Vegan Coconut Curry

By Pam Hadder

I love anything tofu, anything curry, and anything with coconut and/or coconut milk - these things spell comfort for me!  The beauty of this recipe is that it combines all of these flavourful and satisfying ingredients in one delightful synthesis for your taste buds (and tum)!

The recipe is easily halved, but I find the full batch disappears quite readily - it's great to pack up for a healthy lunch or dinner.

xox!

Vegan Coconut Curry

Ingredients:
1-350 g package of firm or extra firm tofu, sliced in bite-size strips or cubes
2-3 Tbsp. of Asian Sriracha sauce
2 Tbsp. soy sauce
1-2 Tbsp. olive or canola oil, for frying
1 large onion, cut in strips
1 large red bell pepper, cut in bite-size pieces
1 large ripe tomato, diced
1/2 cup golden raisins, finely chopped
2 tsp. minced garlic
1 tsp. green curry powder
1 tsp. dry ginger, ground
salt and pepper to taste
2 cups frozen green peas
1 can full fat coconut milk

Method:
Mix together the soy and Sriracha sauce and combine with tofu cubes in a small container.  If time allows, marinate a few hours in the fridge - one day ahead is ideal. When ready to prepare the dish, reheat large skillet over medium high heat.  Add in the oil, and cook the onions until tender (about 5 minutes).  When onions are clear and tender, stir in the tomato, bell peppers, raisins, garlic and seasonings - cook 5 minutes longer, stirring occasionally, and turning down heat if necessary (you must take care not to scorch the garlic and onions).  Add in the peas, reduce heat to medium low, cover and cook another 2-3 minutes.  Finally, stir in the coconut milk, cover once more and cook 3-5 minutes to heat through.  Serve over rice - absolutely delicious!

Note: I use about 1/2 tsp. of sea salt in this recipe, and 1 tsp. of ground black pepper - these can be adjusted to taste; the black pepper can be omitted.  Try substituting the tofu with cauliflower - so very yummy!

Cho-Coconut Bliss!

By Pam Hadder
Who doesn't love that magic combo of coconut and chocolate - especially with a fresh, hot cup of coffee?  The following vegan cupcake recipe blends these flavour favourites, and the BEST part is that it is EASY!
The finished cupcakes are moist, light textured with an intense truffle-like flavour.  Toasting the coconut adds a whole other level of deliciousness.  Hope you will try and enjoy - let me know how it goes xo...

Toasted Coconut Cupcakes

Ingredients - for cupcakes
1 cup all purpose flour
1/3 cup Dutch cocoa
1/4 tsp. sea salt
1-1/2 tsp. baking powder
3/4 cup granulated sugar
1/4 cup coconut oil
1 cup coconut milk
1 tsp. vanilla extract
2 tsp. coconut extract
1 cup unsweetened, shredded coconut (toasted - reserve 1/2 cup for garnish)

Method - for cupcakes:
To toast the coconut, preheat a small non-stick pan over medium heat for about 2-3 minutes.  Add the coconut and stir constantly until golden brown - remove from heat and allow to cool to room temp.  Preheat the oven to 350 degrees Celsius and line a muffin pan with paper liners (recipe makes
16 medium cupcakes or 12 large).

Meanwhile, melt the coconut oil over low heat (it usually solidifies at room temp - so unless your home is very warm, you will need to melt it a bit - you can also microwave it or immerse the jar in hot tap water).  Blend the cocoa, sugar, salt, baking powder, 1/2 cup of the toasted coconut and flour together in a small bowl.  In a large bowl combine the coconut milk, vanilla and coconut extract; and add the dry mixture to the wet in small batches.  Stir well after each addition  - batter should be smooth.  This is a fairly thick batter, so don't be concerned about that aspect.
Fill lined tins 2/3 full and bake for 24-26 minutes. Allow to cool completely before icing.

Coffee Buttercream Frosting

Ingredients

1/4 cup shortening

1/4 cup margarine

2 cups icing sugar

2 Tbsp. soy milk or coconut milk

1-1/2 tsp coffee extract or coffee flavour liqueur

1/2 teaspoon vanilla extract

1/2 cup toasted coconut

Method:

Beat together the shortening and margarine until light and fluffy. Mix the extracts in with the milk.  Add milk mixture and sugar alternately, beating well after each addition.  Frost cooled cupcakes generously and dip them in the reserved toasted coconut.  Like to be EXTRA FANCY???? Try garnishing your cupcakes with a couple of chocolate covered espresso beans.  XOX