Posts Tagged ‘coconut milk’

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.

Ingredients:

Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste

Directions:

Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! 🙂

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! 🙂

-Sarah

Tasty Tuesday: Kale Smoothie

Tuesday, July 3rd, 2012

I confess, I am a bit obsessed with kale and finding new, exciting (and tasty) ways to include in my family’s diet. My kids are so used to me putting kale into their food, my 5 year old even asked me if I put kale into his pancakes the other day. Although I assured him there was no kale in his pancakes, he didn’t believe me. “Why are they a funny color then?” he inquired. They were admittedly kind of a funny color but kale was not the culprit this time; the pancakes had blueberries in them. I did however serve the blueberry pancakes with a kale smoothie. 😉

We are on vacation right now which makes eating the way I prefer to eat a challenge…in other words I suck at being vegan right now. Although we did travel with our blender (a true sign of a blender addict) so smoothies have my redemption! Plus they are a cool and refreshing treat during the hot summer weather. This kale smoothies has been a particular recent favorite of mine:

Ingredients:

1.5 cups coconut milk

1/4 cup frozen mango

1/4 cup frozen pineapple

1/2 frozen banana (fresh is fine too, I just prefer it frozen)

1 date, pitted (optional, but I tend to include it, especially if I am giving some to the kids)

2 tablespoons hemp seed

3-4 de-stemmed pieces of kale

Directions:

Blend on high for at least two minutes or until kale is completely blended smooth (you don’t want little chunks of kale in your smoothie). This recipe makes enough to share!

Two quick tips for awesome smoothies:

1. Green smoothies tend to blend best when liquid is on the bottom and greens are on the to, so put your liquid (milk, milk alternative, water, etc) in first and your greens in last.

2. If you have bananas that are about to spoil, peel them, half them, throw them in a plastic baggie, and pop them in the freezer. Then when you want to add a banana to a smoothie, you have a sweet frozen banana ready to go! (extra ripe means extra sweet!).

What do you like to include in your smoothies? Any favorites you want to share? Would love to hear what others are blended up these days! 🙂

-Sarah

Tasty Tuesday: Homemade Popsicles

Tuesday, April 10th, 2012

As the warm weather arrives so does the thought of yummy, icy cool treats! But who wants to consume all the artificial colors and flavors found in many of the popular brands of popsicles? Not to mention the high sugar content of most popsicles. There is a great alternative that offers the same cooling satisfaction, without all the junk, plus some added vitamins and nutrients…making your own!!

It’s soooo easy to do! Basically pick a fruit or combination of fruits and a liquid such as water, almond milk, coconut milk, cow’s milk, soy milk, or fruit juice (even breastmilk would work). Just throw it all in a blender and then pour the mixture into popsicles molds. Toss the molds into the freezer and a few hours later you have delicious homemade popsicles! So simple and so good. Plus they are tons cheaper than the “organic all fruit” popsicles sold at the store…and no packaging to dispose of! Additionally if your child has any allergies or food sensitivities you can make popsicles specific to their dietary needs.

Step 1

Step 2

Step 3

Step 4

 

Here are a few of our favorite combinations:

  • Strawberries, bananas, and coconut milk
  • Mango, pineapple, and coconut milk
  • Banana, cacao powder, honey, and almond milk

Want to kick things up a notch and boost the nutritional content of your popsicles? Add some raw greens such as spinach, romaine, or kale into your mixture just like you would when making a green smoothie. Most fruit blends taste just fine with a handful of greens added to it. I know I was skeptical about adding greens to my smoothies but the sweetness of the fruit truly masks the flavor of the greens. Just be sure to blend it long enough to “liquify” the greens. Spirulina powder would be another fun add-in that would also turn the popsicle into a beautiful emerald green color. You might also consider adding in hemp seeds or flax seeds for some added protein and omega 3. Coconut oil, avocado, or nut butters could be blended in for some added fat and nutritionally-dense calories.

Most of the time the fruit is sweet enough all in its own and no added sweetener is needed. However if you are making “fudgsicles” with cacao powder, you’ll probably want a bit of sweetener to off-set the bitterness. Healthy options for sweeteners (besides fruit) include honey, maple syrup, stevia, or soaked/stoned dates.

The possibilities are endless which makes creating your own favorite concoctions a fun experiment! Involve your kids in the process and let them choose what fruits they want to combine together. Often when kids are involved in the food prep process it provides them with a sense of ownership and pride. They are more likely to enjoy the finished product when they are a part of the process. So if your blender has been sitting in a cupboard collecting dust, pull it out, dust if off, and start blending…so many fun, healthy foods can be made with this simple kitchen tool. Enjoy!! 🙂

What’s your favorite homemade popsicle recipe? Would love to hear from you!

-Sarah

 

Tasty Tuesday: Vegan “Chicken” Strips

Tuesday, November 1st, 2011

 

There are now several meat alternatives and substitutes available on the market. There are vegetarian burgers, hot dogs, bacon, chicken strips, and even ribs. (Vegetarian ribs? Now that’s an oxymoron!). Sometimes when someone is new to being a vegetarian or wants to reduce their meat intake they will stock up on these types of products assuming that they are a healthy alternative. However if you look at the list of ingredients on the package, you might question what it is you are actually eating? They are often heavily processed and full of GMO soy. Therefore we avoid most brands of “fake meat” substitutes.

Uncooked tempeh

Making delicious homemade vegan “chicken” strips is super easy! You only need 5 ingredients and they take less than 10 minutes to make. The main ingredient is Tempeh. Never heard of it, huh? Don’t be scared to give it a try! It’s really versatile and adapts to flavors of any dish. If you have a hard time with the texture of tofu, you might prefer tempeh as it is much firmer. Also many people believe tempeh is healthier than tofu because it is a fermented soy product. Some brands add grains such as barley, millet, and rice into them. I usually buy Trader Joe’s organic tempeh because it’s unflavored and only costs $1.69. If you don’t have a Trader Joe’s near you can typically find tempeh in the refrigerator section of any health food store. Tempeh is considered a high-protein, low-fat food. For example the Trader Joe’s brand has 20grams of protein and 11grams per a 240 calorie serving.

Tempeh sliced and ready to be dipped

Ingredients:
Tempeh
Coconut milk (Thai Kitchen is the brand I like to use; the low-fat one works best in this recipe)
Flour
High heat oil such as Safflower Oil (not sure about what oil to use? check out this chart)
Salt

Sizzling

Directions:
1. Cut tempeh into slices
2. Heat oil to medium heat for frying
3. Dip slices in coconut milk and cover in flour
4. Fry in oil on each side for about 5 minutes
5. Sprinkle with salt and serve with your favorite dip such as honey mustard or BBQ sauce.

Lunch is ready!

In our house we simply call these Tempeh Sticks and they are definitely a favorite “go-to” lunch or snack. If you try making them let me know what you think!

-Sarah

Ever see someone with dreadlocks and feel curious about them, but afraid to ask? Check out tomorrow’s post where I will answer some Frequently Asked Questions about Dreadlocks.