
  • 1/4 cup coconut oil
  • 2 large eggs
  • 8 ounces (2 cups) whole-wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon

Directions

  1. Preheat oven to 350°F. Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. Combine flour, soda, salt, and cinnamon. Stir in zucchini mixture; spoon into a greased 8- x 4-inch loaf pan. Bake for 50 to 55 minutes.

Coconut Rice Noodles with Ginger and Turmeric

Ingredients

  • Kosher salt
  • 5 oz. rice vermicelli
  • 2 Tbsp. virgin coconut oil or vegetable oil
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 1″ piece ginger, peeled, finely grated
  • 1 tsp. ground turmeric
  • 1 tsp. coarsely ground black pepper, plus more
  • 1 13.5-oz. can unsweetened coconut milk
  • 1½ tsp. honey
  • 1 Tbsp. fish sauce
  • Toasted unsweetened shredded coconut (for serving)

Directions

  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

Sweet Potato Soup

Ingredients

  • 2 tsp vegetable oil
  • 1 onion, diced
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp vegan Thai red curry paste
  • 1 tsp salt
  • 3 cups (660g / 1 lb 7 oz) sweet potatoes, diced
  • 1 3/4 cups (400ml / 14 fl oz) canned reduced-fat coconut milk
  • 4 1/3 cups (1l / 1¾ pints) vegan stock
  • Juice of 1 lime
  • 2 tbsp finely chopped fresh coriander, to garnish