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Tag: coconut

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Matcha Ice Cream

Matcha Ice Cream

This Matcha Ice Cream recipe is both creamy and has a great umami taste. Ice cream usually consists of dairy, sugar, and eggs but this plant-based version uses none. When you think of cold tasty creations, matcha green tea can be a unique alternative! A little background, this tea dates back roughly 900 years when Bhuddist monks brought it to Japan. It is known for its superfood health benefits, having lots of antioxidants, helps regulate the immune system, and detoxify your body. How cool is all of that in your ice cream! Desserts can still be delicious, healthy, and satisfying while living a vegan life. 

Yields 4 servings (per 2 scoops)

Ingredients

1 cup plain almond milk

2 cups full-fat coconut cream

1/4 cup organic raw agave

Pinch Vitacost Himalayan Fine Pink Salt

2-3 Tbsp. organic Matcha powder

Directions

  1. Place your ice cream bowl into the freezer overnight.
  2. In a Vitamix blender, place all ingredients in and blend until well combined.
  3. Pour into a mason jar and put into the fridge while you wait for your ice cream bowl to freeze overnight.
  4. Once ready, pour your mix into the ice cream maker and set until soft serve ice cream forms. Put into freezer for 1-2 hours to allow to firm up.
  5. Serve with whipped cream or toppings of choice. 

Chef’s tip: If you don’t have an ice cream maker, place the mixture into a metal bowl and into the freezer. Give it a stir every 45 minutes or so until you achieve your desired consistency. Can take up to 2 hours this way but works just as well.

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Breakfast Oats with Strawberries and Coconut

Breakfast Oats with Strawberries and Coconut

Breakfast Oats with Strawberries and Coconut

Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!

Breakfast Oats with Strawberries and Coconut

Yields 1 serving

Ingredients

1-1/2 cup rolled oats, uncooked

16 oz fresh coconut milk

1/4 tsp. vanilla extract, optional

1 tsp agave, optional 

Sliced coconut meat to top

Sliced strawberries to top

Directions

  1. In a mason jar mix vanilla, agave, and coconut milk and set aside.
  2. In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.

Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch. 

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Butternut Squash Soup

Butternut Squash Soup

This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.

Butternut Squash Soup

Yields 4 servings

Ingredients 

1 butternut squash 

3 1/2 cups vegetable broth

1 Tbsp. avocado oil

1/4 cup onion

1/4 cup shallots

1 garlic clove

1 Tbsp. Earth’s Balance Vegan Buttery Sticks

1 tsp. Vitacost Himalayan Fine Pink Salt 

1 tsp. Vitacost organic brown sugar

1/8 tsp. nutmeg

Pinch of Spicely Organic Ground Black Pepper

1-2 Tbsp. Thai Coconut Cream, optional topping

1 Tbsp. fresh parsley, topping

Directions

  1. Preheat the oven to 425 degrees F. 
  2. On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
  3. Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains. 
  4. In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
  5. In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
  6. Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
  7. Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.

Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.

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Zesty Key Lime Pie

Key Lime Pie

Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.

Yields 8 slices

Ingredients

Filling:

1 cup Vitacost organic whole raw cashews, soaked

1/3 cup Vitacost organic maple syrup

1 can full fat coconut milk

3/4 cup lime, juice

5 Tbsp. organic corn starch

1 Tbsp. lime zest, to garnish

1 tsp. Simply Organic Madagascar pure vanilla extract

Crust:

2 cups almonds

3 Tbsp. Earth Balance Vegan Buttery Sticks

3-4 mejdool dates, pitted

1/2 tsp. Simply Organic almond extract

1/4 cup oats

1 tsp. Simply Organic Madagascar pure vanilla extract

Pinch Vitacost Himalayan Fine Pink Salt

Directions 

Crust:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter and pour into a food processor with the crust ingredients. Pulse until well combined.
  3. Press crust mixture down into sprayed cheesecake pan until evenly distributed.
  4. Bake for 20 minutes or until golden brown (careful not to burn).

Filling:

  1. Mix all ingredients together in a blender. Then pour into a sauce pan and bring to a boil on medium-high heat.
  2. Stirring constantly, allow to boil for approx. 8 minutes or until it has thickened (if any lumps form, you can always smooth it out in the blender again).
  3. Once thickened, pour into pre-pressed pie crust. Place in to the refrigerator to set for 4-6 hours or store in freezer overnight for best results.
  4. Serve with vegan whipped cream and lime zest on top.

Chef’s tip: Depending on your preference for tartness or sweetness, you can always add more lime juice, zest, or maple syrup.