layered bake and salad
I have been making this colorful bake since I first started cooking. When I first learned that tofu could be blended and flavored with just about anything, I began incorporating it as a topping for many different baked dishes.
Creamy Lemon Tofu Layered Bake
Jan 25th, 2012 by coconutandquinoa
Vanilla Chia Pudding with Berries…and a Chocolate Version
Jan 13th, 2012 by coconutandquinoa
vanilla chia pudding
Chia pudding has long been on my list of recipes to post– I have emailed numerous copies of the recipe to people who have tried it over the years and I know some of you have been waiting far too long for it to appear here.
The pudding is featured in this month’s issue of Martha Stewart Living and since many of you can’t get the magazine, I thought it would be nice to post.
Naturally, I couldn’t resist playing around a little and adding some cocoa to my last batch, which I have to say tasted absolutely delicious! So I thought I’d give you two ways to make it. Continue Reading »
Mushroom Whole Barley Soup
Jan 8th, 2012 by coconutandquinoa
mushroom barley soup
Every winter I make this soup at least twice, it’s perfect for lunch or dinner and particularly great to have on hand when the weather gets really chilly. The hearty texture and rich mushroom-y flavor will sooth and warm you in an instant and give sustenance for hours.
I always use whole barley rather than pearled, as the former has all its vitamin and minerals intact; therefore, is higher in iron, protein, calcium and fiber. Whole barley is chewier and will take longer to cook. Like pearled barley, it creates a delicious creaminess in the broth and has a rich complex flavor that I know you will love. Continue Reading »
Lemony French Lentils, Herb Roasted Vegetables and Browned Shallots over Baby Spinach
Dec 31st, 2011 by coconutandquinoa
new year salad
I always savor the last week of the year. To me it’s the ideal cozy and reflective time, where you can stay home, read, write, take baths and catch up with yourself. This is the first year in a long time that I have actually done any of those things, as there is usually travel, guests or work projects to keep me busy. This year I have experienced a delightful staycation and it feels like the perfect ending to a very busy year.
Winter Miso Soup with Ginger and Kale
Dec 28th, 2011 by coconutandquinoa
miso soup
After cooking and eating all the rich and festive foods of the holidays, I love to make a pot of simple miso soup. Not only is it super easy to make, health promoting and delicious, but it can be adapted to any season and made year round. In fact, you could make it today if you have stocked your cupboards using my Pantry Essentials list!
Coconut Jam Dot Cookies
Dec 21st, 2011 by coconutandquinoa
coconut jam dots
Here is a delicious vegan cookie recipe in case you are seeking some last minute baking inspiration for the holidays.
These cookies couldn’t be more coconut-y; they have ground dried coconut, coconut flour, coconut oil and large shards of dried coconut too. The combination makes them crisp on the outside, very moist inside, and a winner with everyone who tries them!
My Pantry Essentials PDF
Dec 12th, 2011 by coconutandquinoa
I am excited to be writing to you from my new and improved blog!
I have been busy working on a Pantry Essentials PDF to give away and setting up a newsletter to share my health tips and kitchen discoveries with you, too.
Please sign up in the form to the right to download the PDF and let me know what you think.
A big thank you to Jen Mazer for her lovely design!
Happy pantry stocking!
Coconut Curry with Brown Jasmine Rice Blend
Dec 11th, 2011 by coconutandquinoa
coconut curry
I made this meal for friends last week and enjoyed it for lunch for a couple of days afterwards. Many curries have a complex mixture of spices behind them, but not this one; instead it has a nice clean flavor and lovely delicate fragrance from the lemongrass. The curry is still warming and soothing and contains enough heat to clear your head, but not overwhelm your pallet.
Pumpkin Bread with Pecans and Cranberries
Nov 19th, 2011 by coconutandquinoa
morning tea with pumpkin bread
I think you will love this pumpkin bread; it has a lovely light and moist texture, and a perfectly sweet flavor from the winter squash and hint of maple syrup. The cranberries add a nice burst of color and tangy flavor to the batter too. This bread is very different from the overly sweet cake-like breads I often come across and it could be served as special breakfast treat. Or, you could bake it to accompany morning tea, as I did for my mother the other day while she was busy knitting us cozy winter scarves.
Fall Vegetable Soup with Saffron Broth and White Beans
Nov 6th, 2011 by coconutandquinoa
fall vegetable soup
I am usually not so undecided when it comes to what to cook but I want to make lots of different things for my mother while she’s here visiting, to be sure she tries at least a good sampling of my favorite dishes, and I some of hers. The truth is that my mother and I, more often than not, spend much of our telephone conversations talking about food and what we are currently making. The challenge is that we live in opposite hemispheres and so while I’m making cozy winter stews, she’s craving cooling summer salads. Continue Reading »