Tag Archives: coconut milk

Indian Veggie Curry

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This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time! 😉

This makes about 6-8 decent sized servings, plenty for leftovers!

Indian Veggie Curry

Indian Veggie Curry

Ingredients: 

Water/Veggie Broth for sauté 

1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4  small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste 
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro

1 block of extra firm tofu – drain, press and cubed – optional

( you can add any other type of veggies or herbs you would like)

INSTRUCTIONS

1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.

2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.

3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.

4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.

5. Serve over rice or quinoa (I used quinoa)

** Note: you can add vegetable broth or a little water if you feel you need more liquid

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes...

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes…

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Add in the cubed tofu 10 minutes before it's done, stir well.

Add in the cubed tofu 10 minutes before it’s done, stir well.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Cash loves it!

Cash loves it!

Ava does too!

Ava does too!

Sweet Potato Coconut Nog Pancakes

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Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!

Sweet Potato Coconut Nog Pancakes

This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!

This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.

Sweet Potato Coconut Nog Pancakes

1 c soymilk

1 cup So Delicious Coconut Nog

1c sweet potato

2T margarine, melted – I used the new Earth Balance Coconut Spread

2t molasses

2T ground flax

3T sugar – I used turbinado

2c flour – I used whole wheat flour

2t baking powder

1t baking soda

1/4t salt

1t allspice

1t cinnamon

1/2t ginger powder

1/4t nutmeg

1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.

3. Cook until golden on both sides.  Serve with warm maple syrup.

Mix dry ingredients

Add wet ingredients to dry ingredients

Gently stir to combine

They're thick so flip them a few times, lightly pat them flat each time

Yummy!

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Crock Pot Kheer (Rice Pudding)

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This is a healthy version of rice pudding using unsweetened coconut milk and Stevia to sweeten it. You can use brown rice or basmati – I use long grain brown. This recipe is from Healthy Slow Cooking. This is definitely toddler approved!

Brown Rice Pudding

Vegan Slow Cooker Kheer
soy-free gluten-free
serves 8

  • 1 cup long grain brown rice
  • 6 cups nondairy milk (I used So Delicious Unsweetened Coconut milk)
  • 1/2 cup golden raisins
  • 1/2 cup slivered or chopped almonds (pistachios and/or cashews work great too)
  • 1 teaspoon cardamom
  • sweetener to taste – I used about 1/8 tsp Stevia – you can use agave, regular sugar, brown rice syrup, etc.

Place all the ingredients except for your sweetener of choice into a 3 1/2  to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)

Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)

The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!

Everyone in the slow cooker! 😉

About done...

It will set as it cools

Yummy!

Thai Chili Peanut Sauce

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I have the best husband! He is always willing to run to the store for me if I need anything, no matter how crazy the item is or how long the list. He went to Sprouts for me a few days ago AND took our toddler to give me a much-needed break. He brought home these Chili Peanuts and said he thought they looked good but they weren’t. He must have been hungry… Rule #1 of grocery shopping is not to go when you are hungry otherwise you end up with things like this.

I asked Melody of Melomeals: Vegan For $3.33 A Day what she would do with them (she is the recipe invention master!) and she suggested a peanut sauce. Great idea! I went through my fridge and cupboards and I found soba noodles, a leftover red pepper from making Red Lentil Thai Chili, cilantro, limes, fresh ginger, Morningstar Chick-n Strips, panang curry paste, half a can of coconut milk, leftover shredded carrots from making Carrot Breakfast Bread, snow peas and a fresh bag of organic spinach from my CSA delivery. Okay… time to invent something!

After adding, tasting and blending for what seemed like forever… my Chili Peanut Sauce came out pretty tasty! This sauce would go well with a bunch of things but I made it into a noodle dish with the red pepper, carrots, snap peas, spinach, Morningstar Chick-n Strips and soba noodles.

Thai Chili Peanut Sauce

Ingredients

* 1 cup chili peanuts

* 2 Tbsp panang chili paste – you could use any curry paste but the panang was really good!

* 1/2 – 3/4 cup coconut milk

* 2 Tbsp fresh ginger

* 3 cloves garlic

* 2 Tbsp fresh lime juice

* 1/4 cup cilantro

* 1-2 Tbsp maple syrup

* 2 Tbsp soy sauce

* 1 tsp Sriracha (optional)

* Big pinch of salt

Directions:

* Add all ingredients to high-powered blender (I used my VitaMix) and blend until smooth.

* Add more coconut milk if it’s too thick

* I’m pretty sure this would work in a food processor but I haven’t tried it yet. Next time.

For the noodle dish I added this sauce to:

* I cooked my soba noodles

* Sautéed 1 diced red pepper, 1 cup shredded carrots and 1 cup snow peas in a tiny bit of peanut oil

* I then added the Morningstar Chik-n Strips and cooked for about 3-4 minutes, stirring often

* Added 1 cup of sauce, then noodles and spinach (about 5-6 cups) and mixed with tongs, cooked on low heat until spinach wilted and sauce was covering all ingredients.

* I served this with Sriracha Hot Sauce, it really made the dish!! You could use regular whole wheat spaghetti for this too. Top with fresh cilantro and maybe a little lime juice, if you wish.

Coconut Cardamom Breakfast Farro

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Farro, you may not know what it is but trust me, you’ll like it! It’s one of the oldest cultivated grains on our planet. It is high in fiber and protein and a great source of complex carbohydrates (think good carbs – whole grains). It has a chewy, hearty texture and looks like this…

I tend to rotate breakfast grains and this is high on my list of favorites! I was in a coconut-type of mood this morning so I came up with this Coconut Cardamom Breakfast Farro! Hope you like it, I did… and my toddler REALLY liked it!

I used Kal Brand Stevia, instead of sugar, to sweeten it up a bit. You could almost chill this and make it into a dessert pudding!

Ingredients:

* 1 cup farro, rinsed

* 1 – 14.5oz can coconut milk (lite or regular)

* 1 cup almond milk (or whatever milk you want to use)

* 1/2 tsp ground cardamom

* 1/4 tsp coconut extract (optional but good)

* Little less than 1/8 tsp Stevia

* Big pinch of salt

* Shredded coconut, unsweetened (to top)

* Cinnamon (to top)

Directions:

* Add farro, milk, cardamom, stevia and salt to saucepan. Bring to boil.

* Reduce heat to a low boil, cook for 25 minutes or until your desired texture, stirring occasionally.

* Stir in coconut extract, serve with shredded coconut and a dash of cinnamon on top!

Red Lentil Thai Chili

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I served this chili (and the Spicy Broccoli Cheeze Soup) at a party yesterday and it was a total hit, some people asked for leftovers to-go! It was even better today when I had it for lunch and dinner. It’s such a unique tasting chili, I really love the curry paste mixed with the sweet potatoes and lime.

This recipe is from one of my favorite vegan food blogs – Post Punk Kitchen. I doubled this recipe and skipped a few steps because I thought it would fit in my crock pot but it didn’t! My hubby had to run to the fire station to borrow a bigger pot.

Water or broth for sautéing
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional but VERY GOOD WITH IT!)

Preheat a 4-quart pot over medium heat. Saute onions and pepper for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!