Giveaway & Recipe: Coconut Red Curry Peanut Stir Fry

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Coconut Red Curry Peanut Stir Fry

Ingredients:

  • 1 cup firm tofu, diced
  • 1 large carrot, diced
  • 1 small onion, diced
  • 5 cremini mushrooms, sliced
  • 1.5 cups frozen edamame
  • 1T coconut oil
  • 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:

  1. In a wok over medium high heat melt the coconut oil and coconut peanut butter together.
  2. Add in the red curry paste and stir fry together for about a minute.
  3. Add in all the remaining ingredients EXCEPT the peanuts and cook for 7-10minutes until the vegetables are soft.
  4. 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.

Additional Chances to Enter

  1. Subscribe to Tropical Traditions email Sales Newsletter here:http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm(Leave me a comment saying you did)
  2. 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)
  3. Follow me @cookveganlover on twitter (Leave a comment saying you did)
  4. 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.

Giveaway Winner is:

hihorosie // February 24, 2010 at 6:32 PM | Reply (edit)

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!

Recipe: Skinny Blood Orange Margarita

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Skinny Blood Orange Margarita

Margaritas are generally filled with sugar and can be anywhere from 250-500 calories.  

This recipe is great and only around 150 calories a serving so you can enjoy your margarita without the calorie guilt.

Ingredients: (makes 4-5 margaritas) 

  • 8oz silver tequila 
  • splash of triple sec
  • 1t agave nectar
  • 3 limes, juice and zest
  • 2 blood oranges, juice and zest
  • 3-4 cups ice

Throw everything into the blender and blend to a slush.  

Silly napkins my mom got us to go with our margarita glasses

Recipe: Vegan Lasagna with Red Pepper "Ricotta"

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Vegan Lasagna with Red Pepper “Ricotta”

Ingredients:

  • 1/2 a box of no-boil lasagna (4 portions)
  • 3.5 cups spaghetti sauce (homemade or jarred)
  • 2T Nutritional Yeast
  • Red Pepper “Ricotta”
    • 1 block of firm tofu, drained
    • 1/4 cup nutritional yeast
    • 1 red bell pepper, diced
    • 3 garlic cloves, chopped
    • 2t Italian seasoning
    • 1t onion powder
    • 1t garlic powder
    • 1t salt
    • 1/2t ground black pepper

Directions:   Preheat the oven to 400F.

  1. 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. 
  2. 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. 
  3. Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend. 
  4. Once out of the oven let the lasagna cool for 5-7 minutes.  Then enjoy!

Valentines Dinner at Paul & Elizabeth's

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Finishing up our Valentines Weekend posts we ended our weekend and spent our Valentines at Paul & Elizabeth’s in Northampton MA.  We have visited this restaurant before and loved it last time and were excited to spent our Valentines here.  We had so much good food it was crazy and we brought tons of it home. The food here is fresh and delicious and it is almost all vegetarian (there are a few fish dishes).  My husband was delighted the special for Valentines night was the Vegetarian Platter which has these delicious croquettes that he loved last time.  This is now our staple Northampton restaurant. 

Hummus Appetizer we ended up bringing 1/3 of this home because there was so much delicious hummus

 

Hubby got a Wolaver's Oatmeal Stout and I got a glass of Luzon Verde however I guess I forgot to take a picture of it

 

Noodle and Vegetables in Broth with Vegetable Tempura (so much food I brought most of it home)

 

Vegetable Platter: veggies, tofu and amazing croquettes

Stogo- NYC Gourmet Vegan Ice Cream

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This past weekend when my hubby and I were in NYC we decided that even though it was freezing out we just had to stop in to Stogo to try gourmet vegan ice cream.  After tasting a few different flavors we settled on Salted Caramel Pecan and Peanut Butter Fudge both of which were delicious.  The ice cream here is so good and unlike some other vegan ice creams it isn’t icy and if you didn’t know it was vegan you’d think it wasn’t.  It’s a little pricey, $4.50ish for a small, but it is well worth the treat. 

Salted Caramel Pecan

 

Peanut Butter Fudge

Book Reviews: Skinny Bitch

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The Winner is lucky number 8: Congrats Emma! 

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My first impression of Skinny Bitch was that the name was just really not appealing as my husband and I are not ones to use the term “bitch” and I find it has just a negative feeling.  I decided to over look this and give the book a chance since everyone has been reading it.  I must say that the book has a lot of great information.  It is just as it says on the cover “a no-nonsense, tough-love guide” and that is exactly what it is.  The book is filled with important information about the foods people eat from animal products, sweeteners and coffee.  However if you are easily offended this may not be the book for you. 

View on Amazon

 

Following the release of Skinny Bitch a new book came out Skinny Bitch In the Kitch . This book is filled with a variety of recipes for the girl (or guy) who wants to be a skinny bitch (or bastard). The recipes are all vegan and are easy yummy recipes for anyone- you can check out some of the sample recipes on the Skinny Bitch website.

Rory and Kim came up with some kick-ass recipes for every craving there is:

  • Bitchin’ Breakfasts
  • PMS (Pissy Mood Snacks)
  • Sassy Soups and Stews
  • Down Home Cookin’
  • Grown-Up Appetizers
  • Happy Endings (Desserts)

Lastly, my favorite SB book is Skinny Bitch Bun in the Oven a “no-nonsense guide for pregnant gals”.  This book is great for any pregnant mom to be and especially those who are vegan or vegetarian.  For many vegan and vegetarian women there is a concern about eating properly during pregnancy and this book can help get you on the right track and give you great ideas. The book starts out much like the first SB book and then adds in things that are important for pregnant gals to know.  

I received a copy of this book for review however I already own it myself so I am giving you a chance to win a copy of Skinny Bitch Bun in the Oven.  If you would like to win a copy of this book you can:

1. Leave me a comment letting me know why you’d like to win this book.

2. Tweet “I want to win SB Bun in the Oven @cookveganlover http://wp.me/ppaTI-vx”

Please enter to win by February 23, 2009 @ 8am

Blogger Disclaimer: Running Press 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 in return for the free product.