Dinner with the Fam - Part 1

I had to post this recipe right away since my mom kept asking me about it after making it for my family. Although I spent Thankgiving day with friends, I brought an extra gluten roast up to my parents for a visit. I also make a kale salad and this coconut veggie soup. Funny thing is, my mom had just bought some coconut milk for the first time since she has seen it in so many recipes, and then suddenly could not find one to use it. Now, here is a recipe!

This soup was eaten quickly at dinner with no left overs, not even enough to save some for my sister who was not there since she was sick. I made a different version for lunch the next day with broccoli, red onion, yellow squash and orange bell pepper. Again, there was no leftovers to share with my sister. Good sign! Hope you enjoy the recipe as much as my family!


Coconut Veggie Soup

1 head of Cauliflower, chopped
3 Carrots, chopped
3 cloves Garlic, minced
1 Leek, chopped
1 tsp Olive Oil
3 cups Vegetable Broth
1 can Coconut Milk
1 tsp Garlic Granules
1 tsp Onion Granules
1 Tb Parsley Flakes
Juice of 1 Lime
Salt and Pepper to taste

Saute the cauliflower, carrot, leek and garlic in the olive oil until the vegetables start to soften. Add the broth, coconut milk and seasoning and cook about 15-20 minutes. Squeen the lime juice into the soup along with salt and pepper. Cook an additional 5 minutes, or until vegetables are to desired texture. Makes 6 servings.

Coconut Red Curry Vegetables and Tofu

Eating my restricted diet has been a little challenging, but that is how you learn new dishes and get creative. I've eaten a lot of beans, tofu scrambles, avocados, salsa, whole grains and salads (with hummus instead of salad dressing- a new favorite). I now have a new appreciation for raw almonds which have a wonderful sweet flavor to them and great for a snack.

When I realized that I could make a Thai red curry dish on my limited diet, I got really excited. I love coconut milk, the flavor of red curry, how the grains soak up the mixture and the tanginess of the lime juice. You can use your own veggies, but pretty much any taste great in this dish. I served this over brown rice, but buckwheat, quinoa or another grain would also be great.


Coconut Red Curry Vegetables and Tofu

½ lb Tofu, diced
1 tsp Olive Oil
½ cup Red Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1/2 bunch Kale, chopped
1 – 14 oz. can Lite Coconut Milk
1-2 tsp Red Curry Paste
2 Tb Braggs (or to taste)
Juice of one Lime

Sauté the tofu in the oil until it starts to brown. Add the onion and garlic and heat a few minutes. Add the zucchini, bell pepper and kale and cook until soft. Add the coconut milk, curry paste, braggs and lime juice. Cook for about 5 minutes to let the flavors blend. Serve over brown rice or grain of choice.

Lemon Coconut Cake

A little bit tart, occasionally sour and lots of sweet. That sums up my friend Liz who just celebrated her birthday, and the cake I made for her. Looks like the cake was a success and I love the different flavor combination. And it is always great to celebrate with a good friend!

Lemon Coconut Cake

Lemon Coconut Cake:

½ cup Soy Margarine

1 ½ cups Organic Raw Sugar

½ cup Silken Tofu, blended

1 cup Almond or Coconut Milk
½ cup fresh Lemon Juice

1 tsp Vanilla

2 ½ cups Unbleached White Flour
½ cup Shredded Coconut (unsweetened)

1 Tb Baking Powder

½ tsp Salt

Lemon Frosting:

1/2 cup Margarine

3 cups Powdered Sugar

3-5 Tb Lemon Juice

1 cup Coconut Flakes (unsweetened)

Cream together the margarine and sugar until smooth. Add the tofu and blend. Add the vanilla and lemon juice and blend some more. Slowly add the almond or coconut milk as the beaters continue mixing. Add the flour, baking power and salt and blend until just mixed in. Put in the shredded coconut and stir in with a spatula until incorporated. Fill two greased 9-inch cakes pans with equal amounts of batter. Bake at 350°F for 25-30 minutes. When cakes are done, the top should spring back when lightly touched.

Frosting: Blend the powdered sugar and margarine together. Add lemon juice, a little at a time, until you reach the desired texture.

To assemble the cake, frost the top of one 9-inch cake. Add the other cake layer on top and frost it as well. Go around the sides with more frosting making sure to cover the entire cake. Sprinkle the coconut flakes onto the frosting (top and sides), patting it into the frosting to make sure it sticks. Serve with a birthday.

Coconut Cloud Cupcakes

I went to a friend's wedding on Sunday and it was beautiful! The decorations were hand-made and so creative! On the tables there were magnets made from old scrabble tiles with pretty designs on them for the guests to take home. The centerpiece were white puffs that looked so cute! The cupcakes were displayed on color-coordinated and decorated tiers. I felt privileged to have my cupcakes among them. My friend is not vegan, but she is super vegan friendly and wanted me to bring vegan cupcakes and food for people to enjoy. When I was there I was worried she just asked me to bring the food so I would have something to eat, but then people started to come up to me asking for my Roasted Red Pepper Cashew Spread which I brought with marinated tofu, veggies and bread.

I was super excited for these cupcakes since I had never baked with coconut milk before and found that it allowed the margarine to mix better with the other ingredients and the cupcakes turned out ever more moist and soft than usual! I will definitely be using the coconut milk in my baking again.

Coconut Cloud Cupcakes

Vanilla Cake:
½ cup Soy Margarine
1 ½ cups Organic Raw Sugar
½ cup Silken Tofu
1 ½ cups Coconut Milk
2 tsp Vanilla
2 ½ cups Unbleached White Flour
1 Tb Baking Powder
½ tsp Salt

Coconut Frosting:
1/3 cup Margarine
2 cups Powdered Sugar
½ cup Shredded Coconut
2-5 Tb. Coconut Milk

Cream together the margarine and sugar until smooth.  Add the vanilla and blend, then the tofu and blend some more.  Pour in the coconut milk and blend until incorporated.  Add the flour, baking power and salt and blend until just mixed in.  Fill greased muffin tins, or cupcake cups about 2/3 full with batter.  Bake at 350 degrees for 20 minutes.  When cupcakes are done, the top should spring back when lightly touched.  

Frosting: Blend the powdered sugar and margarine together.  Add coconut milk, a little at a time, until you reach the desired texture.  Add in the shredded coconut.  When frosting the cupcakes, dip the frosted top in more shredded coconut.

Makes 18 cupcakes.