Organic Coconut Oil Recipe
Gluten Free Butternut Squash Banana Bread

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Gluten Free Butternut Squash Banana Bread recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Gluten Free Butternut Squash Banana Bread
Serves: 10
Ingredients

  •     2 large ripe bananas (about 1 cup)
  •     1 egg or vegan substitute
  •     3 Tbsp grape seed or coconut oil (try new Native Forest® Organic Coconut Oi)
  •     1/3 cup sugar
  •     1/4 cup packed brown sugar
  •     2-3 Tbsp honey, depending on preferred sweetness (optional)
  •     3.5 tsp baking powder
  •     1 tsp sea salt
  •     1/2 tsp cinnamon
  •     dash nutmeg
  •     3/4 cup almond or dairy milk
  •     1 1/4 cup almond meal
  •     1 1/4 cup gluten free flour blend
  •     1 1/4 cup gluten free oats
  •     1/2 cup + 1 Tbsp butternut squash (or pumpkin) puree* (find roasting instructions here)

Instructions

  •     Preheat oven to 350 and grease or spray a loaf pan with nonstick spray.
  •     Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined.
  •     Next add in gluten free flour blend, almond meal and gluten free oats and stir.
  •     Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl.
  •     Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean.
  •     Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.

Notes

  • *Adapted from the lovely, Take A Megabite.
  • *Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.
  • *If you aren’t gluten free, sub unbleached all purpose or whole wheat pastry flour for the gluten free flour blend.

 

Organic Coconut Oil Recipe
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Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Chocolate Coconut Tart

Organic Coconut RecipeErin & Noah sent us this yummy Chocolate Coconut Tart recipe – may we recommend our Let’s Do…Organic® Coconut?

Chocolate Coconut Tart!

“Raw. Vegan. Gluten Free. Oh, and it’s delicious! ”

For the base…

  • 1c of oats
  • 1/2c of unsweetened shredded coconut (try Let’s Do…Organic® Coconut)
  • 1/2c of soaked, pitted dates
  • 1/2c ground flax seeds
  • 1/4c of coconut oil
  • 1tbsp of agave

Toss all of the above into your food processor for a minute or two and then press the mixture evenly onto the bottom of a round tart pan…about eight or nine inches. Place the base into the freezer while you make the next layer.

For the top…

  • 1.5c of unsweetened shredded coconut (try Let’s Do…Organic® Coconut)
  • 1c of soaked pitted dates
  • 1/2c of coconut oil
  • 1/2c of raw cacao powder
  • 1/4c of coconut flour
  • a pinch of vanilla

Process all of this in your food processor and then evenly press this mixture down on top of your base. Place it back into the freezer for about an hour and voila!

You should get about 16 – 18 pieces with this recipe.

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Natural Bouillon Cube Recipe
Mediterranean Harissa Stew with Purple Sweet Potato

Natural Bouillon Cube RecipeVegan Miam has published this great Mediterranean Harissa Stew with Purple Sweet Potato recipe using our Edward & Sons Natural Bouillon Cubes:

Mediterranean Harissa Stew with Purple Sweet Potato
Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons coconut oil, at room temperature
  • 1 medium sweet onion, peeled and minced
  • 3 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1 3-inch cinnamon stick
  • 1½ tablespoons harissa*
  • 2 tablespoons tomato paste
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 pound (or 450g) large purple sweet potatoes, peeled and cut into 1/2-inch cubes
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes, fire roasted
  • 4 cups vegan not-chick’n broth (Edward & Sons)
  • 3 to 4 bay leaves
  • ¼ teaspoon saffron threads
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 yellow red bell pepper, seeded and diced
  • 2 cups cooked Israeli cous cous, farro, orzo or freekeh

Garnish

  • Handful of Italian parsley, finely chopped
  • Finely grated lemon zest
  • Extra virgin olive oil

Preparation

  • Heat a wide, heavy skillet or Dutch oven (5½ quart) over medium heat. Melt the coconut oil in the pot. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa and tomato paste and sauté for 2 minutes longer.
  • Add the carrots, purple sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the broth and bay leaves. Bring to a simmer, and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer uncovered, for about 20 minutes. Meanwhile, cook the Israeli cous cous or grains, grate lemon rind; chop parsley.
  • Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.
  • Remove bay leaves and cinnamon stick before serving and add cous cous or your favorite grain. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil.

Notes

  • The stew is moderately spicy. For very spicy, use 2 to 2½ tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.
  • Purple Sweet Potato alternative: Any potatoes, squash, pumpkin, turnips, or cauliflower
  • Don’t like chickpeas? Use canned Cannellini, Great Northern and Navy beans if you like, but add them at the same time as the sweet potatoes & carrots and the beans will absorb the flavors of spices while cooking.


Natural Bouillon Cube RecipeClick here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Jackfruit Recipe
Organic Jackfruit Vegan “Pulled Pork” Sammiches with Pickled Red Onion

Organic Jackfruit RecipeKeepn It Kind has published this great  Organic Jackfruit Vegan “Pulled Pork” recipe – may we recommend our new Native Forest® Organic Young Jackfruit?

Pickled Red Onion

  • 1 large red onion, halved lengthwise and thinly sliced
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2 teaspoons fine sea salt
  • 6 whole black peppercorns (optional)

Jackfruit “Pulled Pork”

  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 3 tablespoons tomato paste
  • ¼ to 1/2 cup Sriracha
  • ¼ cup water
  • 3 tablespoons light brown sugar
  • 2 (20-ounce) cans jackfruit packed in brine (try Native Forest® Organic Young Jackfruit)
  • Salt and freshly ground black pepper
  • Hamburger buns or rolls, for serving
  • Sliced ripe Hass avocado, for serving

To make the pickled onion, put the onion in a large saucepan and add water to cover. Bring to a boil over high heat. Boil for 1 minute, then drain well. Transfer to a small bowl or a glass jar. In the same saucepan, combine the vinegar, sugar, salt, and peppercorns. Bring to a boil over high heat, then immediately remove from the heat. Pour over the onion. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Stored in the refrigerator, it will keep for 1 month.

  • To make the “pulled pork,” preheat the oven to 350°F.
  • Heat the oil in a large cast-iron or nonstick skillet over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add paprika, cumin, and mustard and sauté until the spices are toasted, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in 1/4 cup Sriracha, the water, and the brown sugar. Bring to a simmer, then lower the heat, cover, and simmer for 5 minutes. Uncover and cook, stirring occasionally, until the mixture has the consistency of barbecue sauce, about 4 minutes. Remove from the heat. Taste and add more Sriracha if desired.
  • Drain the jackfruit and rinse under cool running water to reduce the saltiness. Transfer to a large bowl and use two forks to pull the jackfruit into shreds. Add the Sriracha mixture and toss until the jackfruit is evenly coated. Transfer to a nonstick or parchment-lined rimmed baking sheet. Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, adhering to the jackfruit. Season with salt and pepper to taste.

To assemble the sandwiches, divide 
the “pulled pork” among the buns. Top with avocado slices and pickled onion. Serve immediately.

Substitute gluten-free hamburger buns, or wrap the “pulled pork” in gluten-free tortillas or large leaves of iceberg, Boston, or Bibb lettuce.

Reprinted with permission from The Veggie-Lovers Sriracha Cookbook, by Randy Clemens, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

Organic Young Jackfruit
Click here for printer friendly version
Find Great Organic Jackfruit Recipes Here.
Purchase Native Forest® Organic Jackfruit singles at Edward & Sons store.
Purchase Native Forest® Organic Jackfruit 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Ginger-Cinnamon Cookies

Organic Coconut Oil Recipegastrawnomica has published this yummy Ginger-Cinnamon Cookies recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ginger-Cinnamon Cookies (cooked, low fat, vegan)

  • 1 cup gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp clove
  • 1/2 tsp ginger
  • 1/4 cup coconut oil (may we recommend our new Native Forest® Organic Coconut Oil?)
  • Water as needed
  •  Pre-heat the oven to 350°F.
  • Mix first 5 ingredients together, add the oil and mix again. Slowly, add water until you get a nice dough consistency.
  • Put some flour over a plate/table and spread your dough, shape and top with chopped pecans, bake around 20-30 min, until crispy. These have a cookie/bread consistency.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Orange Tofu

Natural Bouillon Cube RecipeVegan Mother Hubbard has published this great Orange Tofu recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I know, I know. I posted a grilled, marinated tofu recipe last week and I’m doing it again this week. It’s worth it, though. This is really delish and marinating, then grilling tofu is easy and quick. If your fire is hot, it can be cooked up in just 4-6 minutes. How great is that?”

 Grilled Orange Tofu

  • 1 cup orange juice
  • 1 cup veggie broth (may we recommend our Edward & Sons Veggie Bouillon Cubes)
  • 1/4 cup Braggs or tamari
  • 1/4 cup sliced green onions
  • 1 tbsp minced basil
  • 1 tsp chili sauce or chili paste (check ingredients carefully for fish and shellfish)
  • 1/4 tsp freshly ground black pepper
  • 1-2 lb firm or extra-firm tofu, drained and pressed

Slice the tofu into 1/4-3/8 inch pieces. Whisk all other ingredients together in a medium sized bowl. Place the tofu slices in a large, shallow dish. Pour the marinade over the tofu, cover and refrigerate for at least 2 hours and for up to 2 days.

Grill over a hot fire for several minutes on each side. A grilling basket makes this really easy, because you can flip the tofu, without it breaking apart or falling through the grill grates.

Natural Bouillon Cube Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Durian-Orange Ice Cream Bars!

Organic Coconut Recipegastrawnomica has published this great Durian-Orange Ice Cream Bars recipe – may we recommend our Let’s Do…Organic® Coconut?

“Hello!! Hope you all had a fantastic weekend! It didn’t last enough don’t you think? I still can’t figure out why days seem too short for me! Today I have an amazing recipe I tried during the weekend and I must share it with you guys! If you’re a durian fan, you’re definitely going to enjoy this one! I’ve seen that there is a lack of recipes with durian, I guess because it has a very peculiar flavor, and personally I like to eat it just as it is, by itself, so maybe many of you do too.”

Gastrawnomica’s Raw Durian-Orange Ice Cream Bars
Serves 2-4 people

  • 1/2 cup dried coconut, unsweetened (I used Let’s Do Organic®)
  • 1 cup dates, pitted
  • Zest and juice from 1 orange (organic if possible)
  • 1 package of frozen durian, seedless and chopped (around 500 grs)
  • 1 tsp vanilla extract

Prepare the base blending the dates, orange zest and coconut until you have a nice sticky dough (you can add more coconut if desired). Spread over a square plate and freeze while you prepare the filling.

In your food processor, blend durian pieces (should be slightly frozen) and vanilla extract. Start blending and then add the juice of 1 orange, until you have a creamy & rich, ice cream consistency. (Liquid depends on how big your orange is, add more if needed). Put over date base and freeze for 30 min before serving or until firm but not too frozen, should be very creamy.

Serve and enjoy!!

FYI*** You can make a pie instead of bars, just use a pie mold and you’ll have a delicious Durian-Orange Pie!

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Tapioca Recipe
Cherry Chocolate Chip Madeleines

Organic Tapioca RecipeFrom leaves & flowers comes this delicious Cherry Chocolate Chip Madeleines recipe – may we recommend our Let’s Do…Organic® Tapioca Starch?

Cherry Chocolate Chip Madeleines
Adapted from the Lemon Lime Madeleines in Vegan Desserts: Sumptuous Sweets for Every Season

  • 1 cup flour
  • 2 tbl tapioca starch (may we recommend our Let’s Do…Organic® Tapioca Starch?)
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup Earth Balance, melted
  • 6 tbl non-dairy milk of preference
  • 2 tbl cherry juice
  • 1/2 tsp vanilla extract
  • 2 tbl mini chocolate chips
  • 9 whole cherries, chopped

If using jarred cherries, pat dry and allow as much juice to be removed as possible. Chop into small pieces & set aside. Preheat oven to 400 degrees and lightly oil & flour your madeleine pan.

In a large bowl combine all the dry ingredients from flour to salt. In a small bowl combine milk, melted Earth Balance, vanilla and cherry juice. Whisk until combined. Fold gently into dry ingredients. When almost combined, add chocolate chips and cherry pieces. Spoon into madeleine pan until all wells are even. Once in the oven, lower the temperature to 375. Bake for 18-20 minutes until the edges are browned.


Organic Tapioca RecipeClick here for printer friendly version
Find Great Organic Tapioca Recipes Here.
Purchase Let’s Do…Organic® Organic Tapioca Pearls singles at Edward & Sons store.
Purchase Let’s Do…Organic® Organic Tapioca 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Oil Recipe
Banana Bread Granola

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Banana Bread Granola recipe – may we recommend our new Native Forest® Organic Coconut Oil?

30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats and omega-3s and 6s.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 12

Ingredients

  • 3 cups rolled oats (GF for gluten free eaters)
  • 3/4 cup walnuts
  • 1/2 cup pecans
  • 3 Tbsp raw sugar
  • 1/2 tsp sea salt
  • 1/2 Tbsp cinnamon
  • 1 Tbsp flax seed
  • 1/4 cup coconut oil (may we recommend our new Native Forest® Organic Coconut Oil)
  • 1/3 cup + 1 Tbsp maple syrup, agave or honey if not vegan
  • 1 tsp vanilla extract
  • 1 medium ripe banana, mashed (~1/2 cup)

Instructions

  • Preheat oven to 350.
  • Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl (see photo).
  • In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  • NOTE: If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
  • Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.

Notes
* Yields approximately 12 half cup servings.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Cornstarch Recipe
Vegan Cherry Cheesecake

Organic Cornstarch Recipeleaves & flowers has published this yummy Vegan Cherry Cheesecake recipe – may we recommend our Let’s Do…Organic® Organic Cornstarch?

Cherry Cheesecake

filling adapted from Emily Manquist’s Sweet Vegan

Crust

  • 13 ounces graham crackers or speculoos cookies
  • 1/2 to 3/4 cup Earth Balance margarine.

Crush the cookies to crumbs in a food processor. While those are being pulsed, melt the Earth Balance in the microwave. Pour over the cookie crumbs and mix with hands until the butter is fully incorporated. Start with 1/2 cup of melted Earth Balance. If the cookie crumbs still aren’t wet enough to hold together when you squeeze it in your hands, then add the remaining spread. Press into the bottom and up the sides of a 9 or 10″ springform pan.

Cheesecake Filling

  • 24 oz non-dairy cream cheese, I prefer Tofutti
  • 3/4 cup sugar
  • 1 tbl vanilla bean paste or scraping from 3 vanilla beans
  • 2 tbl Ener-G beaten into 1/3 cup hot water
  • Make your cheesecake filling by beating the cream cheese, sugar, vanilla, and Ener-G together until smooth. Pour into crust filled pan. Bake at 350 for 45-50 minutes until the cheesecake appears set. Allow to cool for at least 4-6 hours before attempting to slice the cake.
  • Tart Cherry Topping
  • 24 oz tart cherries
  • 1/4 cup sugar
  • 1 cup cherry juice
  • 1/4 cup cornstarch (try Let’s Do…Organic® Organic Cornstarch)

In a sauce pan combine cherries, 1/2 cup of cherry juice, and sugar. Allow to come to a boil over medium heat. In a small bowl whisk together cornstarch and remaining juice to create a slurry. Whisk the slurry into the boiling cherries and reduce heat to low. Allow to cook until mixture is thickened. Allow to cool before spreading on top of cheesecake


Click here for printer friendly version
Find Great Organic Cornstarch Recipes Here.
Purchase Let’s Do…Organic® Organic Cornstarch singles at Edward & Sons store.
Purchase Let’s Do…Organic® Organic Cornstarch 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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