My tested-and-proven coconut opening method:
1. Place coconut on hardwood floor
2. Smash it with a hammer
3. Clean up mess
Seriously, if anyone knows something I don’t, I’d love your expertise (as fun as cleaning up the mess was…).
A few days ago, after cracking this baby open, I tweeted a cry for help. I wasn’t sure what to do with the thing! I’ve eaten fresh coconuts as-is before but I was hoping to do something more creative. Aubrey, if you’re reading this, you saved the day (and our dinner)! It had never occurred to me to put coconut in a stir fry but let me tell you: it was amazing!
4 cups of your favorite stir-fry veggies (I used 1 bunch broccolini, 1 white onion,and 4 small zucchini)
a pat of coconut oil
1 Tbsp cumin seeds
1 tsp red pepper flakes
2 tsp garlic powder
1/2 cup nama shoyu (or soy sauce of choice)
1/2 of a mature coconut
Chop your veggies and begin by cooking them over medium-high in the nama shoyu. They will get soft this way and you won’t have to use as much oil. Add more nama shoyu, if needed, to get veggies to desired doneness. Add a pat of coconut oil and spices. Stir a bit longer to incorporate the spices and crisp up the outside a bit. Add chunks of coconut at the very end, stirring just until warm. Feel free to throw this over some parsnip rice like we did in the Eggplant Curry.
I’m off on a new adventure!
As I type this, I’m sitting at the airport waiting to board my flight to Phoenix (ok, Mesa, but that doesn’t sound as glamorous ;)) for what I’m hoping will be a much warmer March than I would have in Washington. I’ll be living in a hotel room for the month and yes, my juicer is in my suitcase :). I’m leaving my beloved kitchen behind so you can expect recipes this month to be of the “travel-friendly” variety! I’m planning on posting a lot about travel and taking care of yourself when you’re in an unfamiliar space. I’ll share what I’ve packed, and what I stock my hotel mini-fridge with. The sunshine I’ve been lacking this Pacific Northwest Winter will (hopefully) be abundant and provide some inspiration for keeping things interesting around here!
Strawberry Citrus Cheesecake Salad
Is it super cheesy that I’m so into these national food holidays
? I suppose I’m alright with being cheesy. So in honor of cheese…and National Strawberry Day…
5 oz baby spring mix
1 1/2 cups strawberries, sliced
3 oz raw goat cheddar, shredded
3 meyer lemons, juiced
3-4 droppers NuNaturals Vanilla Stevia Liquid
sea salt and pepper, to taste (optional)
minced raw garlic (completely optional. I have weird taste buds)
Toss and have salad for dessert!
Happy National Strawberry Day!
Dark Chocolate Honey Cups
Good Stuff Friday is being postponed for a very good reason: Today is The Vegetable Centric Kitchens birthday!
One year ago today I ventured into the blogging world after waking up one morning with the name “The Vegetable Centric Kitchen” stuck in my head and knowing that was the name of my new blog.
I’d had no plans of starting a blog but was in the midst of The Artists Way and inspiration was flowing freely. I had no hesitations once the idea came to me, I’d been feeling like I was about to burst with healthy recipe ideas and wishing there was a way to share them. This has been my perfect outlet and along the way I’ve made friends and am headed in a direction that I never would have anticipated when I started!
So how to celebrate? Dark Chocolate Honey Cups.
I made an attempt at re-creating my favorite honey patties from Heavenly Organics, an frequent “impulse buy” at one of our local health food stores. If you saw little packets of individually-wrapped, dark-chocolate-coated-honey could you pass them up? The honey is sweet enough to use a solid dark chocolate on the outside and they don’t end up with any more sugar than my favorite dark chocolate bars! So happy birthday Veggie-Centric Kitchen, let’s take a break from veggies today shall we?
Honey Patties from Heavenly Organics
1 oz baking chocolate (100% cacao)
1 tsp raw honey
2 cupcake liners
Melt chocolate over low heat and scoop half an ounce into the cupcake liners. Place a half teaspoon of raw honey on top of the chocolate lining. Top with the remaining chocolate and place in the fridge or freezer until solid.
P.S. Taking a break from veggies? Completely kidding. So not happening 😉
I am not a fan of licorice. I have, however, fallen head-over-heels for a little vegetable called fennel which is strangely reminiscent of it in flavor (imagine licorice as a crunchy veggie if you can ;)). Along with juicing it and thinly slicing it into salads I absolutely love my Sweet-and-Salty Fennel Fries and frequently return to Lauren’s Iced Carrot No-Cappuccino. Today I’d like to bring to you that cappuccino’s cacao-free cousin:
2 lbs carrots
2 heads romaine
1-2 bulbs fennel
liquid stevia (I use 4-5 droppers, it ends up pretty sweet)
a hearty dose of cinnamon
Juice the fennel, romaine, and carrots and pour into a blender. Add stevia and cinnamon to your liking and blend. You can also just stir in the cinnamon and stevia but I like mine frothy.
It’s Indian food night at The Vegetable Centric Kitchen! I’ve been promising Britney for ages that I would learn to cook Indian food and this was my first experiment! I have a hard time eating at Indian restaurants, usually ending up with a stomach ache from all the oils. I also never seem to remember to ask for my dish without the rice, meaning I either eat the rice (which does NOT go well) or end up unsatisfied. Parsnip rice to the rescue!
1 Tbsp coconut oil (plus a little for coating)
1 yellow onion
1 clove garlic
1 thumb-size knob ginger
1.5 Tbsp curry powder
1 tsp EACH of cumin seeds and sea salt
1 15 oz can diced tomatoes or one large fresh tomato
1 big handful fresh cilantro leaves
Preheat oven to 400. Cut eggplant in half lengthwise, lightly coat with coconut oil, and place skin-side down on a baking sheet. Bake for 20-30 minutes.
Over medium heat, warm coconut oil and saute onion, garlic, jalapeno, and ginger until soft. Season with spices.
Chop parsnips into a few chunks and pulse in food processor to a rice-like consistency.
Remove finished eggplant from oven and chop. Add chopped eggplant and tomato to pan with onion mixture and cook for another 5 minutes. Blend in food processor and serve over parsnip rice.
Happy Chocolate Mint Day!
So yesterday was Chocolate Mint Day…Really, I don’t make this stuff up! I bought a box of Stash’s Chocolate Mint tea to celebrate- it’s a caffeinated tea so I saved it as a treat for dessert with a scoop of extra cocoa powder for a mint hot chocolate!
Did you know that February is National Sweet Potato Month? Don’t worry, I’ve got you covered, we’re sweet potato freaks around here:
Sweet Potato Enchilada Salad
Sweet Potato Croutons
Smoky Raw Sweet Potato Hummus
Rosemary Black Pepper Sweet Potato Stew
Chili-Cinnamon Sweet Potato Fries
Sweet Potater Tots with Creamy Cumin Guac
Rosemary Black Pepper Sweet Potato Rounds
Sweet Potato Sushi (a guest post)
Vegan "Bacon" wrapped Sweet Potatoes (a guest post)
Salted Chocolate Sweet Potato Cake
Let the celebrations commence.
For your pre-weekend reading/viewing/noshing enjoyment…
Sun Dried Tomato Salsa from Food.com
One Year Later from Nourishing Flourishing
Create Flow, Cleanse the Liver and Feel Great from Donna Gates
Braised Belgian Endives from Local Foods
Diet and Age Comparisons from Jinjee Talifero
The Alchemy of Food from Wake Up World