Tag Archives: coconut

Coconut Chai Cake

Last month I was putting together an Indian-inspired dinner with friends and wanted to make a little somethin’-somethin’ sweet for dessert.  I wanted it it to compliment the spices I was using, and be quick and easy.  A few days earlier, The Fat Free Vegan had posted the perfect little cake recipe! She makes it for breakfast, and indeed it would be heavenly for first thing in the morning with a cup of coffee, but I also found it to be the perfect not-too-sweet bite after an evening meal.   Whips up and bakes in a flash; so moist it needs no frosting.  The only problem is waiting to eat it until guests arrive….

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Gather up your ingredients!

ingredients

  • 1 cup strong chai tea ( I used a coconut chai–perfect!)
  • 1/3 cup uncooked quick (not instant) oatmeal
  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger (use more for a spicier cake)
  • 3/4 cup sugar
  • 1/3 cup unsweetened applesauce
  • 1 tbsp vinegar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup flaked coconut, 2 TBSP reserved  ( I used an unsweetened, large-flaked coconut I usually have on hand for making granola.)

Preheat oven to 350F, spray-oil an 8×8 pan, and make a strong cup of tea by steeping 2 bags in 1 cup of boiling water until it is cool/room temperature.

tea

Combine the dry ingredients (oats, flours, soda, salt, cinnamon, ginger and sugar) in a medium bowl.

mix dry

Add the wet ingredients (tea, applesauce, vinegar, almond and vanilla extracts and all but 2 TBSP of the coconut.  Mix until just combined.

add wet

Pour into the prepared pan and top with reserved coconut.

pour into prepared pan

Bake 25-30 minutes, or until a pick comes out clean when inserted near the center, and the coconut topping is nicely toasted.  The scent that will envelop your kitchen is just heavenly! Good luck not touching the cake until your guests show up!

bake

Cut into pieces and enjoy warm or at room temperature.

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So easy, so yummy.  I might just need to bake another one for tomorrow’s breakfast….

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Filed under breakfast, comfort food, dairy-free, dessert, recipe, snack, vegan

Roasted Cauliflower and Purple Potato Curry

Mr18 is home from college on spring break.  However, he hasn’t had a part in Michael and my decision to eat vegan.  When he’s home I usually cook his favorite meals for him–most of which involve meat, cheese and eggs.  I did buy him eggs for the omelets he loves in the morning, and treated him to his favorite meat-layered pizza.  The rest of the time he’s been eating vegan with us.  He’s always been a kid who ate his veggies and has always been game to try a bite of something new.  I’ve stayed away from anything with beans (Mr18’s kryptonite), and I’ve tried to stay with flavors he likes; curry is one of his favs.  He did miss the chicken that was included in the curry I used to make, but decided this curry was ok.  Since I’ve been having a bit of a love-fest with cauliflower lately, I replaced the chicken with cauliflower.  I thought the combo of the sweet roasted cauliflower was perfect with the savory spiciness of the curry.  Yummy!

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Once you’ve roasted the veggies, this curry comes together quickly.

ingredients

  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 apple, peeled and chopped
  • 1 onion, diced
  • 2-3 purple potatoes, peeled and cubed  (I picked purple because of the color, but red or yellow potatoes would be yummy, too)
  • 2 TBSP flour
  • 3-4 TBSP veggie broth
  • 1-2 TBSP curry powder
  • a pinch or two red pepper flakes
  • 2 cups veggie broth
  • 1/2-1 1/2 cup non-dairy milk (coconut milk would be yummy)
  • pasta of your choice, prepared according to package directions (optional)
  • toppings of your choice–I have coconut, cilantro, cashews, and edamame

Preheat oven to 425F.  Prepare a baking sheet with a silicon mat, parchment paper or spray oil.

Chop the cauliflower, potatoes, apple and onion.  Spread them in a single layer on the prepared baking sheet, and spray lightly with cooking spray.  Season with salt and pepper and mix with your hands.  Spray lightly once more and bake for 15 minutes.  Remove from oven and stir, then place back into the oven for an additional 15 minutes.

chop potatos cauliflower onion

While the veggies roast, prepare your pasta and the curry sauce.

Place 3 TBSP veggie both in a large pan over medium heat.  Whisk in 2 TBSP flour to create a paste.  Add more broth if your paste is too thick.

make paste w flour and broth

Add the curry and red pepper flake, stir to combine.

add curry and red pepper

Whisk in 2 cups of veggie broth until smooth.  Heat to a simmer to thicken.

add broth

Add 1/2-1 1/2 cups non dairy milk, depending on how you like the flavor and thickness.  I ended up using 1 1/2 cups, to tone down the heat from adding a bit too much red pepper.  🙂

add milk

Remove veggies from the oven, and add the roasted veggies, stirring to coat.

roasted2

add veg1

Add the cooked pasta and toss.

add pasta

Serve with toppings!  Other topping to consider: golden raisins, peas, peanuts, more red pepper flake, chile oil…..  I was thinking I’d use peas, but when I looked in my freezer, the bag I thought was peas was actually edamame.  Not as sweet, but a nice punch of protein.  I love recipes that let me adjust them according to what I have on hand.

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Curry is also a lovely flavor with shrimp or chicken.  It can be served over a starch such as the pasta I chose, or rice or another cooked grain.  It can also be served without the added starch or thinned out with more broth as a soup.  Make it according to your personal tastes and whatever’s in your pantry.  Enjoy!

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Filed under comfort food, dairy-free, dinner, Garden produce, lunch, recipe, Vegetarian

Healthy Fruit and Nut Bars

Yup, healthy!  I found this recipe turning through the pages of the April 2012 Whole Living magazine in a section devoted to healthy alternatives for afternoon snacking.  I must say these bars are satisfying and best of all, really hit that sweet-tooth spot.  At 176 calories per bar, they are nearly 100 calories less than a Snickers.   You’d have to walk at a 3mph pace for half an hour to make up the difference if you chose the Snickers instead. 

I think I’m in love…

These are super-easy-peasy and quick to make.  Make ’em Sunday night and have a bar for each day of the work week, plus Saturday!

  • 1 1/2 cups dried fruit (I used a combo of apricots and cherries)
  • 1/2 cup raw nuts, toasted if you want (I used almonds)
  • 2 TBSP unsweeted shredded coconut, toasted if you like
  • coarse salt
  • 1/2 oz chocolate, melted (I used white chocolate–just sounded yummy with the apricots.)

Line a 9×5 inch laof pan with parchment paper, leaving an inch or so of overhang.

Place fruit, nuts and a pinch of salt in the bowl of a food processor and process until finely ground.

Transfer mixture to the prepared loaf pan and press firmly.

Using the parchment “handles,” lift the bars out and drizzle with melted chocolate, then top with coconut.

Chill in refrigerator until firm, about 15 minutes.  Cut into six bars and enjoy!

So, so yummy!  Wrap individual bars in parchment paper for on the go snackage.  Experiment with different dried fruits or combos and different nuts.  So many possibilites!  The big challenge? Keeping the rest of the fam out of your fruit and nut bar stash!  Might need to make more….

The rest of the nutrition info per one-bar serving: 176 cals, 8g fat (2 g sat fat), 0mg cholesterol, 25g carbs, 56mg sodium, 4g protein, 4g fiber.  

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Filed under Gluten-free, recipe, snack