Tag: coconut milk

Mushroom Risotto

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mushroom.risotto1

 

1 small sweet onion
2 garlic cloves, minced
2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk)
2 cups of cooked brown rice
1 ½ cup chopped mushrooms
1 cup peas
2 tbs coconut oil
1-2 Tbs Nutritional Yeast
Salt and pepper to taste

-Cook rice according to package and set aside
-On medium heat, melt coconut oil and sauté onions and mushrooms in large pan. About 5 minutes, stirring occasionally, until onions are slightly browned.
Pour in coconut milk, and broil to a slow boil. Stir in nutritional yeast.
Add in the cooked rice and peas. Continuously stir for about 5 minutes until flavors are blended. The sauce will thicken up quickly.
Sprinkle salt and pepper to desired taste.

mushroom.risotto2

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Raw Key Lime Pie

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keylime

Crust:
1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

Filling:
4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

Coconut Curry Tofu

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 Ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
         1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
1 pound firm tofu, cut into 3/4 inch cubes
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

 

(derived from allrecipes.com)