Organic Coconut Milk Recipe
Sticky Toffee Pudding

Organic Coconut Milk RecipeFrom My Delicious Vegan Diary comes this delicious Sticky Toffee Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?

Sticky Toffee Pudding

  • 1 1/2 Cups chopped Dates
  • 1 3/4 Cups boiling water
  • 1 tsp baking soda

Put in bowl and let soak for an hour or two.

  • 1/4 Cup or cube vegan butter
  • 1 Cup sugar
  • 1 1/2 tsp Vanilla bean paste

Cream in mixer until butter and sugar are fully incorporated and are fluffy.

  • 2 vegan eggs

Add to creamed mixture and mix until incorporated.

  • 2 Cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp cornstarch

Add to creamed mixture slowly until mixed. Add date mixture and mix for another minute.

Pour into greased 9×9 baking dish or 6 medium sized greased 8oz ramekins ( what I used) or 10 -12 4 oz ramekins for a large group. Bake in preheated 350 degree oven for 30 minutes (or 20 minutes for the 4 oz ramekins).

Make toffee sauce while cooking.

Toffee Sauce recipe

  • 4 Tbs Vegan Butter
  • 2/3 C Brown Sugar
  •  2/3 C Canned Coconut Milk, using the cream on top ( It’s best to use a high quality with thick cream on top) (may we recommend our Native Forest® Organic Coconut Milk?)
  •  1/4 tsp Vanilla Bean Paste
  •  Pinch Salt

In a microwave safe bowl, melt vegan butter. Add brown sugar, coconut milk cream and stir. Microwave for 2 minutes. Stir. Microwave for another 1- 1 1/2 minutes depending on your microwave. Make sure to let the mixture cool slightly, at least two minutes, before adding the vanilla and pinch salt, and stir. Let sit on the counter for about 5 minutes. Once it starts to cool, it will thicken.

Organic Coconut Milk Recipe
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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Three Tomato Risotto

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

Three Tomato Risotto

Broth

  • 6 cups vegetable stock (may we recommend our Edward & Sons Veggie Bouillon Cubes?)
  • 1 cup white wine (sauvignon blanc or something similar)
  • 1 cup water
  • 1/2 cup nutritional yeast
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1/4 tsp dried thyme

 Rice

  • 2 tbsp olive oil, divided
  • 1 cup finely diced onion
  • 1 tsp kosher salt, divided
  • 1 tbsp minced garlic
  • 2 cups arborio rice
  • 1 cup white wine (same as used in the broth)
  • 1/2 tsp minced, fresh rosemary

Finishers

  •  5-6 ounces shredded or diced vegan cheese*
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup roughly chopped, oil-packed, sun-dried tomatoes
  • 1/2 cup roughly chopped roasted tomatoes**
  • 1/4 cup minced, fresh parsley

Instructions

  1. In a 2 quart sauce pot, whisk the broth ingredients together. Bring the mixture to a simmer, over low-medium heat. Reduce heat to low to maintain the temperature, without reducing the broth too much.
  2. In a large pot (about 4 quarts), warm 1 tablespoon of oil over low heat. Add the onions and 1/2 teaspoon of salt. Saute, until they are soft and translucent.
  3. Add the garlic, and continue the saute, until the onions are browned and the garlic is soft.
  4. Add the remaining oil, remaining salt, and the rice to the pot. Stir everything together, and saute for about 2 minutes, to toast the rice.
  5. Stir the wine and rosemary into the rice, scraping the bottom of the pot to release any browned bits that may have stuck. Cook until the wine is absorbed into the rice.
  6. Begin adding the simmering broth about 1 cup at a time. Stir the rice and broth, until the liquid is absorbed, then add the next portion of broth.
  7. When all the liquid has been cooked into the rice, and the rice is tender, gently stir in the cheese, tomatoes, and parsley. When the cheese is melted, serve.

Notes

*I used 8 slices Daiya provolone, which I diced. Other options would include vegan swiss or mozzarella slices or shreds. Skip the cheddar or anything spicy in this dish.

**If you can’t find roasted tomatoes in your grocery store, roasted red peppers would be great, too.

Natural Bouillon Cube Recipe
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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 Oil Recipe
Coconut Cookie Butter Bars

Organic Coconut Oil RecipeFettle Vegan has published this wonderful Coconut Cookie Butter Bars recipe! May we recommend our Native Forest® 100% Organic Coconut Oil?

Ingredients:

Sugar Cookie Layer:

  • 2 1/2 cups whole wheat flour OR gluten-free all purpose flour
  • 1/2 teaspoon xantham gum (only if using GF flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups organic sugar (we used coconut sugar, which is why our batter is slightly browner than usual)
  • 1 cup coconut oil or vegan butter (May we recommend our Native Forest® 100% Organic Coconut Oil?)
  • 2 teaspoons vanilla extract
  • 2 mashed, ripe bananas (medium sized)
  • 1/2 cup shredded coconut (May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut?)

Cookie Butter Layer:

  • 1/2 cup coconut oil or vegan butter (May we recommend our Native Forest® 100% Organic Coconut Oil?)
  • 1 cup cookie butter

Chocolate Layer:

  • 1/2 cup coconut oil or vegan butter (May we recommend our Native Forest® 100% Organic Coconut Oil?)
  • 1 cup chocolate chips or chopped bar chocolate

Directions:

Sugar Cookie Layer:

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, xantham (if using), baking powder and salt. Set aside. In a stand mixer, beat together sugar and coconut oil (or butter) until whipped, about 1 full minute on high speed. Add in vanilla and bananas, and continue to mix until combined. Add in dry ingredients and mix again, until a batter forms. Toss in shredded coconut and mix one last time to distribute it throughout the batter. Pour batter into a greased or lined 8×8 glass baking dish (for thinner bars, feel free to use a 9×13 inch pan), and bake for 30 minutes, or until an inserted toothpick comes clean. When finished, let cool on the counter for at least an hour (but up to overnight), or in the fridge for at least 30 minutes to set. While cooling, make cookie butter mixture.

Cookie Butter Layer:

In a small saucepan, combine the coconut oil or vegan butter and cookie butter over low heat. Stir frequently, until mixture melts together, then promptly remove from heat and let cool and thicken. Once thickened to the consistency of slightly thinned cookie butter, pour/ spread mixture over cooled cookie base. Immediately store in the fridge or freezer, to set cookie butter layer, for about 30 minutes. While setting, begin chocolate layer.

Chocolate Layer:

In a small saucepan, combine chocolate and coconut oil or vegan butter over low heat, stirring frequently until mixture melts together. Remove from heat and pour chocolate mixture over chilled cookie butter layer, immediately placing bars back into the fridge or freezer for about 30 more minutes to set completely.

Once the entire cake has set, remove from fridge or freezer, and cut. If frozen, allow cake to warm slightly to room temperature so the chocolate doesn’t crack. Cut into 12 (or more) squares, and serve. Saves well in a covered container in the fridge for about a week, or in the freezer indefinitely. Enjoy!

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 Coconut Recipe
Vegan Carrot Coconut Pancakes

Organic Coconut RecipeMinimalist Baker has provided this great Vegan Carrot Coconut Pancakes recipe! May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut?

See this great recipe at their website!

Organic Coconut Recipe
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.

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Organic Coconut Recipe
Alisons Fruit Parfaits

Organic Coconut RecipeOur own Alison has provided this yummy Fruit Parfaits recipe, featuring our Let’s Do…Organic® 100% Organic Shredded Coconut!

  • 1 C Blueberries
  • 1 C Blackberries, halved lengthwise
  • 1 C Strawberries, sliced
  • 1 C Native Forest® Organic Mango
  • ½ C Kiwi, peeled and diced
  • ¼ C Apple juice
  • 5 large Bananas, cut into 2-inch pieces
  • 2 tsp Lemon juice
  • 1 C Let’s Do…Organic® Lite Shredded Coconut
  1.  In medium bowl, place all fruits (except bananas & shredded coconut) and apple juice. Toss gently to combine and set aside.
  2. In a blender, place the bananas and lemon juice and blend until smooth. Scrape down the sides of the container.
  3. Add the shredded coconut and blend for an additional 2-3 minutes or until extremely light and creamy.
  4. Transfer the mixture to a glass bowl.
  5. To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place ½ cup of the mixed fruit followed by ½ cup of the banana-coconut mixture, and repeat the layers ending with the banana-coconut mixture.
  6. Serve immediately.

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 Coconut Milk Recipe
Citrus Scones

Organic Coconut Milk RecipeFrom My Delicious Vegan Diary comes this delicious Citrus Scones recipe – may we recommend our Native Forest® Organic Coconut Milk?

Citrus Scones Recipe

  • 1 16oz box (2 3/4 cup) of Gluten Free Flour mix (tip* reserve about 2 Tbs of mix for flouring your counter and baking pan if you don’t have any more to use)
  • 1/3 cup Granulated sugar
  • 1 Tbs baking powder
  • 3/4 tsp salt
  • 1/2 cup vegan butter
  • 3 tsp ener-g egg powder
  • 1 tsp chia seeds
  • 3/4 tsp vanilla bean paste or extract
  • 1/2 tsp cornstarch
  • 3 ounces tofu (soft)
  • 1/2 cup- 3/4 cup Coconut milk ( I use canned coconut milk that has cream on the top. I make sure to mostly use the creamy part for this recipe…Do NOT use cream of coconut.) (may we recommend our Native Forest® Organic Coconut Milk?)
  • lemon zest
  • grapefruit zest
  • juice from the grapefruit and lemon
  • 1 tsp course granulated sugar for sprinkling

 Glaze

  • Remaining juices, remaining zest
  • 1 1/3 cup powdered sugar
  1. Mix all dry ingredients, flour, sugar, baking powder, salt, egg powder, chia seeds, cornstarch in a bowl. Add butter and mix until butter is the size of small peas. Do not over mix and make sure butter is very cold. Stir in 3/4 of the zest from the grapefruit and lemon (reserving 1/4 of the zest for the glaze.) Mix in another bowl, 1/2 cup milk, 2 tsp of the grapefruit juice and 1 tsp of the lemon juice (reserving all the rest of the juice for the glaze) and tofu . Add wet to dry stirring just until incorporated. Should slightly resemble a pie crust dough. If dough doesn’t stick together, add a bit more coconut milk, a little at a time, until it holds together.
  2. On floured counter, divide into two halves and make into the shape of disks about 1- 1 1/2 inch high. Use a little remainder of the coconut milk to brush the tops of disks and sprinkle with a pinch of granulated sugar. Cut each disk to make 6 pieces. Place pieces onto a cookie sheet, slightly apart to give room for baking all sides. Bake in preheated oven set at 400 degrees for 20-25 minutes. These should be slightly brown.
  3. Allow to cool a bit while making Glaze. In a bowl, mix juice and zest and add 1/3 cup of powdered sugar at a time, mixing well using a whisk. You want this to have a nice semi thick consistency that will slowly drizzle over the warm scones. *(use a cookie cooling rack to keep the scones from sitting in the syrup.) Once the glaze is almost dry, your scone is ready to devour…. enjoy!

Organic Coconut Milk Recipe
Click here for printer friendly version
Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com


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Natural Bouillon Cube Recipe
Wild Mushroom Risotto

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

Wild Mushroom Risotto

Rice

  • 2 ounces dried, wild mushrooms (I used a mix of cloud ear, oyster, woodear, and shiitake)
  • 3 cups boiling water
  • 2 tbsp olive oil or non-dairy butter, divided
  • 1 pound cremini or white mushrooms, cleaned and sliced
  • 1 1/2 cups brown rice
  • 1/2 cup white rice
  • 1 tbsp white mustard seeds
  • 2 cups chopped kale (remove and discard stems, before chopping)
  • 2 tbsp minced, fresh dill

Broth

  • liquid from reconstituting mushrooms
  • 5 cups vegetable stock or broth (may we recommend our Edward & Sons Veggie Bouillon Cubes?)
  • 1/2 cup nutritional yeast
  • 1 tbsp grated or finely minced garlic
  • 1 tsp sriracha
  • 1/2 tsp dry thyme
  • 1/4 tsp ground black pepper

Instructions

  1. Rinse the dried mushrooms, then place them in a medium sized, heat-safe mixing bowl. Pour the boiling water over the mushrooms, and set aside to steep for about 10 minutes.
  2. Remove the mushrooms from the soaking water. Reserve the liquid. Roughly chop the mushrooms.
  3. To make the broth, start by measuring the reserved liquid from soaking the mushrooms. Add additional water, so you have a total of 4 cups.
  4. Stir the mushroom liquid/water, the broth, and remaining stock ingredients together in a pot. Simmer over low heat.
  5. Place a separate, 6 quart pot over medium-high heat. Add 1 tablespoon of the oil or butter, and the sliced mushrooms.
  6. Saute until the mushrooms, release their liquid and begin to brown. Transfer the mushrooms to a separate dish.
  7. Add the remaining oil or butter, brown rice, white rice, and mustard seeds to the pot. Toss the ingredients together and saute for about a minute, or until the rice is hot.
  8. Begin adding the hot broth to the rice, one cup at a time. Stir often. When the broth is absorbed into the rice, add the next cup. Repeat this process, until you have about 1 cup of broth left.
  9. When adding the final portion of broth, stir in the kale, dill, and all the mushrooms. Continue to cook, until the last of the broth is cooked into the rice, and you have creamy, tender rice.

Natural Bouillon Cube Recipe
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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

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Organic Coconut Oil Recipe
Dark Chocolate Coconut Biscotti

Organic Coconut RecipeALO Wellness has published this great Dark Chocolate Coconut Biscotti recipe! May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut and Native Forest® 100% Organic Coconut Oil?

Dark Chocolate Coconut Biscotti

  • ¼ cup coconut oil, melted (May we recommend our Native Forest® 100% Organic Coconut Oil?)
  • ¼- ½ cup raw honey
  • 2 organic eggs or vegan substitute
  • 1 tbsp vanilla
  • 3 cups blanched almond flour/meal (I love Bob’s Red Mill or Honeyville brands)
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • Dark chocolate, coarsely chopped
  • ½ c. pecans, chopped
  • ½ c. shredded coconut, unsweetened (May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut?)
  • Dried fruit (cranberries or raisins), optional

Preheat over to 350. Blend wet ingredients with a hand mixer or KitchenAid until frothy, about 2-3 minutes. In a separate bowl, mix together almond flour, salt and baking soda. Add dry ingredients into the wet and mix thoroughly. Fold in chocolate, pecans and coconut. Form dough into two 9 x 3 inch logs, place on parchment paper and place on a baking sheet. Bake for 25-30 minutes or until edges are lightly brown. Let cool for 1 hour. With a serrated knife, cut logs on a diagonal and place pieces back on parchment paper and bake for about 15 minutes, flipping once.

Allow to cool and proceed by dunking one into your favorite morning beverage!

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 Coconut Recipe
Coconut Macaroons

Organic Coconut RecipeFettle Vegan has provided this yummy Coconut Macaroons recipe! May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut and Native Forest® Organic Coconut Oil?

Ingredients:

  • 2 cups shredded coconut, unsweetened (May we recommend our Let’s Do…Organic® 100% Organic Shredded Coconut?)
  • 1/4 cup coconut oil (May we recommend our Native Forest® 100% Organic Coconut Oil?)
  • 1/2 cup whole wheat flour
  • 1/3 cup pure maple syrup or agave nectar
  • 1/2 teaspoon finely ground pink sea salt
  • 1 teaspoon vanilla extract
  • 2-4 teaspoons of cold water
  • 1/4 cup (2 ounces) unsweetened dark or other vegan chocolate

Directions:

  • Combine coconut, coconut oil, flour, syrup, salt, and vanilla. Coconut oil should NOT be melted. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
  • Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
  • Once combined, use your hands to form the mixture into (about) 1 inch balls. Or two inch balls…because who am I to tell you how much macaroon to enjoy?
  • Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
  • While the macaroons are chillin’, melt about 2 ounces of chocolate. To keep the recipe raw use the bain-marie (the double-boiler) method. To do this, fill a large saucepan with water. Bring the water to a boil, and cover with a heat safe bowl, never allowing the heat safe bowl to come into contact with the water. Gently melt the chocolate.
  • Once chocolate is fully melted, remove macaroons from cooling area. Dip macaroons carefully into the chocolate, being careful not to coat them, but rather add the chocolate as more of an accent, ’cause these babies are rich! (Sometimes we use a piping bag to add a little decorative chocolate to the tops.) This is most easily done using a spoon and/ or your fingers (I used my fingers so I had a reasonable excuse to lick the batter off of my fingers after…).
  • Once a little chocolate has been added, place the completed macaroons back onto lined cookie sheet and refrigerate for about 30-60 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the freezer until the chocolate cools completely.
  • Enjoy!

Organic Coconut Recipe
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.

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Organic Coconut Oil Recipe
Vegan Cherry Dark Chocolate Chip Muffins

Organic Coconut Oil Recipeminimalist baker has published this great Vegan Cherry Dark Chocolate Chip Muffins recipe- may we recommend our Native Forest® 100% Organic Coconut Oil?

See this great recipe at their website!

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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