This is a simple, yet tasty soup. I love the addition of coconut milk in soups, so I created this recipe to highlight this rich and nutritious ingredient. Ingredients: 2 tablespoons coconut oil 1 cup chopped onions (1 medium onion) 1 tablespoon minced fresh garlic 2 cups cubed sweet potatoes (approximately 1 large; other root…
Tag: coconut milk
Chocolate Chia Mousse
This is a variation of my Chocolate Chia Seed Pudding recipe. Instead of leaving the chia seeds whole, I blended all of the ingredients together to attain a smooth and creamy consistency. The texture is very much like mousse. The customers really enjoyed it! Ingredients: 1 (13–14-ounce) can coconut milk ¼ cup chia seeds ¼ cup…
“Cheesy” Cauliflower Soup
I often use nutritional yeast as a vegan cheese substitute because of its cheesy taste. It is not active, so does not promote yeast growth in the body. Nutritional yeast is a complete protein containing all of the essential amino acids. It’s an easy way to add extra protein to your dishes and extra flavor…
Corn Chowder
Creamy chowders are all all-time favorite! This recipe is a lighter, healthier chowder, yet it is still quite tasty. Now that the cooler weather is upon us, I’m breaking out my favorite soup recipes. This one got great reviews. Comfort food without the guilt. Ingredients 2 tablespoons extra-virgin olive oil (or your favorite cooking oil)…
Chickpeas & Kale with Spicy Peanut Sauce
I have often shied away from using legumes that require overnight soaking and hours of cooking–though I do believe this is a healthier choice than canned legumes (beans). I like to provide ways to save time when creating my recipes, but this time I decided to use dry chickpeas as they are on sale this…
Chocolate Chia Seed Pudding
I first started making chia pudding when I began my job at Mother Earth’s. I learned about the health benefits and properties of chia seeds and how they work in recipes. They remind me of tapioca, but can be eaten raw. The recipe I used (which wasn’t one of my own) was ok but not…
Creamy Sweet Potato Soup
I like to prepare this soup during the cooler seasons. One of the ingredients (garam masala) is a warming spice blend, as in the internal warmth generated by the body when it imbibes certain spices. Garam masala is a popular blend prepared all around the northern, eastern, and western regions of India. Ingredients 3 tablespoons…
Creamed Spinach
Creamed Spinach is a childhood favorite. I wanted to create a healthier version without the use of milk or cream. I prepared this is at work recently and the customers loved it! Ingredients 1 (10-ounce) package frozen cut spinach, thawed or 1½ -2 pounds fresh spinach—washed, stemmed and roughly chopped 2 tablespoons olive oil 3 tablespoons chopped…
Thai Curry Chili
If you’re in the mood for a different style of chili sure to satisfy, this is it! I have combined traditional chili flavors with Thai flavors. The coconut milk blends well with the tomatoes and spices. You can serve it as an entrée or as an appetizer over tortilla chips. Ingredients 1 (28-ounce) can crushed…
Curried Sweet Potato and Black Bean Soup
It’s autumn time! With the change of seasons, I am once again inspired to bring out my fall-inspired recipes. The combination of sweet potatoes, quinoa, and black beans creates a nice, filling soup. Ingredients: 6 cups water 1 (13–14-ounce) can coconut milk ½ cup quinoa, rinsed and drained 3 vegetable bouillon cubes (or to taste)…
Butternut Squash Soup
This soup is quite simple to make–just add everything to the pot and boil away! It’s autumn-time so I’ve been featuring recipes with the “fruits of the season”. Ingredients 6 cups water 1 (13–14-ounce) can coconut milk 1 butternut squash, peeled and cubed (5–6 cups) ¼ cup steel-cut oats 3 cups finely chopped kale leaves…
Silky Chocolate Pudding
Chocolate pudding is a childhood favorite. It’s the first thing I remember learning how to cook. We didn’t make it from scratch, but I remember standing by the stove, stirring the pot, waiting for the pudding to thicken. In this recipe I use coconut milk instead of cow’s milk. Its richness provides a perfect base…
Jahnavi Foster, CEC 