1T coconut peanut butter (can substitute half coconut butter/half peanut butter or just use peanut butter)- win your own Coconut PB below
1T red curry paste
2T soy sauce, tamari or shoyu
1/2T vegetarian oyster sauce
1T arrowroot powder mixed with 1/4 cup of water
1t garlic powder
1/4 cup of dry roasted peanuts
Directions:
In a wok over medium high heat melt the coconut oil and coconut peanut butter together.
Add in the red curry paste and stir fry together for about a minute.
Add in all the remaining ingredients EXCEPT the peanuts and cook for 7-10minutes until the vegetables are soft.
Add in the peanuts at the end. Serve with your favorite rice or noodles.
To make this recipe I used Tropical Traditions Coconut Oil and Coconut Peanut Butter. The coconut peanut butter is rich and creamy tasting and works really well in this dish. The peanut butter flavor is not overwhelming but is rather great combined with the coconut. I found that this is not an easily spreadable butter but is great on warmed foods such as oatmeal, stir fries, noodles, and sweet potatoes.
“Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives. The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins. The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!” soucre
Tropical Traditions Giveaway- Please Enter by 8am on February 26, 2010
To win your own jar of Tropical Traditions Coconut Peanut Butter visit the Tropical Traditions website and take a look around- leave a comment on my blog telling me something you’ve learned or about a product that interest you.
Tweet about this giveaway – “I want to win @Troptraditions Coconut Oil from @cookveganlover http://wp.me/ppaTI-vQ (Leave me a comment saying you did)
Follow me @cookveganlover on twitter (Leave a comment saying you did)
Visit Tropical Traditions Free Coconut Recipe websitehttp://www.freecoconutrecipes.com/ and leave a comment telling me what your favorite recipe is.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
How can one ever go wrong when there’s coconut involved? But there are a couple of recipes that catch my eye: coconut ice and Coconut Peanut Butter Cup Hot Cocoa. YUM!
To make the ricotta: place everything in a food processor and process until crumbly/texture of ricotta. If the ricotta seems a little dry while processing you can add water a teaspoon at a time to loosen up the mixture.
To make the lasagna: in an 8×8 glass baking dish layer the lasagna starting with sauce, noodles, ricotta, sauce, noodles. You should have 4-6 layers and should end with sauce. Sprinkle with the nutritional yeast and cover with aluminum foil.
Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend.
Once out of the oven let the lasagna cool for 5-7 minutes. Then enjoy!
A few months ago Kristin Doyle sent me a copy of her new cookbook Therapeutic Chefthat is filled with “recipes to prevent cancer, heart disease and diabetes.” The first few chapters of this book are informational and discuss how to use the book, as well as suggested items for the Therapeutic Chef Kitchen. These first few chapters of the book are great and are important to read to really understand the purpose of the cookbook and how the recipes can help in preventing heart disease, cancer and diabetes. There is also a “Seven Day Meal Plan For Good Health” which is a great resource especially for those who aren’t sure how to kick start a new healthier way of eating.
Coming from a family that has faced heart disease, cancer and diabetes I have found that this cookbook is a great resource for my own health and when I am cooking for family and friends. All of the recipes are plant based and whole foods, which means that all of the recipes are processed and refined food FREE! Now the best part is that these recipes are delicious and nutritious.
Click to View on Amazon
I have been cooking up a storm from this book and my dream is to attempt all of the recipes. So far I have tired:
Cream of Broccoli-Kale Soup
Creamy Chickpea Soup with Lemon and Parsley- Husband and parents really liked this
Squash Apple Soup
The Cleansing Omega 3 Spread
Walnut Miso Spread
Favorite Tempeh Marinade- This was a favorite of mine and I will be making it again!
Savory Marinade
Creamy Thai Kale
Garlic-Curry Sweet Potato “Fries”- these were absolutely amazing
Favorite Portobello Mushrooms
Ginger-Garlic Brown Rice
Celtic Shepherds Pie with Miso Gravy- This was popular with the family and the miso gravy is so delicious
Mom’s Favorite Veggie Burgers
Sounds like a lot right? I haven’t even made a dent in this 486 page book and the yummy sounding recipes don’t seem to end. Kristin Doyle gave me permission to give you a sneak peak from Therapeutic Chef with her recipe for Pressed Kale Salad:
This granola is delicious and is great with your favorite non-dairy milk or soygurt.
2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup Blueberry Flax Meal (you can substitute regular flax meal)
1/2 cup unsweetened shredded coconut
1/4 cup almond pieces
1/4 cup pumpkin seeds
1/2 cup brown rice syrup
3 Tablespoons brown sugar
2 Tablespoons vegan margarine (coconut oil would be a great substitute for vegan margarine)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 & 1/2 cups raisins
Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
Grease a baking sheet.
While the oats mixture is toasting, combing the brown rice syrup, brown sugar, margarine, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown rice syrup mixture, add the raisins, and stir to combine.
Pour the mixture onto the greased baking sheet and make sure that the mixture is evenly distributed. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Break into pieces and store in an airtight container for up to a week.
In a high power blender or food processor add all the ingredients and blend until smooth. Add the reserved chickpea liquid to create a consistency you like- I like mine really smooth so I added about 1/3 cup of reserved liquid.
