vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

coconut creamed corn & grains

from Bon Appétit. ingredients 2 ears of corn, husked 1 Tablespoon extra-virgin olive oil ½ serrano chile or jalapeño, thinly sliced 1 ½" piece fresh ginger, peeled, sliced into matchsticks 2 garlic cloves, thinly sliced 1 scallion, thinly sliced, plus more for serving ¼ teaspoon ground turmeric ½ cup cooked grains, such as freekeh, farro,... Continue Reading →

crispy tofu with coconut quinoa & broccoli

from Bon Appétit. ingredients 1 14-ounce package firm tofu, drained, pressed, and torn into 2" pieces 2¼ teaspoon kosher salt, divided 1 cup raw quinoa, rinsed 4 Tablespoons virgin coconut or other neutral oil, divided 3 Tablespoons rice vinegar 2 Tablespoons smooth peanut butter 2 Tablespoons soy sauce 2 teaspoons honey ¾ cup roasted, salted... Continue Reading →

chickpea sundal

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London. from Bon Appétit. ingredients 1 Tablespoon virgin coconut oil or vegetable oil or ghee 2 teaspoons black or brown mustard seeds 6 fresh curry... Continue Reading →

vegan shamrock shake

from It Doesn't Taste Like Chicken. ingredients FOR THE SHAKE 1 400 mL can full-fat coconut milk (1 3/4 cups), frozen in an ice cube tray 1 cup non-dairy milk (such as oat, soy, or almond) 2 - 3 Tablespoons agave nectar 1/4 teaspoon peppermint extract 1/4 teaspoon vanilla extract 8 - 10 drops vegan green food coloring OPTIONAL TOPPINGS vegan whipped cream (I made some by... Continue Reading →

coconut lentil soup

Never has such a flavorful, hearty, and warming meal come together so quickly or using so many pantry staples. We love it with a dollop of yogurt on top, but feel free to omit or use a non-dairy yogurt to keep it vegan. adapted from Bon Appétit. ingredients 1 large onion, chopped 6 garlic cloves,... Continue Reading →

curried lentil, tomato, & coconut soup

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes. from Bon Appétit. ingredients 2 Tablespoons virgin coconut oil or extra-virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1... Continue Reading →

spiced coconut carrot soup swe

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food. ingredients 1 Tablespoon coriander seeds 2 Tablespoons virgin coconut or extra-virgin olive oil 1½ pounds... Continue Reading →

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