Posted November 22nd, 2011
by Ellen, Finance
Ingredients:
- 1 butternut squash
- 1 squash of your choice; delicata is delicious
- 1 medium carrrot shredded
- 3T minced garlic
- 3T minced ginger
- 1t ground nutmeg
- 2t cayene pepper
- 5c coconut milk
- 1c water or more for desired consistency
- 1 medium onion diced
Directions:
- Split squash lengthwise. Oil with olive oil, + salt and pepper. Lay flesh side down, and roast at 400 degrees for one hour or till tender.
- Sweat onion in a large pot with extra virgin olive oil. Add garlic and ginger. Add roasted squash, skins removed, carrrot and spices. Cook for 10 minutes at medium heat.
- Add coconut milk and water. Bring to a simmer.
- Puree into necessary batches, adding water when necessary. Salt and pepper to taste.
(Side Note):
How to sweat an onion
- Dice the onions you want to sweat.
- Put a thin layer of olive oil in a pan on your stovetop.
- Add the onions to your pan and cover with a tight fitting lid.
- Cook the onions over low heat on your stovetop.
- Stir the onions occasionally with your spatula. Place the lid back on the pan after you finish stirring.
- Continue to cook the onions over low heat until they are translucent and have a soft texture, which will indicate that the onions are done.
- Use your onions in the recipe.
Tags: coconut, gluten-free, side dish, soup, squash, thanksgiving
Posted in Food and Drink, Recipes
Posted October 12th, 2011
By Geanna Marek
The other day at the co-op, I grabbed a can of
Native Forest (original) Organic Coconut Milk that is currently on sale. Coconut products, as I’m sure you know, are quite expensive, and any time they’re on sale, I snatch them right up. If you’ve been reading my articles for any length of time, you also know that I love coconut-based foods. I’ve shared my love of coconut oil and amino acids, and my preference for canned coconut milk is just as strong. It works perfectly in any recipe that calls for regular milk or cream or even evaporated milk. Because of its thickness (and fat content), it also works well in soups and creamy sauces.
Native Forest is a subsidiary of
Edward and Sons, a company that produces natural, organic, gluten-free and vegan foods. You’re probably aware of their other products, even if you didn’t know it: they sell vegan bouillon, powdered sauce mixes, rice toast, and instant mashed potatoes, in addition to many organic coconut items that can also be found at the co-op. The Native Forest brand seems to specialize in more exotic fruits and vegetables, such as canned peaches, canned mangoes, and canned hearts of palm.
This can of coconut milk did not disappoint me at all. It went perfectly with the soup I created (see my original recipe below), and added just the right amount of creaminess to the dish. Even though it was unsweetened, the naturally sweet coconut flavor came through in the soup.
You can pick up a can of Native Forest Coconut Milk on sale for $2.49 (it’s regularly $2.99).
Everything But the Kitchen Sink Curry Soup
The best thing to do with full-fat, canned coconut milk is put it into a curry soup. Of course, the second best thing to do is make ice cream, but now that we’re into the colder seasons of the year, that doesn’t seem like a very sensible option. However, curried soup is warm and toasty, and, if you’re like me, a great way to use up some produce that is just this-close to spoiling.
Ingredients:
1 can full-fat coconut milk
1 c. unsweetened non-dairy milk
3 ears’ worth of corn (already cooked and removed from the cob)
5 small purple or Yukon gold potatoes (already cooked)
1-2 T. toasted sesame oil
½ block extra firm tofu, pressed and cut into ½ inch cubes
salt and pepper
5 medium-sized mushrooms, sliced
½ red onion, chopped
½ T. curry paste (adjust amount for spiciness)
Prepare:
1. Heat the non-dairy milks, corn and potatoes together in a large pot on medium-high heat.
2. Meanwhile, heat sesame oil in a pan on high heat. Saute tofu cubes in the oil, stirring (or tossing) often, until they reach the desired crispness. Sprinkle as much salt and pepper as you want on them, then set them aside.
3. Add mushrooms and onions to the heated oil and saute until the mushrooms are dark and soft and the onions are basically translucent.
4. Add everything to the now-warm milk broth. Add curry paste and stir enough to combine. Serve this soup warm.
Tags: coconut, curry, gluten-free, organic, soup, vegan, vegetables, vegetarian
Posted in Food and Drink, Recipes
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