Edward & Sons™ Recipes

Natural and Organic Sprinkelz™ Recipe
Mango Raspberry Sorbet with Sprinkelz™

Mimi Clark, founder of Veggie Gourmet, provided us with this wonderful Mango Raspberry Sorbet with Sprinkelz™ recipe, featuring our Let’s Do…Organic® and Let’s Do…® Sprinkelz™.

Mango Raspberry Sorbet

1/2 cup organic orange juice
1/2 cup organic frozen mangoes
1/2 cup organic frozen raspberries
2 – 4 Tblsp. Wholesome Sweeteners Organic Blue Agave Syrup
Let’s Do…Organic® Sprinkelz™

1. Freeze orange juice in an ice cube tray.
2. Place frozen orange juice cubes in a VitaMix or a heavy duty blender.
3. Add frozen fruit and agave to taste. Blend until smooth.
4. Pour mixture into a one-pint container. Freeze until firm.
5. Garnish with Carnival, Confetti, or Chocolate Sprinkelz™
Makes 1 pint

©2012, Mimi Clark, Veggie Gourmet, Vegan recipe consultant and cooking instructor. Used with permission.
www.veggourmet.wordpress.com

About Mimi Clark
Mimi Clark, founder, Veggie Gourmet
Mimi Clark is founder of Veggie Gourmet and has been teaching vegan cooking classes for nearly 20 years. She was Chef Tal Ronnen’s sous chef at the DC VegFest, and was featured on Wendy Reiger’s Going Green on NBC4 at 5. Clark was also a featured speaker at News4 Health & Fitness Expo in Washington, D.C. Visit her blog at www.veggourmet.wordpress.com for a list of upcoming classes and links to recommended vegan manufacturers and resources. She is a regular contributor and consultant to Edward & Sons™ and other leading healthy food companies.

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Republished by EdwardandSons.com

Tags: Mango Raspberry Sorbet with Sprinkelz™, Natural and Organic Sprinkelz™ Recipe

Organic Coconut Milk Recipe
Coconut Milk Cashew Banana Pregnancy Protein Shake

KIdZui blog has published this yummy treat for mothers-to-be, and the rest of us, too…May we recommend our Native Forest® Organic Coconut Milk?

“Since becoming pregnant, I’ve been on a mission to find new ways to consume the requisite 70-80 grams of protein recommended for all mothers-to-be. It’s tough! That’s like eating 13 eggs a day!

So, my goal is to diversify. I don’t want to do too much of one kind of food (my theory is that this leads to food allergies), so I’m all over the board. Meats, dairy, whole grains, beans, lentils, some eggs (these were my go-to during my first pregnancy, but for some reason, this time around, make me feel nauseous), and soy, nuts, seeds, and fish in moderation. Between you and me, I’m getting kind of bored worrying about protein, so I’m trying to make it as fun as possible. My creation: cashew banana pregnancy protein shakes.”

Coconut Milk Cashew Banana Shake Recipe

Makes approximately 12 oz.

1/2 cup RAW (not roasted) organic unsalted cashews, soaked in water 2-3 hours (no more than 6) and rinsed well before blending
1 ripe banana
1/2 tsp. vanilla extract
1-2 tbsp. agave nectar (or to taste)
1/4 to 1/2 cup water or coconut milk…oh, wow, talk about rich and delicious! (Try Native Forest® Organic Coconut Milk)
2-3 ice cubes (Important! Not only do the ice cubes help break down the cashews, but they make the drink nice and COLD.)

Blend all ingredients until smooth.

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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
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Republished by EdwardandSons.com

Tags: Native Forest® Organic Coconut Milk, Organic Coconut Milk Recipe

Organic Coconut Milk Recipe
Vegan Curry Soup

The Alberta Co Op Grocery had some kind words for our our Native Forest® Organic Coconut Milk, and used it in this great recipe:

“The other day at the co-op, I grabbed a can of Native Forest (original) Organic Coconut Milk that is currently on sale. Coconut products, as I’m sure you know, are quite expensive, and any time they’re on sale, I snatch them right up. If you’ve been reading my articles for any length of time, you also know that I love coconut-based foods. I’ve shared my love of coconut oil and amino acids, and my preference for canned coconut milk is just as strong. It works perfectly in any recipe that calls for regular milk or cream or even evaporated milk. Because of its thickness (and fat content), it also works well in soups and creamy sauces.

Native Forest is a subsidiary of Edward and Sons, a company that produces natural, organic, gluten-free and vegan foods. You’re probably aware of their other products, even if you didn’t know it: they sell vegan bouillon, powdered sauce mixes, rice toast, and instant mashed potatoes, in addition to many organic coconut items that can also be found at the co-op. The Native Forest brand seems to specialize in more exotic fruits and vegetables, such as canned peaches, canned mangoes, and canned hearts of palm.

This can of coconut milk did not disappoint me at all. It went perfectly with the soup I created (see my original recipe below), and added just the right amount of creaminess to the dish. Even though it was unsweetened, the naturally sweet coconut flavor came through in the soup.”

Everything But the Kitchen Sink Curry Soup

The best thing to do with full-fat, canned coconut milk is put it into a curry soup….Curried soup is warm and toasty, and, if you’re like me, a great way to use up some produce that is just this-close to spoiling.

Ingredients:

1 can full-fat coconut milk (Native Forest® Organic Coconut Milk)
1 c. unsweetened non-dairy milk
3 ears’ worth of corn (already cooked and removed from the cob)
5 small purple or Yukon gold potatoes (already cooked)
1-2 T. toasted sesame oil
½ block extra firm tofu, pressed and cut into ½ inch cubes
salt and pepper
5 medium-sized mushrooms, sliced
½ red onion, chopped
½ T. curry paste (adjust amount for spiciness)

Prepare:

1. Heat the non-dairy milks, corn and potatoes together in a large pot on medium-high heat.

2. Meanwhile, heat sesame oil in a pan on high heat. Saute tofu cubes in the oil, stirring (or tossing) often, until they reach the desired crispness. Sprinkle as much salt and pepper as you want on them, then set them aside.

3. Add mushrooms and onions to the heated oil and saute until the mushrooms are dark and soft and the onions are basically translucent.

4. Add everything to the now-warm milk broth. Add curry paste and stir enough to combine. Serve this soup warm.

Tags: Native Forest® Organic Coconut Milk, Organic Coconut Milk Recipe

Organic Coconut Flour Recipe
Coconut Flour Breakfast Cookies

Against All Grain has published this great Coconut Flour Breakfast Cookies recipe featuring our Let’s Do…Organic® Coconut Flour:

“As kids we were always told that cookies were not an acceptable meal for breakfast. I’d like to know who made up that rule, and then tell them that I’m breaking it.

I let my 18 month old eat these cookies for breakfast. I figure, if they have fruit in them, then aren’t they kind of like a muffin but without the wrapper? These are halfway between a cookie and a muffin, so let’s just call them Cookfins and we won’t get in trouble.

Not going to lie, I get a little excited when I look at the ingredients for these cookies. I love that there’s no dairy, minimal flour, and that they’re just as good with the flax “eggs” as they are with conventional eggs. They’re low in calories and high in fiber and protein. They’re grain-free, dairy-free, and are completely sweetened by fruit. Which also makes them Paleo and SCD.”

Coconut Flour Breakfast Cookies

Ingredients (makes 1 dozen)

1/4 cup coconut flour (Let’s Do…Organic® Coconut Flour)
1/2 cup almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
3/4 cups shredded coconut (I used Let’s Do Organic® Reduced Fat Shredded Coconut)
1/2 cup unsweetened applesauce
2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
1/2 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants

Directions

Preheat your oven to 350 degrees.
If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.
Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.

I store mine in the freezer and just remove the amount of cookies I want to eat 15-20 minutes prior to eating. They’re also really good warm, so you can pop them in the microwave frozen for 20 seconds as well.

Enjoy!

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

Tags: Let's Do Organic® Coconut Flour, Organic Coconut Flour Recipe

Organic Coconut Milk Recipe
Vegan Chocolate Strawberry Shortcake Cupcakes

The Vancouver Sun has published this yummy vegan recipe by chef Chloe Coscarelli – May we recommend our Native Forest® Organic Coconut Milk?

“For chef Chloe Coscarelli preparing vegan meals is more about being creative and adding variety with new ingredients and flavours than simply not using animal products in her recipes. Coscarelli, who stopped eating meat while still a child, is a classically trained chef who shot to fame after winning the U.S. cooking TV competition “Cupcake Wars” in 2010, after impressing the judges with a variety of vegan cupcakes. In her first cookbook “Chloe’s Kitchen” the 24-year-old California-based chef dishes up 125 recipes and proves that vegan food can be exciting, delicious and creative, as well as healthy.”

Chocolate Strawberry Shortcake Cupcakes

(Makes 14 cupcakes)

1 1/2 cups all-purpose flour (or gluten-free all-purpose flour plus teaspoon xanthan gum)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee, water, or coconut milk (try Native Forest® Organic Coconut Milk)
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract

Frosting

1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 tablespoons soy, almond, or rice milk

Garnish

1 1/2 cups hulled and sliced fresh strawberries
Powdered sugar

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about three-quarters full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the frosting: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.

Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.

Tags: Native Forest® Organic Coconut Milk, Organic Coconut Milk Recipe

Organic Gluten Free Teriyaki Sauce Recipe
Chinese Szechuan Brussel Sprouts

The Book of Yum has published this Chinese Szechuan Brussel Sprouts Recipe featuring our Premier Japan® Organic Gluten Free Teriyaki Sauce:

“Sometimes the best dishes are not the ones you plan, but the ones you decide to make at the last minute. I’d never really thought of preparing Brussel Sprouts with Chinese sauces before, but as I was trying to come up with a complimentary dish to the Sweet and Sour tofu, I stumbled across an intriguing recipe in a Thai vegetarian cookbook that had a distinct Chinese influence. I had a scant pound of brussel sprouts in the freezer (I’d used half of them for By the Bay’s yummy roasted Brussel Sprout recipe) and decided to go for it. To my surprise, it was really delicious, and reminded me of my favorite Chinese mushroom garlic broccoli recipe. I think I might shorten the simmer time of the sprouts to keep them a little crispier, but the flavor was delicious! Brussel Sprouts might not be a traditional Chinese vegetable- but why not give it a try? Edward and Sons™ (Premier Japan®) has a great Gluten Free Teriyaki sauce.”

Ingredients

1 lb. brussel sprouts
1/2 cup water
1/2 tsp salt
1 or two large white crushed scallion parts
2 large crushed garlic cloves
2 tbsp+ scallion oil and/or peanut oil
1 1/2 tbsp. coarsely chopped garlic

Sauce:

1/4 cup water
1 1/2 tbsp. gluten free teriyaki sauce (Premier Japan® Organic Gluten Free Teriyaki Sauce)
1 tbsp GF soy sauce
1 1/2 tsp sugar
1/2 tsp szechuan pepper
1/4 tsp pepper
1 1/2 tbsp water and 1 tsp cornstarch, combined separately

Directions:

Cut off the stem of the brussel sprouts and cut them in half. Put 1/2 cup water in a pan with salt and the prepared brussel sprouts, and bring everythnig to a boil, then lower it to a simmer and cover for 8 minutes. Take off burner and drain.

Whisk sauce ingredients together.

Heat your wok and add oil with scallions and garlic until oil is seasoned and brown. Remove the whole scallions and garlic from the pan and leave the oil. Add the garlic and let brown for thirty seconds, and then add the brussel sprouts, stirring for another 45 seconds or so. When sprouts are glossy, pour in sauce. when sauce is heated add your water and cornstarch, whisked together before adding. Let thicken and then immediately remove from wok and serve.

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Find Great Organic Premier Japan® Sauce Recipes Here.
Purchase Premier Japan® Sauces singles at Edward & Sons store.
Purchase Premier Japan® Organic Sauces 24 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Tags: Organic Wheat Free Teriyaki Sauce Recipe, Premier Japan® Organic Wheat Free Teriyaki Sauce

Natural Bouillon Cube Recipe
Vegetarian French Onion Soup

The April Blake Blog has published this great Vegetarian French Onion Soup recipe using our Edward & Son’s Natural Bouillon Cubes:

“..Boxes of soup are getting pricier and pricier, which led me to improvise my own method for getting the perfect French Onion soup that makes everyone come running for a bowl. And it had to be vegetarian all the way through, because I only make occasional exemptions for chicken broth (no chunks allowed) when I am dining away from home, one notable exemption being soup at Amelie’s. I hate to say it, but I like my French onion soup now WAY more than the boxed kind. To the point where the boxed kind isn’t even very good anymore…

I am in love with the Edward & Son’s Natural Bouillon Cubes for this soup. They are vegan, gluten-free, and incredibly flavorful. I haven’t used the Not Chick’n yet, but it’s on my shopping list for my next trip to Earth Fare.”

Ingredients

2 tablespoons butter or non-dairy spread
1 tablespoon olive oil
3 medium yellow onions (or two giant Spanish onions)
2 garlic cloves, minced
1/2 cup pinot grigio
4 cups vegetable stock
1 cup water
2 non beef bouillon cubes (Edward & Son’s Natural Bouillon Cubes)
1 to 1 1/2 teaspoon soy sauce
Slice(s) of crusty bread, lightly toasted (I like to use sourdough or French bread)
3-4 slices of provolone cheese, or non-dairy substitute such as Dayia.

Directions

Put the butter and olive oil in a large stockpot over medium heat. Once the butter is melted, add onions and garlic and saute for 15-20 minutes, stirring frequently so the onions don’t caramelize.
Add the pinot grigio to deglaze the pot, then stir.
Add the stock, water, bouillon cubes and soy sauce. Stir and reduce heat to medium low. Leave simmering for an hour.
When you’re ready to serve: Set the oven to the broil setting. Use a ladle to fill an oven safe bowl 3/4 of the way full. Fill the bowl with however many slices of bread of takes to cover the surface area.
Cover the bread with 3-4 slices of provolone cheese. Set under broiler and watch closely. Remove from oven when the top of the cheese is bubbling and lightly browned. Eat immediately once it’s cooled enough!

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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

Tags: Edward & Son’s Natural Bouillon Cubes, Natural Bouillon Cube Recipe

Organic Coconut Flour Recipe
Coconut Flour Raspberry-Almond Crumble

Whole Foods Market Website has published this great Coconut Flour Raspberry-Almond Crumble recipe – may we recommend our Let’s Do…Organic® Organic Coconut Flour?

4 pints raspberries
5 tablespoons maple sugar or white sugar, divided
1/2 cup almond flour
1/4 cup coconut flour (Try Let’s Do…Organic® Organic Coconut Flour)
1/4 cup sliced almonds
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon ground cinnamon
3 tablespoons butter or non-dairy substitute, melted

Preheat oven to 350°F. In a large bowl, toss raspberries with 3 tablespoons sugar, then transfer to an 8-inch square baking dish.

In a large bowl, use your fingers to combine almond flour, coconut flour, almonds, cardamom, cinnamon, butter and remining 2 tablespoons sugar until mixture starts to come together and forms coarse crumbs. Sprinkle over raspberries and bake until lightly browned and fruit is bubbling, about 30 minutes. Serve immediately.

Tags: Let's Do Organic® Coconut Flour, Organic Coconut Flour Recipe

Organic Coconut Milk Recipe
Red Curry Potatoes and Chickpeas

The Washington Post website has featured this great Red Curry Potatoes and Chickpeas Recipe – may we recommend Native Forest® Organic Coconut Milk?

Servings: 4

3 large Yukon gold potatoes, cut into 1-inch chunks
1/4 cup water
1 teaspoon ground cumin
1 teaspoon cinnamon
15-ounce can coconut milk (Try Native Forest® Organic Coconut Milk)
1 tablespoon Thai red curry paste
15-ounce can chickpeas, drained
1 small red onion, thinly sliced
Salt and ground black pepper, to taste
1/4 cup chopped fresh cilantro
1 teaspoon cider or white vinegar
2 scallions, finely chopped

In a medium microwave-safe bowl, combine the potatoes and water. Microwave on high until the potatoes are partly cooked, about 5 minutes.

Meanwhile, in a large dry saute pan over medium-high, toast the cumin and cinnamon for 1 minute. Add the coconut milk and curry paste, then bring to a simmer.

Add the chickpeas and red onion, then return to a simmer. Once the potatoes have cooked, add them to the pan, toss, then cover, reduce heat to low and simmer for 12 minutes.

Season with salt and pepper, then stir in the cilantro and vinegar. Serve topped with scallions.

Tags: Native Forest® Organic Coconut Milk, Organic Coconut Milk Recipe

Organic Coconut Recipe
Chocolate Coconut Cream Pie Recipe
(Raw and Vegan)

Our friends at Yummy Vegetarian Delights have published this Chocolate Coconut Cream Pie Recipe using our Let’s Do…Organic® Organic Coconut:

“This pie is DELISH. It does not require cooking, is dairy free, free of refined sugar, and healthy. I love the way the cream on top retains it coolness from being in the fridge, and the crust is just super yummy. Together they are a real hit! This recipe is adapted from the Raw Pecan Torte with Chocolate Ganache at Vegetarian Cooking Made Easy. She’s got lots of good recipes, so bookmark Yummy Vegetarian Delights and go check her out. On to the yummy recipe…”

For the crust you will need:

2 cups raw walnuts
5-7 pitted dates
1 cup shredded coconut (I used Let’s Do…Organic® dried coconut.)
@ 3 tsp cocoa powder
@ 1/4 cup coconut oil (can add a little more if you need to for blending purposes)
1/2 tsp. himalayan salt (adds an important flavor element)

For the filling you will need:

2 cups raw cashews soaked overnight
@ 2 tsp. cocoa powder
1/2 cup coconut oil
1/4 cup maple syrup (or liquid sweetener of your choice)

I use the Ninja to blend the ingredients. First blend the crust ingredients and press into a pie pan. Then prepare your filling ingredients (in a clean appliance) and smooth over top of crust. If you want to serve right away, you may want to stick it in the freezer for about 15 minutes to get nice and chilled. Otherwise, keep in fridge, but it probably won’t last long!

Click here for printer friendly version
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.
Republished by EdwardandSons.com

Tags: Let's Do...Organic® Organic Coconut, Organic Coconut Recipe

Edward & Sons™ Recipes